Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season Paperback – Illustrated, April 5, 2016

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 AlmondsBreakfast Sweet Potato Cakes & Baby Arugula BowlOnion Poppy Seed BreadZa'atar CrackersSunchoke & Leek SoupGinger-Shiitake Miso Broth with Chickpea TofuCaraway Spatzle with Kale & Balsamic OnionsChocolate Banana LoafCollard Wrap with Turmeric ScrambleHearty Morning Glory LoafChickpea Waffle Avocado ToastChipotle Queso DipMini Polenta Pizzas with Caramelized Fennel & Garlic PasteFlatbread with Harissa, Kale & Gaeta OlivesAcorn Squash Tart with Caramelized Onions & Collard GreensChocolate Olive Oil Cakes with Chocolate GlazeFresh Ginger & Pomegranate MuffinsIrish Soda BreadChickpea Frites with Sriracha KetchupChickpea Banh MiSpiced Black Bean Tostadas with Kiwi SalsaMung Bean Pancakes with Carrots, Scallions & GingerSweet Crepes with Kumquat MarmaladeAlmond Butter BrowniesClumpy Granola Bowl with Stewed Rhubarb & YogurtMango Poppy Seed Cornmeal MuffinsSkillet Spinach & Chive QuicheEasy-Spring Veggie Bowl with Warm Hummus DrizzleChickpea Noodles with Miso-Kale PestoSpring Onion & Lemongrass Stew with Cauliflower & YamsGrilled Harissa Cauliflower with Quinoa TossLemony Panelle Sandwich with Grilled Ramps & Balsamic VinegarAsparagus Chickpea FrittersLemon-Rhubarb Snacking CakeAlfredo with Watercress & ChivesChickpea Polenta with Sauteed Spring VegetablesKalamata Chickpea Wrap with Pickled Leeks & MicrogreensHerbed Sweet Pea PocketsVanilla Bean Lavender CupcakesStrawberry Tart with Cardamom-Coconut CreamCherry Dutch BabyBaby Chickpea Quiches with New Potatoes & ChardStuffed Squash Blossoms with Macadamia RicottaChickpea-Halloumi Salad with Crispy QuinoaChickpea Pizza with Asparagus & Pea Shoot TangleGrilled Zucchini Tacos with Chickpea-Chipotle CremaNutty Oat Ice Cream SandwichesStrawberry S'moresLemon-Blueberry Coffee CakeEveryday SoccaFried Heirloom TomatoesKofta Wraps with Sumac TahiniSpiced Chickpea Pancakes with Charred Corn & Radish SalsaGrilled Summer Vegetables with Chickpea Flour DukkahCookies-and-Cream Icebox CakeRaspberry-Nectarine Pie with Lemon BasilSavory Zucchini, Shiso, & Black Quinoa MuffinsStone Fruit Breakfast Crisp with Yogurt & Bee PollenRatatouille TartletsSweet Corn & Cilantro ChowderEggplant Schnitzel PlateGrilled Vegetable Kebabs with Green Goddess SauceBlackberry-Lime CobblerSweet Flatbread with Grilled BerriesGoji Berry & Cacao Nib Granola BarsFig & Hazelnut ClafoutisBaked Squash Tempura with Hemp DipCreamy Harvest Tabbouleh SaladLoaded Sweet Potatoes with Chickpea Sour CreamQuinoa Falafel with Romesco SauceChewy Olive Oil Chocolate Chip Cookies with Pink Himalayan SaltA Late-Summer Birthday CakeFrench Toast with Grape CompoteCarrot Cake Breakfast CookiesChickpea Omelet with Shiitakes & MicrogreensChickpea Tzatziki DipBaked Buttermilk Onion RingsSavory Crepes with Beet PateSpaghetti Squash FrittersBeetballs with Rosemary White Bean CreamChai-Spice Swirl Breakfast BreadApple Crumb BarsButtermilk Chickpea Corn BreadHerbed Sweet Potato BiscuitsRoot Vegetable CrumbleMoroccan-Spiced Lentil & Pumpkin BurgersChili-Roasted Pumpkin with Chickpea-Miso GravySquash Doughnuts with Almond-Butter GlazeSpiced Scones with Crushed CranberriesCacao WafflesBaby Kale Caesar SaladCelery Root LatkesRoasted Kabocha Squash with Black Rice & Chickpea-Sesame DressingMatzo Ball SoupJammy Almond Thumbprint CookiesParsnip-Pear Bundt Cake

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!

Great varieties of recipes that open up a whole new world of cooking with chickpeas. I’ve just tried two of the recipes for waffles and crepes. I was very impressed at how great they taste and how easy to make them.