| Archive for Downsizer For an ethical approach to consumption |
| James |
gram flour in bread?has anyone added gram flour to their homebaked bread? What sort of quantities?What does soya flour do to commercial bread? I guess gram flour would do roughly the same... |
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| tahir |
It should increase protein and reduce gluten | ||
| James |
yes, I thought that, so it'd probably make it a bit more 'cakey' ....am I right? | ||
| tahir |
Not tried it, think so. | ||
| Sarah D |
Sorry, slight deviation here; I have a quantity of gram flour to use up, but don't fancy it in bread. I use it for bhajis, but anything else? | ||
| gil |
I'd be interested to know too - whenever I see a packet of gram flour, I wonder what I'd use it for.
Pancake-type recipes ? Would that work ? |
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| vegplot |
gram flour makes a great pastry for things like spicy veg flans. | ||
| Helen_A |
Def. work in pancake type recipes. And in bread I've used it half and half with a high gluten flour, but more than that you get more of a cornbread than a bread and it needs egg to be 'right' 
Made a nice shortbread with some once - as per the recipe in river cottage year with the cornflour. Put cumin in as the flavouring, and it was very very yum..... (it must have been, I got two pieces and the children got up at 5am the next day and polished it off) Oh - have recipe for Farinta somewhere.... will go hunt Helen_A ETA - have stuck it on the blog http://readingandrecipes.blogspot.com/ |
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| Kanga |
When I was in the south of France I tried a speciality they have there called Socca and it was pancake-like and nice with lots of black pepper on. I bought a postcard with a recipe for la Socca on and tried making it but it was a bit of a disaster as it turned out too gooey and I didn't try again. I was glad to see this subject crop up as I was wondering what to do with the rest of the bag of gram flour. | ||
| VM |
I've eaten a gluten free bread with gram flour, among other things in, and it was tasty - but very cakey.
Think there is a recipe for socca in the Moro cook book or something similar. But I've not ever made it myself. |
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| Jonnyboy |
chapatis? | ||
| James |
well I thought I'd try a little gram flour in our bread.
Our usuall recipe is 360ml of water, 1 oz oil, 9 oz white flour, 9 oz wholemeal, 1.5 tsp each of sugar, salt & yeast, a large handfull of seeds. I reduced the wholemeal by 2 oz and added 2 oz of gram flour (so 2 oz gram flour, 9 oz white flour, 7 oz wholemeal). Apart from a more golden colour on the crust, I havent notice any difference. |
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| tahir |
What? |
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| Jonnyboy |
Are they made with gram flour? | ||
| tahir |
You can make chapattis with a little gram flour:
chappatti flour (wheat flour, semi wholemeal) gram flour (20% ish) very finely chopped: chillis coriander fenugreek (or other fine leaved, non watery green) tiny touch of onion, a little salt serve buttered with loads of yoghurt |
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| Wingy |
Yes, I use gram flour in my bread. I use a breadmaker for my loaves. I normally substitute 200gms of my normal organic strong white wheat flour for the same amount in gram flour and add 1 level teaspoon of powdered Xanthan Gum per each 100gms of gram flour. I use gram flour simply because I love chickpeas, same with barley flour and rye flour - I can taste them in the final baked bread. Gram flour also contains a higher level of carbohydrate but no gluten, hence the Xanthan Gum.
The recipe I use for my breadmaker is: 1.5 tsp easy bake yeast 400gm strong wheat flour 200gm gram flour (or barley or rye) 2 level tsp Xanthan Gum powder 1.5 tbsp sugar 2 tbsp powdered milk (I use powdered goats milk) 1.5 tsp salt 2 tbsp ground brown flax seed (opt) 1oz butter (I use goats butter) 410ml water Turns out great every time. I add the flax seed because I like the taste. 
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