Tag Archives: chickpea flour

A Pancake Of A Different Sort

Little more than water and chickpea flour combine to make this nutty-tasting, fluffy pancake.
Little more than water and chickpea flour combine to make this nutty-tasting, fluffy pancake.

It never ceases to amaze how little more than flour and water can combine to create a delicious and substantial base for a meal.

Be it bread, pasta, pizza or in this case, “Chickpea Pancake (Farinata).”

This quick and easy recipe is from “At the Table of la Fortezza” (Rizzoli, 2022), of which I received a review copy.

The recipes take inspiration from Lunigiana in the northwest region of Tuscany, where author Annette Joseph, a cooking and entertaining authority, renovated a medieval fortress, La Fortezza, with her husband.

She proudly follows a “zero-kilometer diet,” meaning most everything she consumes is local. With a culinary garden, vineyards, and nearby forests, her ingredients come from a mere 30-mile radius of La Fortezza, with the only exceptions being balsamic vinegar from Modena and Parmesan from Parma.

Bring a taste of this region to your own home with dishes such as “Rosemary-Smoked Branzino,” “Chestnut Ravioli with Chard and Ricotta,” “Braised Chicken and Porcini with Chestnut Polenta,” and “Limoncello Granita with Whipped Cream.”

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RightRice — That’s Not Really Rice

It looks like rice, but...

It looks like rice, but…


When is rice not really rice? When it’s RightRice, a just-launched, rice-like product that’s actually made from lentil flour, chickpea flour and pea fiber.

While it does contain a little rice flour (less than 10 percent), it’s designed to be a viable alternative to folks who love rice, but want to cut down on carbs and starches.

It was created by San Francisco’s Keith Belling, the founder of Popchips, that wildly successful, addictive potato snack that is neither baked nor fried but ends up crisp as can be from a combination of heat and pressure. It also boasts half the fat of regular potato chips.

It's actually RightRice.

It’s actually RightRice.

With RightRice, he’s created a product that has more than double the protein, five times the fiber, and almost 40 percent fewer net carbs than a bowl of white rice. It’s also non-GMO and vegan.

So just how does it taste?

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