We were visiting our daughter awhile back in Utah and as always we got started talking about storage and all the wheat our families have. All of us think that with wheat we can survive an emergency because we can make different food items with wheat.
But as we got talking about different flours she told us about her sister in law and how she had been sick on and off for sometime with stomach problems. Now this person did all her cooking from scratch and all her baking. She has some wonderful bread recipes that we have shared with you. Well she finally went to the doctor and found out she had Celiac disease.
I think my husband has written about this before, but I am amazed how many children have similar allergies to wheat and other foods. Parents keep their children inside so much now they have no resistance to germs. I have been reading about this more and more lately. No more cowboys and Indians, now its computers and hand held devices to keep them entertained
So my point is how many of you only have wheat storage and no other means of making flour out of grains? We did a video on milling different grains and beans and found that we are missing out using these resources on an everyday basis, even though we have many beans and other grains stored. Many of you have tried using the bean flour we suggested and found you liked it. The families with children are going to be the hardest hit, if they don’t try using these foods before an emergency. We have this problem in our own family and I worry about it a lot.
So what are your children, grandchildren or our children going to eat? And don’t just say, if they are hungry enough they will eat anything, you might, but kids and the elderly are another story The food you will be fixing will not taste like that fast food take out you pick up on the way home because your too tired to fix dinner, so plan ahead and see what they are allergic too now before it’s to late.
Try this recipe and don’t tell anyone you used garbanzo flour; this recipe only serves one 12 inch pizza, so you can use different items on the pizza according to their likes
Chickpea Flour Pizza
- 2/3 cup garbanzo flour
- 1/3 tsp salt
- ½ cup water
- ½ tsp, rosemary finely chopped
- 3 tbsp virgin olive oil
- 2 tbsp chopped tomatoes
- 1 tbsp onion, finely chopped
- 3 tbsp parmesan cheese, grated or packaged
- ¼ tsp black pepper
- Preheat the broiler or oven.
- Sift the flour with salt into medium bowl.
- Slowly add ¼ cup of water, stirring constantly to form a paste. Beat with a wooden spoon until smooth. Stir in the remaining ¼ cup water and let the batter stand at room temperature for 30 minutes.
- Stir in the rosemary.
- Heat 1 tbsp of olive oil in a 12-inch nonstick pan or cast iron frying pan.
- Stir the batter once, pour into the skillet and drizzle the remaining 2 tbsp of olive oil to cover top.
- Cook the pizza over moderately high heat until bottom is golden and crisp. Cook 2-3 minutes, until top is almost set. Burst any big bubbles with tip of knife.
- Sprinkle on the topping of your choose or use the one in the recipe. Place skillet under broiler and cook pizza for 4-5 minutes until golden and crisp.
- Slide onto platter or counter and slice.