Ever since I received a selection of gluten-free flours from Pereg Natural Foods (see my first and second reviews), I’ve had a lot of fun incorporating these unusual flours into my baking. Since no one I cook for has any food sensitivities, I’ve been combining the Pereg flours with regular all-purpose flour to bring out the best of both.
* Complimentary Products Received for Review.
Pereg produces eight gluten-free flours: Almond, Banana, Buckwheat, Chickpea, Coconut, Plantain, Quinoa, and Teff flours, all of which come in sturdy and very handy resealable bags. This time around, I made pancakes with the Buckwheat Flour and crackers with the Chickpea Flour, and both were absolutely delicious. The recipes I chose to base my recipes on came from Marion Cunningham’s The Fannie Farmer Cookbook and The Fannie Farmer Baking Book, respectively.
One of my husband’s favorite breakfast foods is buckwheat pancakes, and Pereg Buckwheat Flour’s deep color and rich flavor were perfect for a big batch of pancakes. He loved them! Interestingly, buckwheat is not a wheat at all, making it a good choice for people who can’t tolerate wheat gluten. It’s very nutritious, too, high in fiber and essential minerals. I have several other recipes in mind to try with this flour, including crepes, waffles, bread, and muffins. Buckwheat flour is now a staple in my pantry!
The Chickpea Flour was also a pleasant surprise. Its texture is grainy and somewhat dense, but still light enough to be easy to work with. For my crackers, I used half all-purpose flour and half Pereg Chickpea Flour, and I couldn’t be happier with the result. The dough rolled out beautifully without sticking to the surface or the rolling pin, and the finished crackers were crispy and full-flavored. I know I’ll be making them again and again. Pereg describes chickpea flour as having “innate binding tendencies” that allow it to make creamy vegan sauces, dips, and dressings when combined with water and cooked over medium heat. Best of all, it’s high in protein (twice that of all-purpose flour) and nutrients, making it a great choice for all sorts of recipes.
I have yet to make anything with the Plantain Flour and the Quinoa Flour, but I have some ideas. I can tell you that if you enjoy experimenting in your kitchen, Pereg’s gluten-free flours will bring you unexpected and wonderful tastes and textures, and I hope you enjoy the process of learning to use them as much as I have.
Like their flours, Pereg’s other products (spices, grains, rice, beans, flours, breadcrumbs, and more) are kosher certified and are dairy- and lactose-free, with no additives or preservatives. Look for them at your local retailer, or find them online at Pereg’s website. Keep up to date by visiting their Facebook page, too.
Disclaimer: A. Bailey received complimentary products for review purposes & feature on The Classy Chics blog. No monetary compensation was received. A. Bailey’s thoughts, opinions and words are 100% her own. Your thoughts may differ.
I would enjoy experimenting with different flours. The chickpea flour would be the first one I would try to use.
It would be fun to experiment and try these different flours. I wonder if the almond and coconut would be good for cookies.
I have heard of and used buckwheat before, and used to make pancakes from it as that was how my Grandmother made them. It is a good flour.I havent tried chickpea, although I would give it a try. I am amazed at all the different options available now.
My father loved Buckwheat pancakes. I haven’t had any since I move away from home (50 years ago). I’ll have to try this new flour.
These sounds so yummy and healthy and would be perfect for a snack. I have not heard of this company before I read your post and now I so want to try this product.