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Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season

Ebook Free Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season

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Review

“Love’s debut cookbook shines with her luminous food photography. The reader’s quandary will be to decide which of these sublime chickpea recipes to cook up first.”—Foreword “Love’s recipe for a simple quiche with a crust that includes almond and chickpea flours (making it gluten-free) drew me in first . . . . Nobody eating it would think of chickpeas unless you mentioned them. The explorations are just beginning.”—Joe Yonan, Washington Post “Lindsey S. Love's new book, Chickpea Flour Does It All, may be just the introduction that Americans need to start using this versatile flour”—Oprah.com “Even readers who aren’t going gluten-free, vegan, or vegetarian will be attracted to this collection. This is a book that would be at home on any creative cook’s shelf.”—Booklist “I highly recommend this cookbook.”—Naturally Ella “While Lindsey has deeply explored one of my favorite ingredients (chickpea flour), this book certainly isn’t single-note. It’s much more than that. Open the cover to discover a robust, creative volume brimming with vibrant, health-supporting seasonal gems. Chickpea Flour Does It All is filled with recipes you will want to welcome into your kitchen (and life!) immediately.” —Heidi Swanson, author of Near & Far: Recipes Inspired by Home and Travel “Chickpea flour is one of those great secret ingredients—surprisingly versatile, gluten-free, and protein-packed, which makes it perfect for vegan cooking. Lindsey’s treasure-trove of inventive recipes, beautifully photographed, will inspire cooks of all types to make it a pantry staple.” —Tal Ronnen, chef and author of Crossroads: Extraordinary Recipes from the Restaurant That is Reinventing Vegan Cuisine “Lindsey S. Love has successfully created an inspiring, useful, and beautiful book using one of the most intriguing ingredients in my pantry: chickpea flour. In this book, you will discover how versatile and delicious this humble flour can be—from Lemony Panelle Sandwich and Spaghetti Squash Fritters to Chickpea Waffle Avocado Toast and Hearty Morning Glory Loaf—I’m excited to try them all!” —Amy Chaplin, chef and James Beard–award winning cookbook author “Lindsey’s approach to food makes you fall in love with seasonal, beautiful food that happens to be gluten-free and vegetarian. Her book will make you excited to step out and explore the many uses of chickpea flour through each season.” —Erin Alderson, creator of naturallyella.com and author of The Homemade Flour Cookbook “You’ll feel good just flipping through this book. Chickpea Flour Does It All is a gorgeous collection of thoughtful recipes that will, of course, get you excited about the potential of chickpea flour. Lindsey is also masterful at making a life of seasonally considered wellness feel like it’s within anyone’s reach.” —Laura Wright, creator of the Saveur award-winning blog The First Mess “Dolly and Oatmeal is one of my favorite corners of the internet: bright, friendly, healthy, and delicious. If you’re interested in being a little more mindful of healthy eating, Chickpea Flour Does It All is the book for you! I absolutely cannot wait to try out the Chickpea Frites, the Alfredo with Watercress and Chives, and the Baked Squash Tempura. Lindsey’s vibrant, inviting photography draws you in and her strong, knowledgeable voice guides you through the gluten-free world of chickpea flour. We all could use a little more chickpea flour deliciousness in our lives!” —Stephanie Le, creator of I am a Food Blog “Yes, chickpea flour really does it all. And it’s all because of the incredible Lindsey S. Love. Her recipes are inspiring, thoughtful, and most of all, delicious. The new flour power!” —Jessica Murnane, creator of One Part Plant and the One Part Podcast “For years, Lindsey’s blog has inspired me with its beautiful photos and fresh recipes, and she’s brought the same recipe wizardry and photo magic to the pages of Chickpea Flour Does It All. I’ve never seen anything like the Vanilla Bean Lavender Cupcakes and the Chewy Olive Oil Chocolate Chip Cookies. I cannot wait to make them and eat them all with less guilt because of how healthy chickpea flour is. Leave it to Lindsey to get me out the door and on the hunt for chickpea flour in bulk.” —Molly Yeh, creator of My Name Is Yeh

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About the Author

Lindsey S. Love is a food photographer and recipe developer living in Brooklyn, New York, with her husband and dog. She is the creator of the blog Dolly and Oatmeal, which has been a finalist for Saveur magazine’s Food Blog Awards numerous times. Her work has been featured in Thoughtfully magazine, Food52, the Huffington Post, People.com, Buzzfeed, Epicurious, InStyle, and Saveur.

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Product details

Paperback: 240 pages

Publisher: The Experiment (April 5, 2016)

Language: English

ISBN-10: 1615193049

ISBN-13: 978-1615193042

Product Dimensions:

7 x 1 x 9 inches

Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review:

4.1 out of 5 stars

37 customer reviews

Amazon Best Sellers Rank:

#343,126 in Books (See Top 100 in Books)

Just for the record, science does not support the notion that gluten intolerance is widespread, but nevertheless, building a repertoire of gluten-free recipes is a probably a good strategy these days. Here, chickpea flour is used in an amazing range of sweet and savory foods from breakfast bowls to birthday cakes. Many of the recipes look outstanding and will be a treat for vegetarian and vegan friends whether they care about gluten or not.Although I think this will be a useful cookbook for people who are interested in expanding their cooking in this direction, there are some weaknesses in the presentation that I think you should be aware of.If you are not overly familiar with chickpea flour outside of Indian batters, you may find the instructions here a bit underdeveloped. We can imagine that a bean flour does not behave as would wheat flour and while Ms Love gives us plenty of her own recipes, she does not instruct us on ways to use chickpea flour in our own recipes. It is not clear when roasted flour, which she recommends strongly in the introduction, can be used in place of the seemingly plain flour used the recipes in the book.I found the arrangement of recipes by month to be counterproductive. Given that readers can be located anywhere in the world, a monthly calendar of recipes based on a particular USA location is silly. Then, as there is no recipe index (in the ARC anyway), choosing recipes to consider for a meal means reading the entire multipage TOC over and over. I did not like reading savory and sweet recipes jumbled together randomly. Some of the instructions are too wordy. Sandwich fillings served on bread are not gluten free recipes.These caveats aside, the recipes look good and the photos are gorgeous.I received a review copy of "Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season" by Lindsey S. Love (The Experiment) through NetGalley.com.

*Edited 4/9/2016 since Amazon now includes a 'Look Inside' preview & I've tried more of the recipes*I really like the Dolly & Oatmeal blog, so I was pretty excited to see the author was publishing a cookbook. It's focused on chickpea flour, so there's no direct overlap between recipes on her blog and recipes in this cookbook (although I think you can find the socca & flatbread both places), however the spirit is the same - gluten-free, dairy-free, vegetarian/vegan recipes that are affordable, accessible, and typically require minimal kitchen equipment. I ordered this cookbook somewhat on a whim - I've never cooked with chickpea flour, so I wasn't sure what to expect - but I am really impressed. Although it could easily have been too narrowly focused, this cookbook features a huge range of recipes/flavors that should appeal to a broad audience.The photography & styling are clean & tastefully done, with a facing-page photo accompanying each recipe. Most recipes are contained on a single page. Some recipes require more prep time than others, and there's a pretty broad range in hands-on prep time, but in all cases the directions are well-laid out and easy to follow, with cup & metric amounts for most ingredients.The cookbook starts out with a nice intro explaining the premise and then describing the pantry basics that go along with cooking from this cookbook. It's important to understand that chickpea flour isn't the only flour being used in some of these recipes. They are all gluten-free (of course), but many of the baked goods use a combination of chickpea flour together with something like brown rice flour or sorghum flour to "enhance flavor & texture". Also, some of the recipes call for psyllium husk powder and/or arrowroot powder to act as a binder or thickener, which may not be something you already have in your cupboard. Neither are particularly expensive, but there may be some new pantry ingredients you need before you can bake some of these recipes.I think Lindsey has done a fantastic job of creating innovative recipes that use chickpea flour to make appealing savory as well as sweet food. This isn't a "here's how to replace all-purpose flour with chickpea flour" cookbook, it's an "inspired ideas for healthy (gf, df, & veg) cooking with chickpea flour/chickpeas" cookbook. I stopped bookmarking recipes because so many of them are something I'm excited to try. Even though it's organized by season/month, many of the recipes are accessible year-round.So far, I've made the onion poppy seed bread, the breakfast sweet potato cakes, the carrot cake breakfast cookies, and the almond butter brownies. The onion poppy seed bread was amazing. It tastes a bit like eating an everything bagel, only it's much better for you than any everything bagel you could buy. It also is fairly simple to make, as long as you plan ahead for letting the dough rise a bit. I served it warm as an appetizer with various dips and my guests devoured it without any idea there was chickpea flour involved (or that it was even gluten-free). The breakfast sweet potato cakes were also very good. I've been eating them as my lunch on salad all week - they are filling, flavorful, and easy. The carrot cake breakfast cookies were less of a hit, but it may have been my fault. Lindsey writes to bake them for 18-20 minutes. At 18 minutes I thought they still looked underdone, but at 20 minutes they were a bit too dry. I would try making them again and just baking them for less time. The almond butter brownies were terrific, and my lactose-intolerant friend was very, very happy with them. They are incredibly rich and gooey - you only need a small square. They also taste good chilled. However, they're quite expensive to make. With the cup of almond butter, the cup of coconut sugar, chickpea flour, egg, bittersweet chocolate, etc, the total cost of these is at least $10 for an 8x8 pan, which seems a little extreme to me. Overall, I'm happy with how most of the recipes have turned out, but I don't think it will become an everyday rotation kind of cookbook for me.These are the recipes included in Chickpea Flour Does it All (organized by month):Sauteed Pear & Sage Pancakes with AlmondsBreakfast Sweet Potato Cakes & Baby Arugula BowlOnion Poppy Seed BreadZa'atar CrackersSunchoke & Leek SoupGinger-Shiitake Miso Broth with Chickpea TofuCaraway Spatzle with Kale & Balsamic OnionsChocolate Banana LoafCollard Wrap with Turmeric ScrambleHearty Morning Glory LoafChickpea Waffle Avocado ToastChipotle Queso DipMini Polenta Pizzas with Caramelized Fennel & Garlic PasteFlatbread with Harissa, Kale & Gaeta OlivesAcorn Squash Tart with Caramelized Onions & Collard GreensChocolate Olive Oil Cakes with Chocolate GlazeFresh Ginger & Pomegranate MuffinsIrish Soda BreadChickpea Frites with Sriracha KetchupChickpea Banh MiSpiced Black Bean Tostadas with Kiwi SalsaMung Bean Pancakes with Carrots, Scallions & GingerSweet Crepes with Kumquat MarmaladeAlmond Butter BrowniesClumpy Granola Bowl with Stewed Rhubarb & YogurtMango Poppy Seed Cornmeal MuffinsSkillet Spinach & Chive QuicheEasy-Spring Veggie Bowl with Warm Hummus DrizzleChickpea Noodles with Miso-Kale PestoSpring Onion & Lemongrass Stew with Cauliflower & YamsGrilled Harissa Cauliflower with Quinoa TossLemony Panelle Sandwich with Grilled Ramps & Balsamic VinegarAsparagus Chickpea FrittersLemon-Rhubarb Snacking CakeAlfredo with Watercress & ChivesChickpea Polenta with Sauteed Spring VegetablesKalamata Chickpea Wrap with Pickled Leeks & MicrogreensHerbed Sweet Pea PocketsVanilla Bean Lavender CupcakesStrawberry Tart with Cardamom-Coconut CreamCherry Dutch BabyBaby Chickpea Quiches with New Potatoes & ChardStuffed Squash Blossoms with Macadamia RicottaChickpea-Halloumi Salad with Crispy QuinoaChickpea Pizza with Asparagus & Pea Shoot TangleGrilled Zucchini Tacos with Chickpea-Chipotle CremaNutty Oat Ice Cream SandwichesStrawberry S'moresLemon-Blueberry Coffee CakeEveryday SoccaFried Heirloom TomatoesKofta Wraps with Sumac TahiniSpiced Chickpea Pancakes with Charred Corn & Radish SalsaGrilled Summer Vegetables with Chickpea Flour DukkahCookies-and-Cream Icebox CakeRaspberry-Nectarine Pie with Lemon BasilSavory Zucchini, Shiso, & Black Quinoa MuffinsStone Fruit Breakfast Crisp with Yogurt & Bee PollenRatatouille TartletsSweet Corn & Cilantro ChowderEggplant Schnitzel PlateGrilled Vegetable Kebabs with Green Goddess SauceBlackberry-Lime CobblerSweet Flatbread with Grilled BerriesGoji Berry & Cacao Nib Granola BarsFig & Hazelnut ClafoutisBaked Squash Tempura with Hemp DipCreamy Harvest Tabbouleh SaladLoaded Sweet Potatoes with Chickpea Sour CreamQuinoa Falafel with Romesco SauceChewy Olive Oil Chocolate Chip Cookies with Pink Himalayan SaltA Late-Summer Birthday CakeFrench Toast with Grape CompoteCarrot Cake Breakfast CookiesChickpea Omelet with Shiitakes & MicrogreensChickpea Tzatziki DipBaked Buttermilk Onion RingsSavory Crepes with Beet PateSpaghetti Squash FrittersBeetballs with Rosemary White Bean CreamChai-Spice Swirl Breakfast BreadApple Crumb BarsButtermilk Chickpea Corn BreadHerbed Sweet Potato BiscuitsRoot Vegetable CrumbleMoroccan-Spiced Lentil & Pumpkin BurgersChili-Roasted Pumpkin with Chickpea-Miso GravySquash Doughnuts with Almond-Butter GlazeSpiced Scones with Crushed CranberriesCacao WafflesBaby Kale Caesar SaladCelery Root LatkesRoasted Kabocha Squash with Black Rice & Chickpea-Sesame DressingMatzo Ball SoupJammy Almond Thumbprint CookiesParsnip-Pear Bundt Cake

I'm very disappointed, but I only have myself to blame as I hadn't done much cooking from the author's blog before buying her book. I love cooking with chickpea flour and using seasonal ingredients so this book - arranged by months according to seasonal produce - seemed perfect. I tried several recipes and the dishes were in the "it's okay, but I won't be making it again" to "it's not edible" range. It's true that many recipes call for plenty of other types of flour, but mostly, they are unnecessarily complicated. Seriously, how many of us makes macadamia-ricotta stuffed squash blossoms?! The book lacks ideas for quick and healthy meals, and often reinvents the wheel. After browsing Love's blog I realized this is how she cooks with anything, not only besan. So, if you like her blog, go for it and buy the book. For the rest of us, there are beautiful pictures next to the all to complicated and pretentious recipes.

I adore this cookbook! My toddler son cannot have most grains (or dairy or soy and other things) due to bad food allergies. I have a coconut flour cookbook as well but now that I have this, I bake almost exclusively from this book. The recipes are surprisingly wide-ranging. I've tried several of the recipes and nearly all have turned out well. It helps immensely to be able to use eggs and almond flour. We are unable to do some of the recipes due to his allergies, such as the GF ones using rice flour, but the ones we have tried have been great. I highly recommend this book for folks with dietary restrictions. From a nutritional standpoint, chickpea flour is much better than rice or other refined grain flours that are common in GF baking. The photos are also gorgeous and I especially like the fact that the recipes are not simply iterations of the same recipe with different "mix-ins" or forms (muffins v cakes v buns, for example). There is a quite broad range of savory, sweet, breakfast, dinner, and so forth.

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