Garbanzo Flour Peach Cobbler

Updated on May 30, 2016

Chick Pea Flour Peach Cobbler

Crisp on the Outside, Steamy on the Inside
Crisp on the Outside, Steamy on the Inside | Source

Chick Peas are Garbanzo Beans!

• Cutting down on gluten? (It’s a good idea to do so!)

• Looking for a cow's milk free, white sugar free dessert?

• Are you thinking "chick peas?" :)

Here’s a peach cobbler recipe to help you take advantage of this season’s wonderful fruits, as well as to enjoy the advantages of consuming less gluten by using garbanzo bean (chick pea) flour.

Peaches for Cobbler!


Our first basket of peaches this year was creamy sweet. Eating them was like eating peach ice cream. The next basket seemed pretty typical, a real mixture of sweetness with a bit of a tart zing to them. This latest basket seems to have a bit of a spicy flavor, yet very sweet, and perfect for a cobbler recipe.

I’ve never tasted them with this spiciness in their flavor and it makes me think that it would be interesting to study the different varieties, but I immediately began thinking of a cobblerthat I could develop using garbanzo bean flour. There are mixed reviews on this new-to-me flour, but I wanted to try it because of its tremendous nutritional value.

Garbanzos are high in protein and their nutritional run down is astonishing. The flour is a great source of iron, vitamin A, folate, and omega-6 fatty acids. Research the complete facts on this bean's nutrition and you'll be looking for ways to use it, particularly if you bake according to diabetic specifications.

Experimenting with a variety of flours to cut back on gluten in our diets has been a goal of mine for sometime, and so far, the recipes have been successful. I hope never to have a funny story to write about--only success stories.

Anyway, here’s my newest peach cobbler recipe for your kitchen. It was fun to develop and fun to eat. No matter what you call them, who knew--garbanzo beans and peaches?!


Peaches Layered in Prepared Dish
Peaches Layered in Prepared Dish | Source
Peaches Mixed with a Little Batter
Peaches Mixed with a Little Batter | Source
Batter Over All, Ready for the Oven
Batter Over All, Ready for the Oven | Source
Done, Cooling, Ready to Eat!
Done, Cooling, Ready to Eat! | Source

Rate This Recipe!

5 out of 5 stars from 4 ratings of Garbanzo Flour Peach Cobbler

Garbanzo Flour Peach Cobbler


Prepare 8 x 8 baking dish with no-stick cooking spray.

Layer 6-8 peeled, sliced peaches in the prepared dish.

Preheat oven to 375º.

In a medium bowl mix:

• 2 room temperature Eggs

• 3/4 Cup room temperature Almond Milk

• 1/2 Cup Agave Sweetener

• 2 Tablespoons Coconut Oil (or butter)

In a separate bowl stir dry ingredients together to make the batter:

• 1 Cup Garbanzo Flour

• 1/4 Cup regular White Flour (use Oat FLour if you must have total GF)

• 1/4 Teaspoon Baking Powder

• 1/4 Teaspoon Baking Soda.

• 1/2 Teaspoon Cinnamon

• 1/4 Teaspoon Ginger

• 1/8 Teaspoon Salt

Combine wet and dry ingredients.

Pour approximately 13 of batter over peaches and stir slightly to allow batter into the layers of fruit.

Pour remaining batter over top, spreading evenly. Slightly tap on counter to help air bubble rise to the surface.

Bake approximately 45 minutes until batter is browned and batter is not runny in the center. Test with a knife.

Cool at least 15 minutes before serving.

Store any leftovers in your fridge. Can be cooked and frozen ahead of use, but completely thaw and reheat uncovered on a low temperature for approximately 30 minutes.



More on Gluten Free Garbanzo Flour


There is a wonderful garbanzo muffin recipe that I am going to try this fall. Check it out at this site.

After trying this peach cobbler recipe, I'm expecting pumpkin and garbanzo flour to make an amazing combination.

If you give a garbanzo recipe a go, please let me know how you like it. If you want to know more about garbanzos take a look at this site.

Hope you enjoy trying out some garbanzo bean recipes and that you’ll let us know how it cooks up in your kitchen!





Have You Used Garbanzo Flour when Baking?

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    • RTalloni profile image
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      RTalloni 4 years ago from the short journey

      MarleneB:

      The world of bean flours is an amazing adventure of knowledge and taste, isn't it?! Thanks kindly for letting me know that this recipe will be useful to you and the best to you on your wheat-free journey!

    • MarleneB profile image

      Marlene Bertrand 4 years ago from Northern California, USA

      I recently started eating a wheat-free diet and as I try the different types of flours, I'm constantly amazed how well the bean flours work in recipes. Peach cobbler is one of my favorite desserts, so I know I'll be trying this one.

    • RTalloni profile image
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      RTalloni 5 years ago from the short journey

      BigSerious:

      Thank you very much! I'm so glad this was helpful to you. I'm going to check and see if you've posted a hub on your vegan french toast. If not, consider this a hint. :)

    • BigSerious profile image

      Christen Roberts Comer 5 years ago from Harrisburg, PA

      This is great! I have a container of chick pea flour that I hardly use (I use it mostly to make a vegan french toast - so yummy!). Good to find more ways to use it :) Thanks!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      vocalcoach:

      Hope you get to try this recipe soon. It indeed brings dessert to a new level of healthy. :)

      Thanks much for stopping in and for your input!

    • vocalcoach profile image

      Audrey Hunt 6 years ago from Nashville Tn.

      Oh, this peach cobbler made with Garbanzo Bean flour sounds so delicious. I am always on the look out for healthy recipies. You are so kind to share this. I will be trying it soon. Just love your hubs, Thank you and voted a big UP!

      vocalcoach~

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Howdy PWalker281!

      Homemade hummus is such a delicious and useful food. I hope to make some new recipes for it before long.

      A reaction to yeast surely can be serious business, and yes, I think the gluten affects more people than we realize. Not adding extra and balancing as you are with raw foods is helpful, but some people do have to cut it out of their diets. Cow's milk...oh I know that stuff--have done some hubbing about it too.

      I'm so glad you like this recipe and I appreciate the kind input on it. This afternoon I've been between my computer and washer/dryer, but I was just about to go make my newest garbanzo flour recipe, a banana bread, when your comment popped up. So nice to hear from you!

    • profile image

      PWalker281 6 years ago

      I used to use garbanzo beans to make humus back in my vegetarian days (mid 70s to mid 80s). Glad to know they are so nutritious.

      And while I don't have a problem with gluten (at least I don't think I do), I have a serious allergic reaction to the yeast used in baked goods made with refined white flour. Whole wheat is a little better but I have to make sure I have a lot of raw fruits and veggies as well; otherwise, my lower gastrointestinal track slows down, if you know what I mean (that's probably the gluten). So I'm now starting to look for wheat-flour substitutes. And let's not even get into how cow's milk affects me.

      I love peaches, so this is a fabulous recipe that I may try at some future date (bookmarking the hub). Rated up and awesome!!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Megan Coxe:

      Experimenting with garbanzo flour has been interesting. I am continuing to explore uses for it because it is so nutritious. Hope you get to try this flour sometime.

      I appreciate your stopping by and adding to this conversation. Thanks!

    • Megan Coxe profile image

      Megan Coxe 6 years ago from somewhere between here and there

      Wow, what a great idea. I love looking for new recipes, especially ones with a healthy focus. And mmmmmm, peaches!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      daveinmidtown:

      They are bad tasting, as well as bad for us! It was interesting to learn that they are also addictive. In researching my hub on the relationship between insomnia and artificial sweeteners I read more about how the addiction works than I wanted to know--it's chilling.

      BTW, I posted a new garbanzo flour hub this week--a banana bread.

      Thanks much for stopping in!

    • davenmidtown profile image

      David Stillwell 6 years ago from Sacramento, California

      I think in my 44 years of life I have had two packets of artificial sweeteners... I really can not stand them. But the Agave is working just fine!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      So glad you found the agave, davenmidtown. Sugar substitutes are much safer than the artificial sweeteners. I've mentioned this in several of my hubs and there are some other ones that really address the issue. I like the agave in coffee where honey and sweet leaf (stevia) taste better in teas to me.

      Thanks much for sharing your input!

    • davenmidtown profile image

      David Stillwell 6 years ago from Sacramento, California

      RT: I was traipsing around the grocery store today and came across Agave amber sweetener for fairly cheap. I thought I would try it as I am trying to give up sugar. I should mention to you that I am not one of those people who can eat artificial sweeteners as I can taste the chemicals in them. I was pretty surprised by the taste of Agave. Its sweet, not as strong tasting as honey and there are not chemical tastes to it. Thank you for this suggestion. I think I may have found an organic sugar substitute!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Sally TX:

      Thanks kindly. Appreciate your input very much!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Cloverleaf:

      It is healthier, and one reason I like it is because the stronger flavor of the garbanzo flour allows for lots of seasonings. I think I would like using it half and half with oatmeal flour--love oatmeal!

      So appreciate your visit!

    • SallyTX profile image

      Sally Branche 6 years ago from Only In Texas!

      How interesting and what great photos! Voted up and useful! ;D

    • Cloverleaf profile image

      Cloverleaf 6 years ago from Calgary, AB, Canada

      Hi rtalloni,

      I think this is something I'm going to have to try! It looks a lot healthier than the usual peach crisp that I make (my toppings are usually packed with oatmeal, butter and too much brown sugar). British Columbia peaches are in season right now so it's off to the Farmer's Market I go!

      Thanks for sharing this, I voted it up/useful and bookmarked it.

      Cloverleaf.

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      davenmidtown:

      I'm so glad you found the book helpful! If you do a hub reviewing the book, or write a hub on one of the recipes please let me know to link it on this hub.

      Thanks so much for letting me know it arrived!

    • davenmidtown profile image

      David Stillwell 6 years ago from Sacramento, California

      Robert: I ordered the Hummus book from you link above. It arrived today. It is beautiful and full of great things. I can not wait to start using the recipes from this book. I would encourage people to look it up!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      destinymarshall:

      Sure hope this will be helpful to you and your friend.

      Thanks bunches for stopping in and leaving a note!

    • destinymarshall profile image

      destinymarshall 6 years ago from Crystal Lake, Illinois

      Looking for some healthy recipes like this. It sounds delicious. I have a friend who is on a special diet due to Celiac Disease, and is not allowed to have any gluten.

      Thanks for sharing the recipe.

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Happyboomernurse:

      You are right!

      Because of the added gluten in so many products I think more people than we realize have health problems related to it. We are using more alternatives to gluten products because of that.

      Appreciate that you came by with your input!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      KMattox:

      Thank you for stopping by! I don't know if nectarines have a strong enough flavor to pair well with garbanzo flour. If you try it let us know. If you write a hub about using nectarines with garbanzo flour let me know so I can link it here.

    • Happyboomernurse profile image

      Gail Sobotkin 6 years ago from South Carolina

      This healthier alternative peach cobbler recipe sounds delicious and nutritious even for those of us who don't have to restrict the gluten in our diets. Thanks so much for sharing it.

    • KMattox profile image

      KMattox 6 years ago from USA

      Thanks for a great hub. I will have to try this recipe. I love peaches. I bet it would be equally good with fresh ripe nectarines! I voted up and useful

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      ChristinS:

      So glad you asked the question! I might have waited too long to find out. As it was, they remembered what we bought. Thanks again. :)

    • ChristinS profile image

      Christin Sander 6 years ago from Midwest

      Thank you RTalloni - I have not heard of that kind of peach I am definitely going to check it out! :)

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      If anyone knows of other strong flavored peaches this would be a good place to post their names! :)

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      ChristinS:

      In reply to your question re the type of peaches I used for this recipe, they were Jersey Queens. Their zippy flavor worked well with the strong garbanzo flour.

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      CountryCityWoman:

      It was pretty much gong pretty quickly... :)

      Thanks kindly for your visit and input!

    • CountryCityWoman profile image

      CountryCityWoman 6 years ago from From New York City to North Carolina

      This looks so good and I would eat the whole thing and not even feel guilty. Just a cup of tea and I would take my time. Mmmmm. Thanks a million for the recipe. Yay! Rated up of course.

    • profile image

      swayam 6 years ago

      There are mixed reviews on this new-to-me flour, but I wanted to try it because of its tremendous nutritional value.

    • profile image

      swayam 6 years ago

      Is there a group I can join where we can recipe swap??

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Kari Winchester:

      I don't belong to a group, but if you post recipe hubs it would be great to link them here and have you link mine on yours.

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      rafatalam73:

      Thanks kindly!

    • profile image

      Kari Winchester 6 years ago

      Fantastic! I will definitely play with some recipes, and maybe send you a few your way to get some help modifying them! Is there a group I can join where we can recipe swap??

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      ciaron davies:

      Thanks for stopping by with you input!

    • rafatalam73 profile image

      rafatalam73 6 years ago

      It really looks yummy.

    • ciaron davies profile image

      ciaron davies 6 years ago

      Great hub!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Oh, KW, I wanted to try some pumpkin recipes with garbanzo flour because I like heavy spices in my pumpkin recipes. If you try any, please do let me know. I just followed you, but you can also leave another comment here and I'll pick it up--and help advertise your hub!

    • Kari Winchester profile image

      Kari Herreman 6 years ago from Ontario, California

      Thanks! I haven't hubbed any recipes yet, but I expect to around pumpkin season!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Deborah-Diane, thanks so much!

      I hope your friends find the info about garbanzo flour helpful and that they enjoy the recipe.

      Appreciate your coming by, your comments, and your kindness in link this to your friends!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Thanks bunches, Kari Winchester! I hope the intro to garbanzo flour will be very helpful to you. Let us know how it goes and whether you have new recipes I can link to this hub.

    • Deborah-Diane profile image

      Deborah-Diane 6 years ago from Orange County, California

      Great hub. I have several friends who are trying to eliminate gluten from their diets, so I put this link on my Facebook page ... which I rarely do!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Cardisa, There are lots of different kinds of dessert cobblers. Some have dry chunky batters, some have crumbles on top. I think all the fillings are basically prepared the same with fruit, but the topping might be a flaky crust, something like dropped biscuits, or a smooth batter like the one in this hub. I think of them as easy pies. :)

      Maybe you should research what a cobbler is and do a hub on it. If you do, leave me another note here so I can link it with this hub. If I weren't getting ready to start a series of hubs I might write about cobblers! :)

      Thanks so much for stopping in with your comments. Hope you get to try a cobbler soon!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      I hope you can try it soon Eaglekiwi -- and I hope we'll hear about the recipe you use it in. Let me know to link that hub to this one!

      You are wise to be careful about sugar substitutes. Have you considered the difference between artificial sweeteners and natural sweeteners?

      So appreciate that you dropped by with your congrats!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Wow to your comment, Jagodka! Thanks so much for your visit and comments. :)

      Hope you can try garbanzo flour sometime.

    • Kari Winchester profile image

      Kari Herreman 6 years ago from Ontario, California

      I am always looking for delicious recipes that reduce our gluten intake, especially with two hyperactive little boys in my home! This picture kept drawing me in, and I am going to try it out. Congrats on your hub of the day, looks yummy!

    • Cardisa profile image

      Carolee Samuda 6 years ago from Jamaica

      This is embarrassing, but, I've never had a cobbler before. I must try it,looks delicious.

    • Eaglekiwi profile image

      Eaglekiwi 6 years ago from -Oceania

      Looking forward to trying out that flour and although I love the idea of less or no sugar ,Ive been wary of using substitutes lately.

      Great recipe and congrats on making Hub of the day!

    • Jagodka profile image

      Jagodka 6 years ago

      Wow this looks delicious! This article is definately worth being Hub of the Day. :)

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      applecsmith:

      Thanks kindly!

      Well, this isn't our Mama's peach cobbler, but it is a neat change of pace and a bit healthier. :)

      Appreciate your stopping by and input very much!

    • applecsmith profile image

      Carrie Smith 6 years ago from Dallas, Texas

      Congratulations on being featured as the Hub of the day! This looks absolutely delicious. I have a soft spot for any kind of peach cobbler, since my mom used to grow her own peaches and make homemade cobbler every spring/summer. This recipe is laid out very well with great pictures. Thanks for sharing! Voted up

    • J.S.Matthew profile image

      JS Matthew 6 years ago from Massachusetts, USA

      Awesome! Again, Congratulations!

      JSMatthew~

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      J.S. Matthew:

      It's fun, and funny. I usually check to see what hub of the day is but not today. There was a comment telling me congrats and I had to check to believe it!

      Well, I don't check my email everyday so there may be one waiting on me...

      Either way, it's very cool. The award is great, but to have a chance to hear from so many people is wow. :)

    • Naomi's Banner profile image

      Naomi's Banner 6 years ago from United States

      RTalloni, great Hub! congrats on your winning Hub of the day. I will definately try your recipe. Never used agave sweetener so will try that as well.

    • J.S.Matthew profile image

      JS Matthew 6 years ago from Massachusetts, USA

      I take it that HP doesn't send you an e-mail telling you that you were selected? I noticed that most of the Hubbers who have been selected for Hub of the Day are surprised when they find out through the comments. I think that's pretty cool!

      JSMatthew~

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Thanks kindly--what I am is surprised!

    • J.S.Matthew profile image

      JS Matthew 6 years ago from Massachusetts, USA

      Will do! Right now I'm busy writing a series on Authentic Cambodian Cooking, but I should put that scouting experience into a Hub sometime! Congratulations! You should be proud!

      JSMatthew~

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Thanks kindly, J.S.Matthew. That's interesting that boy scouts made so much peach cobbler. If you write a hub about that experience let me know so I can link it here. Appreciate your input very much!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      cardelean:

      Thanks kindly! We'll have peaches a couple more weeks, probably. I need to get some more in! Try to use peaches with a strong flavor as the garbanzo flour is strong. The peaches I used it with had a bit of a spicy zing to them.

      Appreciate your visit very much!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      anglnwu:

      Thanks! :)

      So appreciate you visit and compliments!

      Garbanzo flour is one of the more interesting flours available to us today. If you try it in a recipe write a hub and let me know so I can link it here.

    • truthfornow profile image

      truthfornow 6 years ago from New Orleans, LA

      What a neat recipe. Never heard of Garbanzo flour, but it sounds so yummy. Looks like a very healthy dessert. Great article.

    • J.S.Matthew profile image

      JS Matthew 6 years ago from Massachusetts, USA

      Congratulations on being selected for the Hub of the Day!

      You have certainly earned it! This is an awesome Hub with great pictures. When I was a kid in the boy scouts, we used to make Peach Cobbler quite often. You have added to it's quality by making it Gluten Free! Great Job! Up and Sharing.

      JSMatthew~

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      lostwithinmyself: Thanks much, both for dropping by and leaving your input! :)

    • Nspeel profile image

      Nspeel 6 years ago from Myrtle Beach

      I love cooking, i always love hubs about food. I should become a food critic i check out many restaurants in and around my area. Good read thanks

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      FloraBreenRobison: Thank you! I'm not completely GF but I have done enough reading now to know two things. The amount of added gluten may be a problem for many more people than is commonly recognized, and using a variety of flours in our baking widens our range of vitamins, minerals, and fibers. Easy is the key, isn't it?! :)

    • cardelean profile image

      cardelean 6 years ago from Michigan

      This recipe sounds delicious. The peaches in our area will be ready in the next week or so and I will be trying your recipe! Thanks for the great information and congrats on the hub of the day!

    • anglnwu profile image

      anglnwu 6 years ago

      Congrats! What a neat idea, using garbonzo flour to make this good-looking, great-tasting dessert. Rated up.

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      davenmidtown: Thanks so much--I'm still surprised! Appreciate your stopping by!

    • profile image

      lostwithinmyself 6 years ago

      Looks very appetizing indeed =D x

    • FloraBreenRobison profile image

      FloraBreenRobison 6 years ago

      Congratulations on being chosen hub of the day. I'm not gluten-free,but many people are and it's great to see desserts that look delicious and easy to bake.

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      vwriter:

      I don't know of anyone complaining of an aftertaste from agave, but some people do sense one with stevia and honey. You might like to read more about it in my hub linked above the comments section.

      Thanks much for stopping by!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      ChristinS:

      Thank you so much for letting me know that I put spelt in as gluten free! I should have put oat flour in the parenthesis. Rice and tapioca flours would likely work very well in the recipe too.

      We placed a call to find out the name of the peaches, but couldn't reach the family they came from--they're probably in their orchards! I will try to post the name of this peach next week.

      Bob's Red Mill is the garbanzo flour I am using right now--it's a high quality product. I would prefer to grind my own, as well, but I'm not sure I can use beans in my grain grinder. I think the moisture content makes a difference.

      Thanks again for stopping in with your comments. I appreciate your input very much--didn't even realize the award! I'm amazed!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      RoughOutline:

      Thanks kindly! I actually prefer fresh peaches to cooked ones, but my husband loves peach cobbler. I'm always looking for ways to increase the nutrition in desserts--this worked out well!

    • RoughOutline profile image

      RoughOutline 6 years ago from England, UK

      A fantastically written recipe, just a shame I don't like peach cobbler!

    • davenmidtown profile image

      David Stillwell 6 years ago from Sacramento, California

      Well done Robert... and congratulations on hub of the day! Very well deserved.

    • Karen N profile image

      Karen N 6 years ago from United States

      Sounds really good, you mentioned using coconut oil in the recipe and I was wondering if that effects the taste at all?

    • vwriter profile image

      vwriter 6 years ago from US

      I've never tried blue agave, is there any aftertaste. Great hub.

    • Thelma Alberts profile image

      Thelma Alberts 6 years ago from Germany

      Congratulation for the hub of the day! Well done. I did not know before that there is a garbansos flour. Thanks for sharing.

    • ChristinS profile image

      Christin Sander 6 years ago from Midwest

      RTalloni - thanks for posting a great gluten free recipe - many of the flours are quite different and fun to experiment with. Rice flour and/or tapioca flour would be a better substitute than Spelt which is not gluten free.

      This recipe looks delicious and I love fresh peaches! I would be very curious to find out which variety was spicier - that sounds delightful.

      Do you ever use Bobs Red Mill - they have a whole range of gluten free flours and a GF all purpose too, although specialty flours can get pricey. I've thought of getting a mill and doing bean flours myself :) Great hub and congrats on hub of the day!

    • RTalloni profile image
      Author

      RTalloni 6 years ago from the short journey

      Garbanzo flour is available through Amazon--I just added it to a capsule above the video for chickpea soup, duh! :) It's a good price. Health food websites have it as well.

      I would so love to hear about your experiments with it! If you write a hub about it please let me know so I can link it here.

      Those peaches were fab. This year's crop has been astoundingly good. Every variety seems extra tasty, where sometimes certain varieties might not be as good as others.

      Thanks much for visiting and commenting!

    • ktrapp profile image

      Kristin Trapp 6 years ago from Illinois

      Where is garbanzo flour available? I have never even heard of it until now and it seems like it might be fun to experiment with in certain recipes. By the way, those sliced peaches in your first picture look wonderful!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Movie Master:

      Sure hope you'll let us know about any new recipes you use or come up with. :-)

      So appreciate knowing that you stopped in!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      KoffeeKlatch Gals:

      Yes, Hooray! :) I do hope you enjoy it! If you develop other garbanzo flour recipes let us hear about them.

      Thanks much for your visit and input!

    • Movie Master profile image

      Movie Master 6 years ago from United Kingdom

      Another one of your healthy recipes and another one to try!

      I'm looking forward to trying the garbanzo flour out, many thanks for sharing.

    • KoffeeKlatch Gals profile image

      Susan Haze 6 years ago from Sunny Florida

      Your recipe fits all of my diet requirements. Hurrah!!! It sounds like it would be delicious. Finally a dessert that I can eat. Up and useful.

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      Pamela99: Thanks much--working on healthier recipes just makes sense when we have all these beautiful, fresh fruits. Appreciate your visit!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      nightbear:

      Yes and no. I explained above that there is a difference in the flavor between garbanzo flour and other flours, but I wouldn't say that it tastes like eating chickpeas. It is stronger, but with a spicy recipe it's good. I'm thinking that combining it with oat flour is going to be interesting.

      Thanks bunches for stopping in with your input. Please let me know if you give garbanzo flour a try! It's so nutritious that I am actively looking for ways to incorporate it into recipes.

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      RTalloni 6 years ago from the short journey

      Danette Watt:

      You absolutely do have the right to care whether he is getting enough protein--and you have the right to care throughout his entire life! You're the mom and that will never change. And you don't have to worry about justifying it--you're the mom, plain and simple--and good for you! :)

      The flour is different--more in taste than in texture. The flavor would be too strong to use it alone for something as simple as a cinnamon bread/roll, although it might work well to use a small amount of garbanzo with other flours for the not so spicy baked goods.

      We like the taste with the right spices. It's sort of like how I prefer coffee with some foods and tea with others.

      I thought the texture might be grainy when I made the batter, but it baked up nice and smooth, and it did not feel grainy when we ate it. This is not our mama's peach cobbler, but I didn't expect or want it to be.

      Hopefully, I will be trying some recipes using garbanzo flour with oat flour soon. Would love to hear of your (or your son's) experiments with garbanzo flour. Thanks much for your visit and input!

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      Pamela Oglesby 6 years ago from United States

      Terrific hub. I adore peaches and your recipe is one I will try. I was glad to see the ingredients included agave sweetener instead of sugar and also the gluten free flour. Rated useful and awesome!

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      RTalloni 6 years ago from the short journey

      Shelly McRae:

      Thanks much for coming by! Hope you can let me know if you tweak it for your taste. It will be interesting to get input on the garbanzo flour because it's new for many people.

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      RTalloni 6 years ago from the short journey

      prasetio30:

      Thanks kindly, both for your visit and comments!

    • RTalloni profile image
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      RTalloni 6 years ago from the short journey

      iZeko:

      You are welcome. Hope to hear how you like it and whether you tweak it for your taste.

      So nice of you to stop in with your comment--thanks!

    • nightbear profile image

      Susan Kaul 6 years ago from Michiagn, USA

      Very interesting recipe and a great idea for cutting back on glutens. But tell me, do you actually taste the chick peas in the finished product. I've never heard of this flour and would worry about the flavor.

    • Danette Watt profile image

      Danette Watt 6 years ago from Illinois

      I'm going to mention this flour to my vegetarian son - I have to wonder if he's getting enough protein (hey, I"m his mom, it's my right to worry LOL).

      I didn't see anything here on what you thought of the flour - did it have the same or similar consistency in baking as wheat flour? Did you notice a taste difference?

    • Shelly McRae profile image

      Shelly McRae 6 years ago from Phoenix, Arizona

      Sounds like a great recipe. I look forward to trying it out.

    • prasetio30 profile image

      prasetio30 6 years ago from malang-indonesia

      Hmmmm....Yummy. You make me hungry. I love your recipes and step by step directions. Thanks for writing and share with us. Vote it up!

      Prasetio

    • iZeko profile image

      iZeko 6 years ago

      Healthy recipes are always on my search list and this one sounds great. Thanks for sharing!