Monday, April 16, 2007

Doing it yourself

I have a recipe in my favorite cookbook, Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock that I want to try.

The problem was it called for chickpea flour and I couldn't find any. So I went to the bulk foods at Fred Meyer's, picked up a pound of dried chickpeas ($1.19 /pound) and brought them home. Tossed them into my Waring Pro blender and in about a minute, I have chickpea flour.

I am wondering if I can leave it out (it's in a tupperware container) or if I need to refrigerate it. If anyone knows, please leave a comment. Thanks!!

Barbara

1 comment:

Fairly Odd Tofu Mom said...

Hey, I think you can leave chick-pea flour out if you plan to use it fairly soon. My health-food store refrigerates theirs though, so that's what I do as well.
If you can't find chick-pea flour or garbanzo flour (Have you tried Whole Foods, last I knew, they had it), it's also sometimes called "besan" or "besan flour" (I think it's the Indian name for chickpea?)