Chick pea (garbanzo) flour

[Guest guest]

All this talk of gluten free (gf) recipes and soaking flour (?) made me

think of Bob's Red Mill Garbanzo Bean Flour. I had used it in the past as

it is the best textural replacement for wheat flour I have found. 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.

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.

Thanks for your thoughts.

Deanna