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BTD Forums  /  Cook Right 4 Your Type  /  Lentil flour
Posted by: Drea, Monday, August 6, 2007, 3:14pm
Hi folks, I'm wondering if any of you have successfully made lentil or pea flour at home. What apparatus do you use? I have a non-dairy cookbook which calls for chickpea flour in a lot of the recipes, but chickpeas (garbanzos) are an avoid for A secretors.

Any ideas?
Posted by: Lola, Monday, August 6, 2007, 4:51pm; Reply: 1
there s a grain mill adaptor from kitchen aid.......
Posted by: Drea, Monday, August 6, 2007, 5:00pm; Reply: 2
Quoted from lola
there s a grain mill adaptor from kitchen aid.......


Thanks Lola. Since I don't own a KitchenAid Stand mixer, this is a little bit cost-prohibitive. I'm going to try grinding the lentils in my food processor with the metal blade. Or maybe I'll try it in the spice grinder...*hmmm*.
Posted by: Henriette Bsec, Monday, August 6, 2007, 8:06pm; Reply: 3
I think the spice grinder will work best- it is created to do hard spices...- at least my food processor does NOT like too hard things..... Need to buy a new knife :-(
Posted by: Lola, Monday, August 6, 2007, 8:08pm; Reply: 4
got a coffee grinder?
Posted by: Drea, Monday, August 6, 2007, 8:20pm; Reply: 5
Quoted from lola
got a coffee grinder?


Yup, although it's now a spice grinder.  ;)
Posted by: Lola, Monday, August 6, 2007, 9:05pm; Reply: 6
that will work!
Posted by: Drea, Monday, August 6, 2007, 9:43pm; Reply: 7
:D
Posted by: Schluggell, Tuesday, August 7, 2007, 7:42am; Reply: 8
A blender will work for Gram Flour as well.

Alternatively you will Gram Flour in the Indian Markets - A variety of beans are used.

You will also find it in the dessert section of a Japanese Market.
Posted by: Drea, Tuesday, August 7, 2007, 2:18pm; Reply: 9
Quoted from Schluggell
A blender will work for Gram Flour as well.


I thought gram flour was made from chickpeas? According to Wikipedia, it is. Chickpeas are an avoid for me.  :-/ But it's nice to know that if a blender will work for gram flour, it should also work for lentil flour.

Just to be clear, though, the beans don't need to be cooked first, correct? I could sprout them, I suppose, if I were so inclined (not!).
Posted by: Lola, Tuesday, August 7, 2007, 9:59pm; Reply: 10
sprouting is a great idea, but you need to dehydrate before grinding into flour....
unless you make a manna or essene type whatever, where you use the ground up wet sprouts as batter.
Posted by: Drea, Tuesday, August 7, 2007, 10:15pm; Reply: 11
yeah, not so interested in the sprouting part...I'd rather just eat the lentil sprouts than dehydrate them in order to use them in a recipe. Way too much work for me.  ;)
Posted by: Lola, Wednesday, August 8, 2007, 12:24am; Reply: 12
make relishes with lentil sprouts!
refreshing and nutritious!
Posted by: Drea, Wednesday, August 8, 2007, 12:40am; Reply: 13
Quoted from lola
make relishes with lentil sprouts!
refreshing and nutritious!


I love lentil sprouts, don't misunderstand me; it's just that I don't want to take the time to sprout, then dehydrate the lentils before grinding into flour in order to then use them in a recipe! *LOL* Too much work!

Sprouted lentils with a dressing of walnut oil, lime juice, freshly pressed garlic, and freshly grated ginger is the 'da bomb'!
Posted by: Lola, Wednesday, August 8, 2007, 3:10am; Reply: 14
sounds delish!
Posted by: Drea, Thursday, August 9, 2007, 8:27pm; Reply: 15
I found that there is an Indian Grocery in Boulder, afterall, and they have 15 different kinds of lentil flours. I had no idea there were so many different varieties of lentils! The man at the store assured me that the 'chickpea' in India is a different variety of bean than garbanzo. He showed me what the 'chickpea' in dried form looks like, and also what the 'garbanzo' in dried form looks like, and yes, they are completely different. I wonder if the chickpea is also an avoid for A secretors? He handed me a flour that was made from chickpeas and said it was lentil. I bought a different variety, though, just to be on the safe side: Moong Dal. I wanted a lentil flour that imparted the least amount of flavor to a dish and that's the one, he said.
Posted by: 901 (Guest), Wednesday, August 22, 2007, 3:03pm; Reply: 16
I live in Fort Collins.  What is the name of this Indian Grocery in Boulder?   I would LOVE to go there and check it out.  
Posted by: Drea, Wednesday, August 22, 2007, 3:51pm; Reply: 17
Quoted from meg11458
I live in Fort Collins.  What is the name of this Indian Grocery in Boulder?   I would LOVE to go there and check it out.  


India Grocery on 28th. It's in the little strip mall behind the Boulder Gas station at Glenwood.
Posted by: 901 (Guest), Wednesday, August 22, 2007, 10:36pm; Reply: 18
Thanks so much.   I will check it out this weekend!  

Meg
Posted by: 1328 (Guest), Thursday, August 23, 2007, 8:14pm; Reply: 19
Quoted from outdoordrea
Hi folks, I'm wondering if any of you have successfully made lentil or pea flour at home. What apparatus do you use? I have a non-dairy cookbook which calls for chickpea flour in a lot of the recipes, but chickpeas (garbanzos) are an avoid for A secretors.

Any ideas?


I have a hand grinder that I got years ago to make flours and meals.  I have done bean flour and lentil flour and they both came out perfect....the texture was a fine flour.  I don't remember what I made with them but I do remember that I was pleased with the product I made from the lentil flour.
Posted by: Lola, Thursday, August 23, 2007, 8:42pm; Reply: 20
Drea check your compliant food lists and substitute....it will turn fine, substituting one bean or grain from the other, no worries!
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