Has anyone made Besun or Gram flour?

[cookie1]

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     Has anyone made Besun or Gram flour?
« on: Today at 10:37:31 AM »   

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I have done some googling and have varied advice that besun or gram flour is either flour made from roast chickpeas or flour made from Channa dahl. I just put some channa dahl into my tx and zapped it on 9 for about a minute until it made a fine "flour". Do you think I can use it in recipes wanting besun flour? It looks like flour but having never used Besun before I have nothing to compare it with!
This might not be in the right place, let me know if I may get more replies under a different sub-heading.
TIA,
 

[KylieJade]

I make besun - chickpea flour - when i make the gluten free bread - i just mill dried chickpeas in TM - it blitzes those little rocks into flour! That is the only way i have known to do it..

[Shiraz49]

Me too KJ. I just mill chick peas in the TMX to make the GF bread.

[fimum21]

Thanks, do you roast them first?

[thermoheaven]

Make sure you protect your ears - it makes a hell of a noise.

[KylieJade]

No need to roast them  - but yes ear muff are essential (actually I put it on 10 and run out of the room - usually followed by a freaked out cat, but after 30 seconds it is much quieter)...

[sue_h]

I make it all the time for Gluten Free bread and chickpea soup. In fact for the chickpea soup it says to use 100g of besan flour or mill 100g of chickpeas. Isn't it wonderful how the Thermomix can just save you so much time, money and it's healthier. Chickpeas are soo much cheaper than besan and you know there won't be any additives in your flour if you mill it yourself.

[KylieJade]

Yes - and I believe this fresh milled gluten free flours are the reason the TM gluten free bread is so much better than your usual gluten free bread – most people cannot  believe it when they taste it. Besun especially goes rancid within days, even hours, after being milled; who knows how fresh the flour is in store bought gluten free products – I’ll wager not milled seconds before though!