Bob's Red Mill, Garbanzo Bean Flour, Stone Ground, 16 oz (453 g) (Discontinued Item)
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- To Your Good Health, Bob Moore
- Gluten Free
- Good Source of Protein
- Friend of the Heart
Garbanzo beans (chickpeas) are one of the creamiest and tastiest of beans. Flour made from this delicious bean lends a sweet, rich flavor to baked goods. Garbanzo flour is high in protein and is especially good for gluten-free baking. It can also be used to thicken soups, sauces, or gravies.
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to confirm that a product is gluten free.
Since starting this company over thirty years ago, our mission has always been to offer the most diverse array of stone ground, whole grain products. About ten years ago, we noticed that some folks were exclusively buying gluten free grains like brown rice, sorghum and quinoa. Soon after that, we learned all about celiac disease and gluten intolerance and how serious they are to millions of people like you.
We've also learned that "naturally gluten free" just isn't good enough. Over the years we have introduced a variety of measures to ensure purity in our line of gluten free products that have become industry standard. We inspect all farm deliveries, use dedicated gluten free production facilities and employ batch testing in our quality control laboratory.
Knowing that we're providing safe and delicious gluten free foods that you and your family can trust makes it all worth the effort.
To Your Good Health,
Keeps best refrigerated or frozen
Whole Grain Flatbread
- 1 cup Bob's Red Mill Garbanzo Bean Flour
- 1 cup Dark Rye Flour
- 1 cup Whole Wheat Flour
- 1 Tbsp Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Sea Salt
- 1/3 cup Olive Oil
- 1 - 1 1/2 cup Water
In a mixing bowl blend together the dry ingredients. Add the oil and 1 cup of water. Knead by hand, adding more water as necessary to form a sticky ball.
Turn the dough out onto a lightly floured work surface and continue to knead until the dough is soft and smooth. Cover and allow to rest for 5-10 minutes.
Preheat oven to 425ºF. Dust the dough lightly with flour and divide into two equal portions and roll or shape each portion into a free-form round. Place the rounds onto an ungreased baking sheet dusted with cornmeal. Place baking sheet in the upper third of the oven and bake until crusty brown, about 15 minutes. Makes about 10 servings.
Manufactured in a facility that uses tree nuts and soy.
|Serving Size: 1/4 cup dry (30 g)|
|Servings Per Container: About 15|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||15|
|Total Fat||2 g||3%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||18 g||6%|
|Dietary Fiber||5 g||21%|
|* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
|Total Fat||Less than||65 g||80 g|
|Sat Fat||Less than||20g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 g||375 g|
|Dietary Fiber||25 g||30 g|
I just bought another bag of these because it is so great. Crepes, pancakes, muffins, coating, binding, etc…healthy and tasty besan flour :)
Very excited to have this finally
Posted by 5411510330703871782 on Dec 11, 2014
I used this to make seitan on Thanksgiving, in combination with vital wheat gluten. It was perfect. Love Bob's Red Mill.
Posted by 4678646061897502821 on Jun 30, 2014
Garbanzo Bean flour is a healthy alternative to those cornstarch and potato starch combos that appear regularly in gluten free recipes, the garbanzo is protein rich and has fiber. You can use it for breads and pie crusts (with a recipe!) It's not a substitute for wheat more of an alternative with ad-ons. Happy Baking.
Great for my purposes.
Posted by 5387103234093470095 on Jun 03, 2014
I don't eat it I use it in a face mask. It does what I need it to do.