This started as many recipes do, with good intentions…until I reached for the wrong flour.  Is there an incorrect one? I guess. If you’re making traditional chocolate chip cookies, for example, and you use chickpea flour, maybe the results aren’t what you wanted.  But for this gallette, the garbanzo bean flour wound up in my hand and then wound up in the bowl.  So be it.  I’ve been on a clumsy kick of late – think sheared Achilles and calcaneus and finger surgery after I slammed the door on myself.  Codename: Graceful! So now that I have some use of my right hand, I’m not going to redo what was clearly meant to be. If you haven’t tried chickpea/garbanzo bean flour before, note that it’s high in protein and makes things crispy.  Which is good in a crust and less good on a finger.