Beans offer a great range of gluten free cooking possibilities.\u00a0 This article expands on part I of this subject. This article lists more types of beans and their unique characteristics.<\/p>\n
Cannellini beans originate from Argentina but have been widely adopted by Italian cuisine.\u00a0 They are creamy-white and are slightly larger and fatter than white haricot beans.\u00a0 They are also a bit more kidney-shaped.\u00a0 They have a fluffy texture and are often added to minestrone, which can be made gluten-free, and other Italian soups.\u00a0 They are also a key ingredient to tunna and bean salad (tonno e fagioli).<\/p>\n
Also known as chana in India, or garbanzo beans, this is a versatile bean that is very useful in gluten-free cooking.\u00a0 Simple chana pancakes can be made of chickpea flour (gram), salt, making powder, water and a bit of oil. It is also a key ingredient of hummus, which can be used as a spread or dip.<\/p>\n
They are somewhat spherical in shape and have a creamy texture and nutty flavor.\u00a0 They are an important ingredient for Indian vegetarian cooking, which makes a good basis for gluten free vegetarian meals.<\/p>\n
If you want a smoother consistency to chickpea-based recipes, you can either remove the skin, which can be somewhat tough, or use a powerful blender such as a Vitamix to process them.\u00a0 If you remove the skin, do so after they have been cooked and cooled.\u00a0 This will remove valuable dietary fiber.<\/p>\n
Black beans are small, kidney-shaped shiny beans with a sweetish flavor.\u00a0 They are popular in African and Caribbean cooking and add a splash of colour to your cooking.<\/p>\n
Also known as Black-eyed beans or cow peas.\u00a0 They are small beans with a creamy colour and a black spot on the side.\u00a0 They are a staple in Creole and Cajun food and are also used in some Indian cooking.\u00a0 Add them to soups and salads.\u00a0 They are the bean to use for Hoppin’ John, a Southern US dish of rice, tomatoes, onions and black-eyed peas.<\/p>\n
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Beans offer a great range of gluten free cooking possibilities.\u00a0 This article expands on part I of this subject. This article lists more types of beans and their unique characteristics.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[256],"tags":[313,36,37,248,176],"_links":{"self":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/2953"}],"collection":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/comments?post=2953"}],"version-history":[{"count":1,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/2953\/revisions"}],"predecessor-version":[{"id":2957,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/posts\/2953\/revisions\/2957"}],"wp:attachment":[{"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/media?parent=2953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/categories?post=2953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allergy-details.com\/wp-json\/wp\/v2\/tags?post=2953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}