Could pate a choux be made using chickpea flour instead of all purpose
flour? Does gluten play a large part in the process?

thanks
maxine in ri

"maxine in ri" ha scritto nel messaggio
> Could pate a choux be made using chickpea flour instead of all purpose>
> flour? Does gluten play a large part in the process?

I don't think so, but why not whip up one egg's worth, because who knows?
There might be a better choice than chickpea flour, however, as that can be
very heavy and dense.

On Nov 1, 7:54*am, "Giusi" > wrote:
> "maxine in ri" *ha scritto nel messaggio
>
> > Could pate a choux be made using chickpea flour instead of all purpose>
> > flour? *Does gluten play a large part in the process?
>
> I don't think so, but why not whip up one egg's worth, because who knows?
> There might be a better choice than chickpea flour, however, as that can be
> very heavy and dense.

But it tastes sooo good! I added some to a loaf of bread one time,
and DH used it for breakfast, lunch and dinner and I had to bake again
much sooner than intended<g>.

maxine in ri

On Nov 1, 8:18*am, maxine in ri > wrote:
> On Nov 1, 7:54*am, "Giusi" > wrote:
>
> > "maxine in ri" *ha scritto nel messaggio
>
> > > Could pate a choux be made using chickpea flour instead of all purpose>
> > > flour? *Does gluten play a large part in the process?

Boiled the water. butter and salt. Added the chickpea/gram flour and
started stirring. Got greasy lumps. Added the egg. Got something
relatively liquid. Added 4 teaspoons of ap flour one at a time until
the mixture was less "mobile."

Ramped the oven to 500. Put the pan in at 456F and set the timer for
500. They did puff up, and are now baking the rest of the way at
350. They smell good<G>.

Only got 7 out of the 1/4 recipe, due to stupidity. When I took the
pot off the heat to add the eggs, I forgot to turn off the light, and
when I was dropping them onto the baking sheet, put the pot onto what
I thought would be the cool-enough light....pot's now soaking in the
sink.

So I guess the answer to my question is: use maybe half and half gram
and all purpose flour for best results.

maxine in ri

On Nov 1, 9:08*am, maxine in ri > wrote:
> On Nov 1, 8:18*am, maxine in ri > wrote:
>
> > On Nov 1, 7:54*am, "Giusi" > wrote:
>
> > > "maxine in ri" *ha scritto nel messaggio
>
> > > > Could pate a choux be made using chickpea flour instead of all purpose>
> > > > flour? *Does gluten play a large part in the process?
>
> Boiled the water. butter and salt. *Added the chickpea/gram flour and
> started stirring. *Got greasy lumps. *Added the egg. *Got something
> relatively liquid. *Added 4 teaspoons of ap flour one at a time until
> the mixture was less "mobile."
>
> Ramped the oven to 500. *Put the pan in at 456F and set the timer for
> 500. *They did puff up, and are now baking the rest of the way at
> 350. *They smell good<G>.
>
> Only got 7 out of the 1/4 recipe, due to stupidity. *When I took the
> pot off the heat to add the eggs, I forgot to turn off the light, and
> when I was dropping them onto the baking sheet, put the pot onto what
> I thought would be the cool-enough light....pot's now soaking in the
> sink.
>
> So I guess the answer to my question is: *use maybe half and half gram
> and all purpose flour for best results.
>
> maxine in ri

An old lady at our Temple used to make matzah meal/flour "passover
puffs" using a kind of cream puff / pate a choux or popover batter.
You have to split them in half while they're still hot or they get
soggy. They were delicious warm with butter . . .
Lynn in Fargo

On Nov 2, 2:22*am, Lynn from Fargo > wrote:
> On Nov 1, 9:08*am, maxine in ri > wrote:
>
>
>
> > On Nov 1, 8:18*am, maxine in ri > wrote:
>
> > > On Nov 1, 7:54*am, "Giusi" > wrote:
>
> > > > "maxine in ri" *ha scritto nel messaggio
>
> > > > > Could pate a choux be made using chickpea flour instead of all purpose>
> > > > > flour? *Does gluten play a large part in the process?
>
> > Boiled the water. butter and salt. *Added the chickpea/gram flour and
> > started stirring. *Got greasy lumps. *Added the egg. *Got something
> > relatively liquid. *Added 4 teaspoons of ap flour one at a time until
> > the mixture was less "mobile."
>
> > Ramped the oven to 500. *Put the pan in at 456F and set the timer for
> > 500. *They did puff up, and are now baking the rest of the way at
> > 350. *They smell good<G>.
>
> > Only got 7 out of the 1/4 recipe, due to stupidity. *When I took the
> > pot off the heat to add the eggs, I forgot to turn off the light, and
> > when I was dropping them onto the baking sheet, put the pot onto what
> > I thought would be the cool-enough light....pot's now soaking in the
> > sink.
>
> > So I guess the answer to my question is: *use maybe half and half gram
> > and all purpose flour for best results.
>
> > maxine in ri
>
> An old lady at our Temple used to make matzah meal/flour *"passover
> puffs" *using a kind of cream puff / pate a choux or popover batter.
> You have to split them in half while they're still hot or they get
> soggy. *They were delicious warm with butter . . .
> Lynn in Fargo

Those are a standby in many many communities. My Mom used to make
them, and so do I. These were much lighter and rose higher (the
original ones, with all purpose flour only) than any I've made for
Passover. I think it's because the ratios are off. Matzo meal is 5/8
cup to 1 cup all purpose flour. and most of the recipes I've seen use
1 cup meal to the usual liquid ratio.

I may experiment with matzo meal as well, since I have some sitting on
the shelf (what? it's been 6 months? of course it's not stale. It's
cardboard<g>)

maxine in ri

On Mon, 2 Nov 2009 06:26:20 -0800 (PST), maxine in ri
> wrote:

>On Nov 2, 2:22*am, Lynn from Fargo > wrote:
>> On Nov 1, 9:08*am, maxine in ri > wrote:
>>
>>
>>
>> > On Nov 1, 8:18*am, maxine in ri > wrote:
>>
>> > > On Nov 1, 7:54*am, "Giusi" > wrote:
>>
>> > > > "maxine in ri" *ha scritto nel messaggio
>>
>> > > > > Could pate a choux be made using chickpea flour instead of all purpose>
>> > > > > flour? *Does gluten play a large part in the process?
>>
>> > Boiled the water. butter and salt. *Added the chickpea/gram flour and
>> > started stirring. *Got greasy lumps. *Added the egg. *Got something
>> > relatively liquid. *Added 4 teaspoons of ap flour one at a time until
>> > the mixture was less "mobile."
>>
>> > Ramped the oven to 500. *Put the pan in at 456F and set the timer for
>> > 500. *They did puff up, and are now baking the rest of the way at
>> > 350. *They smell good<G>.
>>
>> > Only got 7 out of the 1/4 recipe, due to stupidity. *When I took the
>> > pot off the heat to add the eggs, I forgot to turn off the light, and
>> > when I was dropping them onto the baking sheet, put the pot onto what
>> > I thought would be the cool-enough light....pot's now soaking in the
>> > sink.
>>
>> > So I guess the answer to my question is: *use maybe half and half gram
>> > and all purpose flour for best results.
>>
>> > maxine in ri
>>
>> An old lady at our Temple used to make matzah meal/flour *"passover
>> puffs" *using a kind of cream puff / pate a choux or popover batter.
>> You have to split them in half while they're still hot or they get
>> soggy. *They were delicious warm with butter . . .
>> Lynn in Fargo
>
>Those are a standby in many many communities. My Mom used to make
>them, and so do I. These were much lighter and rose higher (the
>original ones, with all purpose flour only) than any I've made for
>Passover. I think it's because the ratios are off. Matzo meal is 5/8
>cup to 1 cup all purpose flour. and most of the recipes I've seen use
>1 cup meal to the usual liquid ratio.
>
>I may experiment with matzo meal as well, since I have some sitting on
>the shelf (what? it's been 6 months? of course it's not stale. It's
>cardboard<g>)
>
Correct me if I'm wrong, but wasn't the original idea of using
chickpea flour to get away from wheat flour? Isn't matzo meal made
from wheat flour? Seems like you're going circular.

--
I love cooking with wine.
Sometimes I even put it in the food.