AKA crepe
1 cup Garbanzo bean flour
2 TBS ground Chia or Flax
1/2 tsp cumin
1/2 tsp salt
1/4 tsp xanthan gum
2 cups of water
Mix dry ingredients then add in water slowly and mix until there are no lumps. This batter is very thin! Let sit about 30 minutes and preheat cast iron pan at 425, you can use a skillet if you don't have the pan I described. Once everything is ready, pull the pan out and sit it on top of the stove. Spray a generous amount of oil each time so they don't stick. I used a Misto with refined coconut oil. Pour 1 cup of batter into the pan and cover the whole pan with batter by tilting it around. Return to oven for 10 minutes. Then flip it and return it back into the oven for 5 more minutes. These are bendy and do not crack. They are more like flour tortillas than corn, and not at all like the dry cracking Food for Life tortillas.
Here is the link to a post I read last night about the rice tortilla. http://gfalert.blogspot.com/2012/03/food-for-life-tortillas-millet-bread.html
Here is their statement.
http://www.foodforlife.com/about-us/press-releases
Here is a link about arsenic in rice. http://www.npr.org/blogs/thesalt/2012/02/16/146994249/yes-theres-arsenic-in-your-rice-but-is-that-bad
Since December I have been having severe stomach issues and continued eating my regular foods but I was rotating them trying to figure out what the cause was. I cut out the Mexican Pizza and anything with spices 2 weeks ago. My stomach finally stopped hurting about 4 days ago, but I am still babying it. I really am hoping this news was my answer. I'd rather have arsenic than gluten! But I am going to try to avoid both.
Sorry to hear of your stomach problems.
ReplyDeleteConcerning these crepes, I use chia seeds, which have fixed a problem I had with the skin around my finger nails. In winter, it used to cracking, but not since I have been eating about 2 tablespoons of chia in my daily breads/crepes. Flax seed might work too.
BTW, these crepes can be rolled and sliced into a sort of "noodle" that one can then sauce, although they are delicate and tend to fall apart if left in a sauce for too long.
Also, I find that having fresh garbanzo flour can be important. After saving for 8 months, I was able to add an impact mill (a Nutrimil) to my kitchen, and it has been great. I used to use a hand mill, and I still do when I want coarse flours, but I needed the impact mill to get the fine flours I also wanted. I should add that garbanzos are a bit big for the mill (they fit, but still a bit big), so I break them up in my hand mill first.
Being allergic to gluten, I have found having a grain mill to be a great benefit. It is often easier to get whole gluten-free grains than to get gluten-free flour made from whole grains, and, even when one can, I find that the flour is not all that fresh... although I live in a very remote and rural location. People in big cities might be able to get fresher flours.
I love chia seeds! My stomach has healed a lot since last year but afterwards I had a lot of problems due to malnutrition caused by being glutened. I'm trying to avoid rice with the news about arsenic in rice. Kind of excited about trying these as noodles! Thank you for the information.
ReplyDeletehow many does this recipe make?
ReplyDeleteThis recipe should make 3 to 4 depending on the surface size of your skillet. I double batch this recipe and get 8.
ReplyDeletethese just made a mushy mess in my skillet...any advice?
ReplyDeleteAre you cooking them inside of the oven? Did you use any different ingredients? Turn your oven up to 450 if they aren't ready to flip after 10 minutes.
ReplyDeleteI let them cook longer and used just .5c to make it thinner and its still gooey after 12 min. I have about a 1/2c left and will try it at 450. I used bob's red mill all purpose flour which is garbanzo, potato starch, tapioca, sorghum & fava bean flours and everything else was the same. It usually replaces most any flours very well.
ReplyDeleteMy guess is the tapioca flour is making it gooey. I can't have potatoes so I haven't used this flour at all. I'm sorry this didn't work out. I did try a tapioca/garbanzo bean mix when I was first trying to make this recipe and with tapioca flour it would not cook all the ways and make a gel center. Next time try Bob's Red Mill garbanzo flour and I promise they will work out.
ReplyDeletethanks!
ReplyDeletehave you tried coconut flour?
ReplyDeleteI haven't in this recipe but have in cakes and scones. A lot of recipes with coconut flour have eggs in them. So if I add coconut flour it is usually 1/4 of the flour mix because it crumbles easily.
ReplyDeletehow would you adjust this for a stainless steel skillet? i tried coconut oil & a couple different olive oil pump sprays and commercial sprays and they stuck every time. i also had to add an additional 1/2 c water to thin them out and still seemed a bit thick...any advice?
ReplyDeleteI haven't had any luck making anything with a batter in stainless steel that is gluten-free except for frying or baking with a silicone liner. I have had them stick in a new cast iron skillet but after it was seasoned it was fine. I wish I could help. I got my cast iron crepe skillet at Target for $15. I actually have 4 and I make several at once and freeze them for quick meals.
ReplyDelete