Gluten-free, allergy-friendly, and whole foods ingredients are sometimes confusing. Everyone knows what carrots are. But what about arrowroot starch, coconut oil, umeboshi vinegar, or miso? Here is a growing glossary of ingredients that may be slightly off the beaten path.
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garbanzo bean flour
Flour made from ground, uncooked chickpeas a.k.a. garbanzo beans, used often in Indian cuisine under the name besan. Adds excellent sturdiness and body to baked goods, and can be used alone or in combination with other flours for flatbreads, crepes, and tortillas. Can also be used as a thickener for curries, sauces, and gravies. I like to make a batter and cook it in a frying pan, scrambling it like eggs. It is high in protein but can be hard to digest for some people; never eat it uncooked. Flavor can be somewhat tinny if overused in a recipe, especially in sweet baked goods. Bob's Red Mill makes a certified GF chickpea flour. You can find it at Indian and Middle Eastern markets, but they may not be certified GF.