Again on the theme of a more diabetic-friendly meal, I made this quiche. I read about using chickpea flour instead of white flour from wheat, so carbs drop, and protein and fiber increase. Chickpea flour has lower carbs, higher protein, and much higher fiber compared to white flour. Glycemic index of chickpea flour is much lower. So, I used the Crisco single crust pie crust recipe on line, and just substituted chickpea flour instead of white flour. https://crisco.com/recipe/classic-crisco-pie-crust/ The chickpea flour needed the low end on the water, while white flour usually needs to high end for me. It rolled out OK, but was fragile and tore in half when transferring to the pie plate. Still it was easy to repair and crimp. I blind baked the pie crust, which I always do for quiche or pumpkin pies. Then I used this quiche recipe. https://www.acouplecooks.com/spinach-mushroom-quiche/ I used whole milk instead of 2%, and used greek yogurt instead of cream. Also, I brown the mushrooms to caramelize them a bit, then separately sauté the onion to brown that slightly, then sauté about 4 cloves of thinly sliced garlic cloves to caramelize them a bit. I was going to add sun dried tomatoes too, but I forgot. The rest was the same as their recipe. Here's how it came out. I thought it was pretty good for a first try. This crust had a flavor slightly reminiscent of falafel, and a slightly gritty texture like falafel too but without those Middle Eastern spices. It worked nicely in the savory quiche. Also, tender and flaky. I think this was good for me too, because of the higher protein and fiber. The crust browned a bit more than I like. Next time, I'll decrease cooking time by 5 min. Maybe for the blind baking too. Edit: I made a second quiche with the same crust recipe. I have to admit, it was more difficult to roll out, fell into several pieces, and was a real challenge to assemble. It also cooked to brown. I think the crust could use a binder of some sort - maybe an egg? And lower cooking temperature. I'll try again. I don't want someone to make this, and be frustrated and disappointed.
Thanks for the nice comments! I hope someone finds these experiments helpful. They are a learning process in our household.
Now I want to know about the possibility of making pasta with these flours as I just froze a pot of meatballs in serving sized containers. I live to make a fresh pasta.
They sell chickpea pasta. I don't know if it's hard to make from scratch. My first attempt using store- bought, it came out kind of sticky. I plan to try again.
See my edit above on the original post. I had more trouble making this the second time. I'll continue experimenting and see if I come up with something better.
I think it's worth a try. I still want to make the chickpea flour work out, but it's not ready for prime time yet. I also think about using Masa Harina, but haven't tried.
