Garbanzo bean flour is made from grinding Garbanzo beans (sometimes called chickpeas or cici) to fine flour and works well by itself or blended with other bean flours. Garbanzo bean flour is an excellent substitute for gluten-containing flours used for baking and other creative recipes. This flour is a good source of protein and dietary fiber. It contains no cholesterol, sodium or saturated fat.
Epidemiological studies done at the College of Medicine, University of Illinois in Chicago, IL have reported a low incidence of colon cancer in countries with high legume consumption. Experimental studies have found that legumes, such as soybeans, pinto beans, and garbanzo beans have anticancer properties.
Garbanzo beans possess bioactive compounds capable of inhibiting the formation of pre-cancerous lesions in mice and suggest that, like soybeans, their consumption contributes to a reduction in colon cancer incidence.
Here is a delicious and healthy recipe using garbanzo flour:
1 cup garbanzo bean flour
1/4 tsp baking soda
2 tsp baking powder
1 Tbsp brown sugar
1/2 tsp salt
1 tsp vanilla
2 Tbsp canola oil
1 cup soy milk
1/2 cup blueberries
Heat a pancake griddle or skillet to 375oF. In a mixing bowl, combine the flour, baking soda, baking powder, sugar, salt and cinnamon. In a separate bowl combine the eggs, vanilla flavoring, oil and milk. Add to dry ingredients and mix just until dry ingredients are moistened. Carefully fold in blueberries.
On hot griddle, pour batter, making pancakes any size and let cook until bubbles appear across the surface of each pancake. Check to see if they are browned, then flip over and continue cooking one or two minutes longer until pancakes are firm to the touch.