The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day

by Camilla V. Saulsbury

Say hello to the gluten-free flour of your dreams. Exceptionally high in protein, fiber, and iron, and gluten-free, grain-free, and low-glycemic, chickpea flour is the total package. The Chickpea Flour Cookbook is your go-to resource for using this tremendously versatile and nutritious pantry staple. Chickpea flour—also known as garbanzo bean flour, besan, and gram flour—is simply dried chickpeas ground into a fine flour ready to be incorporated into any number of savory and sweet recipes. Used for centuries in Mediterranean, Indian, and Southeast Asian cooking, chickpea flour is no passing fad. It's all-natural and incredibly easy to use, no gums or starches necessary. Nut-free and soy-free to boot, chickpea flour is a high fiber carbohydrate that doesn't spike blood sugar levels. Its numerous health benefits make it ideal for a wide range of special diets. Better yet, chickpea flour is affordable—a fraction of the cost of other pricey grain-free flours out there.

The Chickpea Flour Cookbook has over 80 delicious, healthy, easy-to-make recipes to power every meal of the day, Loaded Southwestern Chickpea Omelet (egg-free), Pumpkin Spice Waffles, Brown Sugar Banana Bread, Chickpea Tortilla Wraps, Carrot-Sesame Crackers, Sweet Chile-Garlic Crisps, Chickpea Pasta, Baked Coconut-Chickpea Onion Rings, Pumpkin-Sage Gnocchi, Smoky Backyard BBQ Burgers, Skillet Pizza, Sweet Potato Falafel, Double Chocolate Cake, Molasses Spice Cookies, Brown-Butter Blondies, and much, much more.

With The Chickpea Flour Cookbook, clean eating has never been simpler or easier. Beloved treats get a huge nutritional boost without sacrificing flavor or texture. In addition to being gluten-free, all of the recipes are free of nuts, grains, and soy, and the vast majority of recipes in the collection are either naturally vegan (dairy- and egg-free) or include vegan options, making this cookbook accessible to everyone.

Genres: Cookbooks, Food, Nonfiction, Cooking

178 pages, Kindle Edition

First published October 7, 2015

About the author

Camilla Saulsbury is a food writer, recipe developer, cooking instructor, and fitness trainer. Camilla has been featured on the Food Network, in the New York Times, on Today and QVC, and is a member of the International Association of Culinary Professionals. Her work has appeared in many magazines and she has won several US top cooking competitions. Camilla holds a Ph.D. in sociology with a specialization in food studies. She lives in Texas.

Reviews

[Monique · Rating 4 out of 5]

This is an excellent cookbook on how to use chickpea flour. It is proving to be a boon for gluten free baking. The bread recipe is very reliable and adaptable to multiple uses. I made the zucchini lemon loaf and it is delicious. All in all, I would highly recommend this book.

[Tisha (IG: Bluestocking629) · Rating 5 out of 5]

I bet you cannot guess what the main ingredient is in this cookbook 😉

In case you need a clue…chickpea. Ok that is not a clue. It is the answer. The answer is chickpea. In every recipe. Whether you need to or you choose to eat gluten-free this is a great cookbook to add to your arsenal. Fabulous cookbook!

I have a truckload (or more) of cookbooks. I read them cover to cover and I use them almost every meal. I was one of those kids whose mom did not make them help in the kitchen. And in high school I chose mechanical drawing over home economics. Fast forward to the early years of married life when I was out of the house over 12 hours a day and there was no time for real cooking. Now life has slowed to a manageable pace and I can afford the time cook. But without the practice I had not the know-how. Hence the need for cookbooks. For every meal…

So, in a nutshell I am a cookbook aficionado. I know what I like to see. This book checks all the boxes. No lie!

First, I like niche cookbooks. Sure, a five-million-page book with various and sundry categories is nice but they don’t fit in my cookbook holder. So, a book catering to one type of cooking is great. Check.

This goes without saying. But colored photos are a plus. I’d love…twenty-seven 8-by-10 color glossy pictures with circles and arrows and a paragraph on the back of each one explaining what each one was… to go with each recipe. Alas that is an improbability. But this book gives what we have grown to expect. Pictures. Check.

The introduction is mama bear. Not too long and not too short. Perfect amount of necessary information. Check.

The recipes have bonuses! First is: Variations. I love this bonus in a cookbook. Again, we are not all chefs. So, a variation or more of each recipe is most appreciated. Check.

The recipes also have Tips. Yes please. Give me all the tips. I most of the time need them. Check.

Also included are “Make it Vegan.” So appreciated as I am vegan. The recipes are sometimes accidentally vegan but other times they have ingredients I stay away from. So this section is awesome. Check.

Storage tips. So appreciated. We are a family of 2, if you do not count the cats. So, we usually always have leftovers. Any help I can get in properly storing our leftovers is appreciated. Check.

All these “checks” are very much appreciated. Thank you Camilla V. Saulsbury!

I think anybody that is in the market for a new cookbook would benefit from owning this one.

Some recipes I am so looking forward to devouring:
Pumpkin Spice Waffles (and no, I am not waiting for Autumn)
Chickpea Beer Bread (mmmm beeeerrrr)
Brown Sugar Banana Bread
Za’atar Chickpea Crackers
Panisses (Chickpea French Fries) with Pepita Romesco Sauce)
Black Bean & Mango Empanadas (I may make those this weekend for Cinco de Mayo)
And finally: Mocha Cream Pie.

Bon Appetit!

[Bianca · Rating 3 out of 5]

Quite innovative when it comes to using chickpeas, in this recipe book you'll find various categories to using this humble chickpea: breads, cakes, entrees, snacks and desserts. Obviously there are recipes that you can use at breakfast and for those of us who like vegetables, there are options there too and sides as well. What this recipe book lacks though is pictures. There are too few pictures, maybe the author could add that to it for a second edition?! It's still worth flipping through. If you can get it at the library, that would be best as I'm not sure it's worth purchasing because you still want to see the end result of a recipe.

[William · Rating 5 out of 5]

Crammed with yummy recipes, and I want to make every one of them, more than once.

This book inspires me to experiment with some of my favorite recipes by replacing some or all of the wheat flour with chickpea flour.

[Julie MacNeil · Rating 5 out of 5]

I love cooking recipes from this book. Very easy to follow and they taste great! I only wish I had more time to cook :-)

[Justin · Rating 4 out of 5]

Had interesting/healthy recipes (and I am hard to please on the latter topic). A bit to heavy on seeds for my paleo heart but good otherwise

[Aasinathena · Rating 5 out of 5]

This little book is packed with foolproof recipes. I made soda bread muffins from this and they turned out so good !!!

Thanks.

[Kylie Palmer · Rating 5 out of 5]

Had variations listed and vegan options and instructions to make it vegan, etc

[June · Rating 5 out of 5]

Perfect cookbook for a health-conscious vegetarian foodie. Completely wholesome ingredients, protein and nutrition centred. So creative and so inspiring. Each recipe offers alternative versions and ingredient substitutions for the same recipe, so you can be guaranteed to love every recipe in the book. When I read other cookbooks, I always find myself swapping out one ingredient for a more nutritious substitute, or adjusting the amount of sugar. I didn't need to do any experimentation this time - every recipe is nutrition-forward and goes so well with each other. This is my favourite cookbook, it's hard to imagine a better cookbook out there.

[Nancy Breen · Rating 4 out of 5]

Can't wait to try some of these!