This cake is to die for, especially if you enjoy chocolate and sweetened whipped cream. But you ask, “Pea flour recipes?” Yes. Peas are part of the legume family, and when ground into a flour may be used in larger quantities than other bean flours, as they are not as strong or bitter and the pea flavor is more easily hidden among other flours. Green pea flour is wonderful to bake with, as it is very high in protein, 4 grams of protein in every 1-1/2 tablespoons. No need to run out and purchase green pea flour. If you own a coffee grinder, just purchase a bag of green split peas at your local grocer and grind them up into a fine powder. If it appears to be gritty, don’t worry. They will break down in the cooking process.
You won’t find many pea flour recipes, just yet, but it is popping up as an ingredient in protein bars and powders for its high protein value. Just note that it is a legume, and if you cannot tolerate beans, you won’t tolerate green peas either, more so when they are uncooked.
Though I used superfine rice flours and sorghum flour for this cake, you may use your favorite gluten free all-purpose flour. Just be careful to use one without any gums included or minus them from this recipe. I’ve used extra gums in this recipe to increase the moisture.
Now that you have the basic recipe, you may create your own pea flour recipes. Be creative and have fun.
Green cake is perfect for St. Patrick’s Day!
A gluten free cake using dried ground green peas. Perfect for St. Patrick's Day! - or when you desire a healthier choice of flour.
Ingredients:
Instructions:
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Hi, Carla!
I love searching for gluten-free recipes and I think the idea of green pea flour is fascinating. Your "Green Pea Cake" looks delicious! But because I'm allergic to rice, could I substitute the rice flour in this recipe for buckwheat or sorghum flour, or a combination of the two? Thanks in advance! :)
Hi Samantha,
I suggest using sorghum flour with a very slightly higher ration of starch (potato or corn). It will turn out darker in color due to the tan sorghum flour and a little different in texture due to the higher fiber.
Enjoy!
Carla
Thanks! What ratio of potato starch to sorghum flour would you recommend?
thank you! i have been experimenting with green pea flour and my bread tastes good but becomes too dry. I didn't think of adding gums! I will keep playing :)
Shelley,
Adding gums will provide a chew and hold the ingredients together more. However, a dry bread will need more liquid. You'll know when you've added too much, as the bread will begin to concave on the sides and possibly the bottom upon cooling.
Good luck with the experimenting!
Carla