Traditionally the peas would be ground three times using water powered stone mills. The color of the flour is brown yellow due to the caramelization achieved during roasting while the texture ranges from fine to gritty.
I would oven roast the peas on a cookie sheet. Allow to fully dry and grind in a grinder or food processor to the grit you want. If you want more of a meal- like cornmeal or polenta, you would want a larger grit. If you wanted more of a flour- you would grind it until it was fine.
I sometimes make a flour from whole oats or quinoa just by milling the grains in my Vita Mix.
Answers
November 2, 2010
Traditionally the peas would be ground three times using water powered stone mills. The color of the flour is brown yellow due to the caramelization achieved during roasting while the texture ranges from fine to gritty.
I would oven roast the peas on a cookie sheet. Allow to fully dry and grind in a grinder or food processor to the grit you want. If you want more of a meal- like cornmeal or polenta, you would want a larger grit. If you wanted more of a flour- you would grind it until it was fine.
I sometimes make a flour from whole oats or quinoa just by milling the grains in my Vita Mix.