Never add this ingredient to your shopping list again. It’s simply too easy to make! All you need is a bag of dried chickpeas to create a healthy alternatives for flour.
Why chickpea flour?
Chickpea flour is a necessary ingredient in a plant based kitchen. It has so many different purposes and uses in cooking, but above all of it has incredible nutritional benefits. It’s a great source of protein, calorically dense, and can be used as a replacement for flour in so many recipes.
Why make it yourself?
I got around to making this myself because I needed it was the only ingredient I needed for a recipe. And with chickpea flour being rather expensive, I decided to give it a go at home. It was really a desperate time, but it worked exactly the same as store brought chickpea flour.
And when you compare the nutritional value of store brought chickpea flour and what’s in the stuff you grind up at home, you’ll find they are oddly different. The stuff at the store also has additives and preservatives that homemade chickpea flour does not.
Should I use a food processor or blender?
A food processor is ideal for making chickpea flour at home because it grinds the chickpeas very fine in just about one minute.
I used a blender for this recipe because at the time I didn’t own a food processor! But let me tell you, it worked perfectly fine. Just pause the blending a few times to scrape the sides to ensure that everything is grinded evenly. If I can do it, you can too.
Never add this ingredient to your shopping list again. It’s simply too easy to make!
1food processoror blender
1air tight container
Rinse dried chickpeas. dry well with a paper towel.
Dry well with a paper towel.
Throw chickpeas in food processor or blender and mix until the mixture turns into a fine powder.
Sift the powder to remove any pieces of chickpea that did not get finely chopped.
Store in an air tight container for cooking.
Thank you for reading my article. If you decide to try making garbanzo bean flour at home be sure to tag me on instagram @breakthrukitchen so I can see. Be sure to subscribe down below to get notified when I post more articles like this!
Grilled cheese is a simple, and fairly basic recipe. But even the most basic of recipes have their reasons.
The only reason why grilled cheese is considered so basic is because it’s been around for pretty much forever. Okay, so for the last 100+ years at least. And just the way most things got popular back then, grilled cheese became so popular due to great marketing. Kraft did a great job.
The marketing was so great because the product was so cheap, since, you know, the cheese being marketed isn’t exactly the least processed type… Kraft sold almost 8 million boxes of its macaroni and cheese during the Great Depression, under the marketing campaign that you could feed a family of four for only 19 cents.
And what about the whole grilled cheese and tomato soup combo? Well, the cheese was so damn cheap that school cafeterias started buying tomato soup to go with toasted cheese sandwiches in satisfy the Vitamin C and protein requirements for school lunches, which lead to the classic combination.
Oh yeah, they were also not called grilled cheese sandwiches until the 1960s, since for a while at first this recipe was just one slice of bread with melted cheese on top. The toasted cheese sandwich recipe only evolved to two slices when someone decided it could be more filling, so they added the second slice on top. Shout out to whoever that was.
Today, a grilled cheese sandwich has absolutely no limits. You can use any variety of cheese, bread, fillings, etc… the possibilities are endless. With that being said, there are definitely some things you can do to make your grilled cheese sandwich just that much better. Like:
Use grated cheese. I’m not kidding. It cooks faster, easier, and you get that satisfying stretchy effect that we all love. If you don’t have grated cheese, cut your cheese into smaller pieces to get a similar effect.
Don’t butter the pan, butter the bread. Yes, both sides. Yes, of each slice. And don’t overdo it. A thin layer is enough, and if you do any more you risk ending up with soggy bread, no matter how much you toast it. If butter isn’t your thing, use olive oil. But again, don’t overdo it.
If you’re able to, always pair with tomato soup. It’s simply the perfect partner, especially if you want to make a grilled cheese your lunch. Homemade is always going to be better, and I’ll add a homemade recipe for that later, but canned is okay if that’s all you have.
If you wanna add filling, like meat, mushrooms, or vegetables, make sure you slice it fine so that the cheese can melt in between the pieces. My favorite filling is bacon!
Use a specialty bread. Regular sandwich bread can get boring, and if you want to get fancy you can get a french baguette or a ciabatta. These breads are more filling and have different texture and taste than the ole loaf bread. Treat yourself.
Thank you for reading, if you use my tips tag me on instagram @breakthrukitchen. I’d love to see! Be sure to subscribe down below to get notified when I post more recipes like this.