Using garbanzo flour instead of canned garbanzo beans
If I wanted to substitute chickpea flour for a can of garbanzo beans in a recipe, how would I prepare the flour? should I mix a amount of water with it and cook it? and if so how much water?
Here's the recipe in question, Zero Sp Bananabonzo Bread.
Ingredients:
1 can drained garbanzo beans
3 very ripe soft bananas
5 eggs
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1/2 tsp pumpkin pie spice
1/2 tsp salt
2 packets of Trivia (stevia)
(2)2 Comments
Sorted by latest first Latest Oldest Best
For this specific recipe, you may be able to get away with this substitution, since what you're making is a bread, but also because it's a bread there's less room for error than in many dishes. Rather than try to substitute in this specific recipe, I'd look for another recipe for banana bread made with garbanzo bean flour - a cursory google found many - and alter sweeteners and spices as needed or desired to get closer to this one. (Most artificial sweeteners have established, standardized subsitutions for sugar, so that's going to be an easier change than using chickpea flour in place of canned garbanzos.)
Garbanzo, afaik, is also known as chickpeas.
Chickpea flour is simply ground dried chickpeas. You should be able to substitute chickpea flour, 1:1 with dried chickpeas.
When cooked (and canned) chickpeas would be soaking water, almost 1 to 1.5 times their dry weight. So Let's say 1.25 times. So... You should be able to substitute chickpea flour, 1:2.25 with cooked chickpeas
Terms of Use Privacy policy Contact About Cancellation policy © freshhoot.com2025 All Rights reserved.