My latest discovery is chickpea flour. Chickpea flour is soft, unlike rice flour and quinoa, which are hard. Chickpea flour pastries are short and fluffy. A helpful converter below.
Mąka / Flour
|
250 ml (1 cup)
grams
|
Przelicznik dla mąki z ciecierzycy / Chickpea Flour
Conventer
|
ryżowa / rice flour
|
190
|
0.68
|
skrobia kukurydzina / corn starch
|
150
|
0.87
|
gryczana / buckwheat flour
|
150
|
0.87
|
komosa ryżowa / quinoa flour
|
190
|
0.68
|
migdałowa / almand flour
|
140
|
0.93
|
aramantus / amaranth flour
|
175
|
0.74
|
skrobia ziemniaczana / potato starch
|
240
|
0.54
|
mąka kasztanowa / chestnut flour
|
140 - 160
|
0.93 – 0.81
|
skrobia z tapioki / tapioca starch
|
180
|
0.72
|
ciecierzyca / chickpea flour
|
130
|
1.0
|
