Re: Chick pea (garbanzo) flour

[Guest guest]

At 02:50 PM 2/24/2004, you wrote:

>Does anyone grind their own flours from seeds/nuts/gf grains? I was

>thinking soaked almonds would make a nice replacement for flour ground or

>milled. I have no experience soaking and then grinding or milling grain.

>Hmmm.

well, i'm totally novice, but i make this " fudge " that is coconut oil

(softened), coconut, and finely ground almonds, and vanilla or cocoa. i

just take my soaked and dried almonds and toss them around in a coffee

grinder for a while, and presto! finely ground goodness.

i'm sure there's a better way to do it, but i *have* a coffee grinder...

-katja

[Guest guest]

@@@@@@@@@@ Deanna:

However,

> I have found out from them that they just grind up dried chick peas

(yuck).

> So any enzyme inhibitors present are still active. Would soaking

be of any

> benefit? That sounds messy to me.

@@@@@@@@

I take the " yuck " part to mean you just don't like chickpeas, but I

don't know why it would be any kind of discovery to learn that

chickpea flour is " just " ground up chickpeas!?!? Anyway, soaking

would ****definitely**** be of great benefit, as with any other

legume (or virtually any seed in general), especially if the

chickpeas/flour hasn't been heat processed yet. As with flours in

general, use an acidic medium ala NT, as the lower pH helps

neutralize antinutrients.

@@@@@@@@@@@

> Does anyone grind their own flours from seeds/nuts/gf grains? I was

> thinking soaked almonds would make a nice replacement for flour

ground or

> milled.

@@@@@@@@@@@@

I bet all that would be nice, but not as sublimely wonderful as just

eating a soaked/germinated almond fresh and whole or adding some

sprouted whole chickpeas to a soup. Less work, better texture,

flavor, nutrition.

Sorry, I'm not a powdered food fan...

Mike

SE Pennsylvania