SC - chickpea flour

[Robyn Probert]

>Aldyth said:

>Taste? How does it compare to wheat flour? Was this used throughout
>Medieval Europe? Or was this just a Middle Eastern item?

The taste is very different to wheat flour - it tastes slightly nutty, but
that's a poor description. It has no gluten in it so it behaves very
differently to wheat flour. You can't use at alone for pastry or bread, but
it makes a great batter for frying savory things in.

It is heavily used in modern Indian cooking as well, but I don't have any
period European sources (correction - I know have one thanks to Cariadoc's
post).

Rowan
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Robyn Probert				
Customer Service Manager		Phone +61 2 9239 4999
Services Development Manager		Fax   +61 2 9221 8671
Lawpoint Pty Limited			Sydney NSW  Australia
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