Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season

I adore this cookbook! My toddler son cannot have most grains (or dairy or soy and other things) due to bad food allergies. I have a coconut flour cookbook as well but now that I have this, I bake almost exclusively from this book. The recipes are surprisingly wide-ranging. I've tried several of the recipes and nearly all have turned out well. It helps immensely to be able to use eggs and almond flour. We are unable to do some of the recipes due to his allergies, such as the GF ones using rice flour, but the ones we have tried have been great. I highly recommend this book for folks with dietary restrictions. From a nutritional standpoint, chickpea flour is much better than rice or other refined grain flours that are common in GF baking. The photos are also gorgeous and I especially like the fact that the recipes are not simply iterations of the same recipe with different "mix-ins" or forms (muffins v cakes v buns, for example). There is a quite broad range of savory, sweet, breakfast, dinner, and so forth.

This cookbook is exceptional. I've made 4 recipes that turned out beautifully, especially the Homemade Queso which finally provides me with a dairy-free stand in. The Caesar Salad Dressing is a weekly thing in our house now, and I pour it on every green or even spread it in sandwiches. The Rhubarb Snacking Cake is such a surprise, the rhubarb softens up to be apple-like in texture and the cake is dark and delicious. I am a big fan of this cookbook and have told many folks to go ahead and buy it. :)

*Edited 4/9/2016 since Amazon now includes a 'Look Inside' preview & I've tried more of the recipes* I really like the Dolly & Oatmeal blog, so I was pretty excited to see the author was publishing a cookbook. It's focused on chickpea flour, so there's no direct overlap between recipes on her blog and recipes in this cookbook (although I think you can find the socca & flatbread both places), however the spirit is the same - gluten-free, dairy-free, vegetarian/vegan recipes that are affordable, accessible, and typically require minimal kitchen equipment. I ordered this cookbook somewhat on a whim - I've never cooked with chickpea flour, so I wasn't sure what to expect - but I am really impressed. Although it could easily have been too narrowly focused, this cookbook features a huge range of recipes/flavors that should appeal to a broad audience. The photography & styling are clean & tastefully done, with a facing-page photo accompanying each recipe. Most recipes are contained on a single page. Some recipes require more prep time than others, and there's a pretty broad range in hands-on prep time, but in all cases the directions are well-laid out and easy to follow, with cup & metric amounts for most ingredients. The cookbook starts out with a nice intro explaining the premise and then describing the pantry basics that go along with cooking from this cookbook. It's important to understand that chickpea flour isn't the only flour being used in some of these recipes. They are all gluten-free (of course), but many of the baked goods use a combination of chickpea flour together with something like brown rice flour or sorghum flour to "enhance flavor & texture". Also, some of the recipes call for psyllium husk powder and/or arrowroot powder to act as a binder or thickener, which may not be something you already have in your cupboard. Neither are particularly expensive, but there may be some new pantry ingredients you need before you can bake some of these recipes. I think Lindsey has done a fantastic job of creating innovative recipes that use chickpea flour to make appealing savory as well as sweet food. This isn't a "here's how to replace all-purpose flour with chickpea flour" cookbook, it's an "inspired ideas for healthy (gf, df, & veg) cooking with chickpea flour/chickpeas" cookbook. I stopped bookmarking recipes because so many of them are something I'm excited to try. Even though it's organized by season/month, many of the recipes are accessible year-round. So far, I've made the onion poppy seed bread, the breakfast sweet potato cakes, the carrot cake breakfast cookies, and the almond butter brownies. The onion poppy seed bread was amazing. It tastes a bit like eating an everything bagel, only it's much better for you than any everything bagel you could buy. It also is fairly simple to make, as long as you plan ahead for letting the dough rise a bit. I served it warm as an appetizer with various dips and my guests devoured it without any idea there was chickpea flour involved (or that it was even gluten-free). The breakfast sweet potato cakes were also very good. I've been eating them as my lunch on salad all week - they are filling, flavorful, and easy. The carrot cake breakfast cookies were less of a hit, but it may have been my fault. Lindsey writes to bake them for 18-20 minutes. At 18 minutes I thought they still looked underdone, but at 20 minutes they were a bit too dry. I would try making them again and just baking them for less time. The almond butter brownies were terrific, and my lactose-intolerant friend was very, very happy with them. They are incredibly rich and gooey - you only need a small square. They also taste good chilled. However, they're quite expensive to make. With the cup of almond butter, the cup of coconut sugar, chickpea flour, egg, bittersweet chocolate, etc, the total cost of these is at least $10 for an 8x8 pan, which seems a little extreme to me. Overall, I'm happy with how most of the recipes have turned out, but I don't think it will become an everyday rotation kind of cookbook for me. These are the recipes included in Chickpea Flour Does it All (organized by month): Sauteed Pear & Sage Pancakes with Almonds Breakfast Sweet Potato Cakes & Baby Arugula Bowl Onion Poppy Seed Bread Za'atar Crackers Sunchoke & Leek Soup Ginger-Shiitake Miso Broth with Chickpea Tofu Caraway Spatzle with Kale & Balsamic Onions Chocolate Banana Loaf Collard Wrap with Turmeric Scramble Hearty Morning Glory Loaf Chickpea Waffle Avocado Toast Chipotle Queso Dip Mini Polenta Pizzas with Caramelized Fennel & Garlic Paste Flatbread with Harissa, Kale & Gaeta Olives Acorn Squash Tart with Caramelized Onions & Collard Greens Chocolate Olive Oil Cakes with Chocolate Glaze Fresh Ginger & Pomegranate Muffins Irish Soda Bread Chickpea Frites with Sriracha Ketchup Chickpea Banh Mi Spiced Black Bean Tostadas with Kiwi Salsa Mung Bean Pancakes with Carrots, Scallions & Ginger Sweet Crepes with Kumquat Marmalade Almond Butter Brownies Clumpy Granola Bowl with Stewed Rhubarb & Yogurt Mango Poppy Seed Cornmeal Muffins Skillet Spinach & Chive Quiche Easy-Spring Veggie Bowl with Warm Hummus Drizzle Chickpea Noodles with Miso-Kale Pesto Spring Onion & Lemongrass Stew with Cauliflower & Yams Grilled Harissa Cauliflower with Quinoa Toss Lemony Panelle Sandwich with Grilled Ramps & Balsamic Vinegar Asparagus Chickpea Fritters Lemon-Rhubarb Snacking Cake Alfredo with Watercress & Chives Chickpea Polenta with Sauteed Spring Vegetables Kalamata Chickpea Wrap with Pickled Leeks & Microgreens Herbed Sweet Pea Pockets Vanilla Bean Lavender Cupcakes Strawberry Tart with Cardamom-Coconut Cream Cherry Dutch Baby Baby Chickpea Quiches with New Potatoes & Chard Stuffed Squash Blossoms with Macadamia Ricotta Chickpea-Halloumi Salad with Crispy Quinoa Chickpea Pizza with Asparagus & Pea Shoot Tangle Grilled Zucchini Tacos with Chickpea-Chipotle Crema Nutty Oat Ice Cream Sandwiches Strawberry S'mores Lemon-Blueberry Coffee Cake Everyday Socca Fried Heirloom Tomatoes Kofta Wraps with Sumac Tahini Spiced Chickpea Pancakes with Charred Corn & Radish Salsa Grilled Summer Vegetables with Chickpea Flour Dukkah Cookies-and-Cream Icebox Cake Raspberry-Nectarine Pie with Lemon Basil Savory Zucchini, Shiso, & Black Quinoa Muffins Stone Fruit Breakfast Crisp with Yogurt & Bee Pollen Ratatouille Tartlets Sweet Corn & Cilantro Chowder Eggplant Schnitzel Plate Grilled Vegetable Kebabs with Green Goddess Sauce Blackberry-Lime Cobbler Sweet Flatbread with Grilled Berries Goji Berry & Cacao Nib Granola Bars Fig & Hazelnut Clafoutis Baked Squash Tempura with Hemp Dip Creamy Harvest Tabbouleh Salad Loaded Sweet Potatoes with Chickpea Sour Cream Quinoa Falafel with Romesco Sauce Chewy Olive Oil Chocolate Chip Cookies with Pink Himalayan Salt A Late-Summer Birthday Cake French Toast with Grape Compote Carrot Cake Breakfast Cookies Chickpea Omelet with Shiitakes & Microgreens Chickpea Tzatziki Dip Baked Buttermilk Onion Rings Savory Crepes with Beet Pate Spaghetti Squash Fritters Beetballs with Rosemary White Bean Cream Chai-Spice Swirl Breakfast Bread Apple Crumb Bars Buttermilk Chickpea Corn Bread Herbed Sweet Potato Biscuits Root Vegetable Crumble Moroccan-Spiced Lentil & Pumpkin Burgers Chili-Roasted Pumpkin with Chickpea-Miso Gravy Squash Doughnuts with Almond-Butter Glaze Spiced Scones with Crushed Cranberries Cacao Waffles Baby Kale Caesar Salad Celery Root Latkes Roasted Kabocha Squash with Black Rice & Chickpea-Sesame Dressing Matzo Ball Soup Jammy Almond Thumbprint Cookies Parsnip-Pear Bundt Cake

Great condition, like new. nicely packaged for shipping. Thanks

I just got Chickpea Flour Does It All in the mail today and I’m stoked! It’s laid out in a cool way with nice print/pictures. There has been other review that were really negative about this cookbook stating that there are a bunch of weird ingredients used or that the recipes are not everyday recipes. To them, and to others interested in possibly purchasing this book, I have this to say... When you have multiple food allergies - not just gluten intolerance, but dairy or maybe soy intolerances too, oh and maybe you also don’t eat meat - you are constantly having to say ‘no thank’ when someone offers you regular food. Or maybe you have to skip past all the desserts and half of the entrees at family get togethers or dinners and watch and listen while everyone else is enjoying all the food possibilities and all you have to eat is salad...with no dressing. Or how about scouring menus at restaurants trying to find something you can eat only to end up asking the waiter for a complete list of ingredients in each item of the menu - and it sucks! You hardly ever get to the opportunity to eat fun and fancy foods like lemon-rhubarb snacking cake (p. 81) or ratatouille tartlets (p. 132). Where non-allergy people have the luxury of just going out and ordering special dishes like these from a restaurant, allergy sufferers do not! So we have to make it. With this cookbook, I don’t have to scour the Internet for recipes or try to modify old recipes, there all accumulated in one awesome book! Another criticism of this book was that a lot of the ingredients are not things you normally have around the house — allergy friendly cooking/baking requires you to have unconventional ingredients in the kitchen — if you don’t cook/bake that often you’re probably not gonna have this stuff in your cupboards. But for that matter, you probably won’t have many conventional ingredients either! Are the ingredients required expensive? Yea compared to conventional, but NEWSFLASH so is literally every allergy friendly food item — if you don’t have food allergies you might not realize this, (but we live it every dang day!) so if this is would be an issue for you and/or you don’t have food allergies then don't buy this cookbook. Are the recipes more in depth? Compared to a number of other allergy friendly recipes I’ve used, the instructions are about the same or even simpler. Allergy friendly baking/cooking requires a whole different set of ingredients as well as techniques — and you need to be aware of this before you buy a cookbook dedicated to just that — otherwise of course you won’t like it! I haven’t made any of the recipes from the book yet (just got it today as I said before), but just being able to have a cookbook that allows me - an all the food allergies type of person - the possibility to be able to eat like I don’t have allergies makes me thankful as hell for cookbooks like this. **Update: Just made the onion poppyseed bread and it's BOMB! I'm SO excited to try out more!

I didn't realize how much can be done with chickpeas until I purchased this book! It is beautifully presented with a wide range of yummy recipes and lots of photos. The fact that these recipes are healthy is a bonus as well. I have earmarked a bunch of dishes (i.e. Cherry Dutch Baby!), but made only one so far - Spring Onion and Lemongrass Stew with Cauliflower and Yams. It was very tasty and I would make it again.

This book is amazing! By far one of my favorite cookbooks. Everything I’ve made from here is delicious. The recipes are really unique too. Not recipes you’ll find easily elsewhere.

While the recipes are very interesting the book uses eggs in almost everything. I don''t like this reliance because it is the chickpea flour that interests me.

Apart from the healthy recipe, it is simple and all the ingredients can be easily obtained anywhere. Recipe is tasty and light.

C'est un livre de recettes végétariennes à base de farine de pois chiches, en anglais, organisé en 12 chapitres : 8 recettes par mois soit en tout 96 recettes. Chaque recette est illustrée d'une photo appétissante et laisse penser que l'élaboration de la recette est tout à fait accessible. Effectivement, à la lecture de chaque recette, on comprend qu'il ne faut pas grand chose pour obtenir un mets savoureux. Le livre à beau être en anglais, on comprend facilement les énoncés. Parmi ces recettes, on trouve : un pain à l'oignon et au pavot (janvier), des frites de pois chiches à la sauce ketchup sriracha (mars), des muffins au maïs à la mangue (avril), des chaussons aux petits pois et aux herbes (juin), un gâteau glacé aux cookies (juillet), des falafel au quinoa sauce romanesco (septembre), des cookies carrot cake (octobre), un crumble de légumes (novembre), un hamburger de lentilles et courges sauce marocaine épicée (novembre)... Je n'ai pas encore testé de recette au moment où je rédige ce commentaire mais beaucoup sont déjà sur ma to do list. Je recommande ce livre à tout les personnes bien évidement végétariennes, intolérantes au gluten mais aussi à toutes les personnes curieuses et gourmandes de cuisiner sans notre traditionnelle farine de blé. Concernant ma commande, j'ai acheté ce livre d'occasion chez le vendeur étranger. Je l'ai reçu très rapidement, bien emballé dans un carton épais. Il m'est parvenu en parfait état. Je suis pleinement satisfaite de ma commande.

I knew the author’s blog and wanted to try something different as far as flour is concerned, that’s why I bought the book. I am not gluten intolerant but I wanted to widen my possibilities. I have tried only two recipes so far: the sautéed pear and sage pancakes with almonds and the breakfast sweet potato cakes. Both recipes turned out delicious, I was not expecting the pancakes to turn out so fluffy and flavourful, it is a real keeper. I like the fact that the recipes are sorted by month; it makes it easier when you are looking for a meal idea. Many people in the comments complained that chickpea flour definitely does not do it all as the author is using it combined with other flours. It is true, for texture reason, I suppose. The same people complained that many of those flours were difficult to come by. I live in France and oat flour is definitely not a staple here, but you can easily buy rolled oats and make your own flour using a coffee grinder. Rice flour can be found in Asian groceries and you can also use replacement flours. My point is: if you don’t like toying around with new ingredients, this book is definitely not for you; but if you want to try something different and delicious, this book is great.

Good recipes, surprisingly tasty, nice texture…have many food allergies…this book helps finding tasty treats without flour

Un libro muy recomendable para aprender a utilizar nuevos ingredientes. Las ideas presentadas son muy interesantes y las recetas son fáciles de preparar.