8 Favorite Recipes Using Chickpea Flour (+ a giveaway) — dolly and oatmeal (2024)

FAQs

What is chickpea flour best used for? ›

But chickpea flour, Love explains, "is a naturally dense flour, and because of that denseness, and its innate binding tendencies, it lends baked goods a sturdy yet tender texture when mixed with other gluten-free flours. So, for quick breads, muffins, and cakes, it holds up extremely well."

Researchers noted that because chickpea flour maintains the structure of its dietary fiber, creating a form of resistant starch, it takes longer to digest compared to wheat flour. This is similar to other types of “alternative flours” made from non-wheat sources, such as cassava, black beans, peas, and lentils.

Dry roasting the chickpea flour before use will get rid of the bitter taste and bring out more of its nutty flavor as well as a hint of natural sweetness.

Gram flour, also called besan, garbanzo flour, or chickpea flour, is made from ground chickpeas, which are naturally gluten-free. Chickpeas also have many names, including garbanzo beans, garbanzo, gram, Bengal gram, Egyptian pea, cici beans, chi chi beans and cece beans.

Chickpea flour is also a terrific anti-inflammatory food, as consuming beans has been shown to have anti-inflammatory abilities and protective benefits against cancer — in particular cancer within the digestive tract, including colon, stomach and kidney cancer.

Chickpea flour is full of healthy nutrients. It's a great alternative to refined wheat flour, as it's lower in carbs and calories yet richer in protein and fiber. Research suggests that it may have antioxidant potential and could decrease levels of the harmful compound acrylamide in processed foods.

Some people are allergic to legumes, including chickpeas. Eating chickpeas if you have an intolerance may cause nausea, vomiting, abdominal pain, and itching of the skin. It is best to seek a doctor's advice before eating chickpeas because allergic reactions can be intense and sometimes even life-threatening.

By improving feelings of fullness, the study authors say that switching to a cellular chickpea blend in commercial bread recipes could help people stop overeating. As the flour doesn't cause as high a spike in blood sugar levels as normal white flour, it could also reduce the risk of obesity and type 2 diabetes.

Like other types of flours, chickpea flour and besan should be stored in a sealed container to keep out moisture in a cool place. It stays fresh for upto 6 months, and longer if refrigerated.

Why is my chickpea flour bitter? ›

Chickpea flour — also known as besan, Channa dal or gram flour — is made from ground raw or roasted chickpeas. Roasted varieties has more flavor, while the raw variety is bitter.

The longevity of chickpea flour is influenced by the conditions under which it is stored. When kept in a cool, dry place, it can remain usable for up to six to eight months. However, for those looking to extend its usability, refrigeration or freezing can effectively prolong its freshness.

You can usually substitute half the amount of plain flour in a recipe for chickpea flour. But, be warned, it can suck up a lot of moisture, so it may not be right for every recipe – especially if you're making a cake or bread.

When raw or roasted Chana Dal is ground to a flour, it is called Besan or Gram flour. 'Chickpea flour', though a misnomer, is the accepted English name for Besan.

Gram flour or besan is a pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/kaala chana, a chickpea.

Chickpea flour is more versatile than you might think. It can be used, in part, in decadent baked goods like banana bread and cupcakes, or in classic breakfast dishes such as pancakes and crepes. It's also the perfect substitute for white flour in savory staples like meatballs, pizza dough, and dumplings.

Chickpea flour has a strong earthy flavor and a pleasant nuttiness that deepens when cooked. When raw, however, it has a sharp, bitterness that easily overpowers its more nuanced undertones.

Chickpea Flour is made from ground, dried chickpeas and is naturally gluten-free and protein packed, and it is regarded as a healthy choice for everything from baking to frying. Unlike all-purpose flour, chickpea flour is high in protein, fibre and micronutrients, while being low in carbohydrates and calories.

It's made from dried chickpeas that are ground into a flour. It pretty much tastes like you might expect: It's nutty and a touch buttery, like whole chickpeas themselves. The ingredient is common in Indian cuisine, where it's often used to make an array of sweets and fried snacks, such as ladoo, chakli, and sev.