Milling dry garbanzo beans

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clazar123 on 18 Feb 2025 at 05:49

I have researched and gotten conflicting information. 

I want to roast and grind garbanzo beans into a coarse,almost flour. My question is-Can I use my Mockmill 200 on my KA mixer to do this? I know nuts are too oily but how about beans? I do not want to foul the stones.  I've used a blender but I think it would be easier and finer to use the mill.

In case you are wondering, I want to do 2 things with this end product:

  1. Bake
  2. Brew a hot beverage.

Thanks for the wisdom, in advance.

 

It would be good to have a manual-I seem to have only the quick setup info for my mill. Online, I was finding contradictory info on using stone grinding along the lines of garbanzos having too much oil (like peanuts). I know they make "chickpea butter" so I didn't know if the oil was inherent to the chickpeas/garbanzo or added from a bottle. I have since used my blender to grind a few batches and have discovered that there is not a drop of oil in these little marbles. They are HARD!! So, the process going forward will be to crack them, so they fit in the mill and then process as fine as needed over several passes from there.

As far as baking, I am hoping that the garbanzo flour, toasted, will provide a flavor punch to baked goods like kinako does. It has a very distinctive, pleasant flavor when "brewed" in a hot beverage. I might even expand into chickpea butter. 

Thank you, again.

I started this particular journey when I was seeking a substitute for coffee. Chicory is an example but I do not like it's flavor. I was astounded to find that garbanzo beans/chickpeas have been used for this purpose for a long time in certain parts of the world. I made some and am truly hooked. Here is a link that talks aboutthea process for making it:

 https://www.motherearthnews.com/real-food/chickpea-coffee-substitute-recipe-zmaz77sozgoe/

The journey has since evolved, once I tasted the beverage. It is an addicting flavor to me-nutty, rich, almost-coffee. It reminded me of kinako (toasted soy flour), which adds a wonderful flavor to cookies and cakes. I never used kinako for bread but I'm sure it would be delicious. I believe toasted chickpea flour would be absolutely delicious in baked goods. The un-toasted flour is called besan flour and is used extensively in Indian cooking and readily available in Asian grocery stores.It is also reasonably priced. Being gluten-free, it will not contribute to the structure of a gluten-based bread but the toasted flour is what adds a flavor punch. BTW, do NOT try to incorporate the bits of dry chickpea beans into a loaf like we would with cracked wheat or rye. I am sure they won't soften and you could break a tooth on them!

Another thread intertwining on this exploration is as a butter. I make my own peanut butter (need to control the sodium and sugar ) and I am interested in trying a chickpea butter after tasting the beverage brewed.

I might eventually just buy besan flour and toast it myself but I started this journey from another direction and will follow it along for a bit. I like to understand where and how my food comes about. 

Thank you for the vids. Very helpful!

How's it going with the chickpea flour? I bought some dried chickpeas at the store today and will give it a try.

How did you roast yours? How much did you add to your dough?

Thanks for the idea.

Gary

I tried it many years ago and was not a fan.  Maybe I will try it again with the roasted variety and see.  I think I am going to try adding some actual humus into a bread dough first, though and I think that may be interesting.

Ian

Apparently, there is an Asian flour called sattu flour. It is....wait for it....drumroll: toasted chickpea flour. It is already flour and already roasted. It can be used to make a delicious drink or to make various types of flatbreads. But make sure you get the single ingredient sattu flour as there are varieties that contain other flours or spices (cumin) or are made into a drink mix with many other ingredients. All can possibly be labeled "sattu", at least that is what I've seen in my searching.

Did the addition of the chickpea flour change the density of the bread?

 

Though the dough did feel dryer. The final loaf smelled different but did not change in texture. 

I baked in 10x10x10cm Pullman pan with the lid on. 

Grinding with the Mockmill worked just like the video.

Gary

I wasn't sure if chickpeas had much oil and I was a little hesitant to use my mockmill. The blender I used really struggled, even being a heavy-duty blender. I recently bought a Preethi wet/dry food grinder. Apparently, they are common in Indian households for grinding all kinds of pulses, seeds, meats and liquids. I tried it on dry roasted peanuts for peanut butter without a problem so chickpeas may be next. Very handy tool, I think.