Wednesday, February 18, 2015

Garbanzo Bean Flour VS. Cornstarch

Healthy Eating Tip 

Garbanzo Bean flour vs cornstarch

Garbanzo bean flour is also a great thickener of soups and gravies. It's an excellent replacement for cornstarch. Gluten and grain free it adds a rich dense texture. It cuts the fat when used in place of cream or cornstarch. 

Cornstarch is made from corn kernels. It is a highly processed carbohydrate, about 30 calories or 7 grams of carbs per tablespoon. When you add it to soups or gravies you are adding significant calories and no nutritional value. There is no protein, fat, vitamins, minerals or fiber.

Check out my Garbanzo Bean Pizza Crust Recipe 👉 Read Here

Here are some other ideas for you to try as a replacement for cornstarch if you have a hard time finding Garbanzo Bean flour. 

Heat reduction: Simmer sauces uncovered over a low to medium heat over time and your sauce will become thicker.

Pureed vegetables: Tomato paste, zucchini, eggplant, cauliflower, squash and pumpkin are easy to puree in a blender once cooked. These pureed veggies are great for thickening sauces and homemade soups. They add a nutritional goodness to your recipes since they are full of vitamins, minerals and antioxidants. However remember squash and pumpkin have a higher starch content then the others.

Sour Cream or Greek yogurt: These are already thick. You will do much better with sour cream in hot recipes like soups. 

Flax seed meal: Ground flax seed works better as an egg substitute because it can be gritty.  It is great to add to smoothies, oatmeal or other baked goods.

Don't forget to read your food labels, cornstarch is sometimes added.  

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