date:Oct 31, 2018
in wheat flour. Rice flour is often the leading component, with flours from seeds (sorghum, flax) or roots (tapioca, potato) included and xanthan or guar gum standing in for the gluten.
But in some formulations, rice flour can give a baked product a more crumbly texture than desired. New on the scene of gluten-free flours is chickpea flour. While chickpea flour is nothing new, it typically has a distinct beany flavornot ideal for sweet baking applications. Its yellow color, gritty texture, and