The Bean Scene

• To use garbanzo bean flour as a thickener for your pie filling, add about 1 1/2 tablespoons of flour for every tablespoon of wheat flour called for in your recipe. If substituting for cornstarch as a thickener, double the amount of bean flour and add an additional 1/2 tablespoon for every tablespoon of thickener used. Like regular wheat flour, garbanzo bean flour works best as a thickener when blended with a bit of butter or fat, and cooking it helps to neutralize the taste.

Making the Filling

• Unlike cornstarch, bean flour doesn’t have to be mixed with water first before you use it as a thickener for a cooked filling. Sprinkle your garbanzo flour right into the pot over your butter and fruit, and keep stirring to avoid unsightly lumps. Unlike many gluten-free thickeners, bean flour doesn’t break down when heated, but if your filling seems dry, add a tablespoon or two of liquid, depending on juiciness of your fruit. Alternatively, sprinkle the bean flour directly over your fresh or frozen fruit, add with your other pie ingredients in a bowl and stir to coat before putting the filling in the pie plate. The flour will dissolve in the hot juices as the pie bakes.

Complementing the Cream

• Because bean flour has a different flavor than wheat flour, you can choose to either complement or cover the taste. For sweet fruit fillings, substitute your white sugar for a more robust sweetener such as rapadura, sucanat or even brown sugar -- colored with molasses -- to mask the sometimes bitter taste of bean flour. Bump spices such as cinnamon and nutmeg up a notch or two, and consider recipes that call for a bit of dairy -- such as sour cream or heavy cream -- to complement the natural creaminess of bean flour.

A Sampling of Savory Pies

• High in protein, fiber and iron, garbanzo bean flour is a natural fit for savory pies served as a main course or hearty appetizer. Start with a sauté of onions, celery and carrots using butter as your base; sprinkle in the garbanzo bean flour just as you would regular flour and make a roux. Continue to stir as you slowly add water, broth or milk until you achieve the desired consistency. Garbanzo bean flour thickens fairly quickly and evenly, making a nice, grainy paste that complements a variety of vegetables. Try curry, cumin and turmeric seasonings to balance the subtle taste of chickpeas in the flour.