New idea for side dish - low carb and savory too.

[supernova]

So HtB is on a quest to remove himself from the rolls of the statistically diabetic. I have always eaten managed if not completely low carb. And did I mention I eat gluten free too?

I have been scrounging around for something to accompany my meals that is not rice, bread, or potatoes, but fulfills that same function. I think I found it.

Last night I mixed up garbanzo flour, dry mustard, cilantro, almond milk and salt. The mixture looked and felt like pancake batter. What I got was a savory very filling pancake that went great with the chicken soup I made yesterday.

It was awesome!

[silverweb]

1. Great idea!

I'm definitely going to try it -- and maybe experiment with including garbanzo flour in bread dough. I've been putting oatmeal, nuts, and chia seed in my bread regularly, but garbanzo flour would add a whole new dimension.

Hurray for baking experiments!

[supernova]

6. The garbanzo flour

behaves in recipes very well, but I've not always liked the strong raw bean flavor. This time, I put the flour in a dry pan and toasted it on the stovetop just a little before I cooked with it. That helped.

[silverweb]

7. Thanks.

I'll keep that in mind. :hi:

[Denninmi]

2. How about quinoa?

Would that work for you. I know it's gluten free. I don't know how it ranks on the glycemic index.

Quinoa is a great rice substitute, IMHO. Flavor is pretty neutral, texture is similar to rice.

[supernova]

4. Quinoa is good

I have used it occasionally. Right now, I'm trying to lose weight and it's a bit higher carb than I want right now. I will definitely put it back into rotation once I reach my goal. :-)

[Vinca]

3. My husband is a type 2 diabetic, so we've used different flours, too.

He mixes up 2 cups of chickpea flour, 1/4 cup olive oil and 2 cups water and makes a great substitute for flour tortillas. I make enchiladas with them and the chickpea flour gives it a corn-like taste that we actually prefer to traditional tortillas. We also use barley quite a bit as well as rye flour. Rye flour makes a killer pie crust and gives a nice, nutty taste to apple pie (made with Splenda, of course). You have to fool around with it a bit until you get used to the dough. I usually roll it out between sheets of floured waxed paper. He also makes pancakes with rye flour and tops them with a blueberry sauce he makes with frozen berries, Splenda and cornstarch.

[supernova]

5. We will try that

with the chickpea tortillas. Great idea!

I've used 1/2 g/f baking mix and 1/2 almond flour for regular pancakes and sugar free syrup. That seems to work pretty well.

[Vinca]

8. I don't think we've every used almond flour. I'll have to check that out.

[The empressof all]

9. What you made was like a farinata

There is also a version from france called Socca. They are eaten as street food in parts of Italy and Southern France

Here's the recipe I use.

http://www.foodnetwork.com/recipes/rocco-dispirito/farinata-recipe/index.html

They are delicious with onions but are also adaptable to other veggies and even fruits.

Here's the wiki link to inspire new additions.

http://en.wikipedia.org/wiki/Farinata

I make these all the time they are wonderful! I had one yesterday with red seedless grapes. Yummmmmmm

[supernova]

10. How interesting

I had never heard of farinata before. :D

Thanks for the info. I may try to make some of those too. :-)