Chick Pea Flour Grows In Popularity In Era Of Restricted Diets, Allergies

Garbanzo bean (chick pea) flour has been used in European and Asian cooking for centuries, but is now getting heightened attention because of its unique advantages in an era of dietary restrictions and food allergies. Foods made from the flour are gluten-free, rich in fiber, protein, and micronutrients like iron, folate and manganese. Dishes made with garbanzo flour include the crepe-like rounds called farinata (Italy) or socca (France) whose rich aroma suggests olive oil, black pepper and rosemary. In western India the flour is mixed with yogurt and water, then spiced with ginger, chili, turmeric and herbs and spices. The paste is simmered, cooled and spread into thin sheets, then cut and rolled into tight bundles.