I don’t keep a lot of processed snack food in the house. The main reason is that we are on a budget and gluten-free dairy free treats can be expensive. It is much cheaper to buy flours and bake things at home. Thus, I make dessert several days a week. We definitely aren’t watching our weight around here…
One day at the end of last month, we were in the mood for cookies but didn’t have much flour left so I did an experiment with what we had. I tried my carob cookie recipe with all of the flour I had left. I had like a tablespoon of white rice flour and a tablespoon of tapioca flour, but mostly I had Garbanzo Bean Flour. My total flour was about one fourth of the recipe. I had to double the Carob Powder, but let me tell you, those were the eight fluffiest gluten-free cookies we have ever had. I have been gluten-free for nine years, so that is saying something!
Last week, a friend surprised me with garbanzo bean flour and so I have been experimenting. You will notice that I have updated some of the recipes to include garbanzo bean flour. Who knew that was the secret ingredient? What other tricks have you learned in your gluten-free cooking adventures?
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