Garbanzo Bean (Chickpea) Flour

— Kosher, Raw, Vegan

— Rich in Copper and Manganese

— Source of Dietary Fiber, Folate, Iron, and Zinc

Garbanzo Bean Flour is currently one of the most trending ingredients in culinary. It is no surprise because this flour has numerous applications and super-impressive health benefits. Moreover, it is a great addition and a replacement for all-purpose flour.

The production of Garbanzo Bean Flour consists of 3 steps. Firstly, garbanzo beans are cleaned in water to remove all debris; then, they are thoroughly dried at 100°C (212°F). After, they are ground in roller mills to a fine powder consistency.

Using Garbanzo Bean Flour brings significant nutrition to your ration. Compared to regular white flour, it includes remarkably more fiber and protein. Moreover, it is rich in vitamins and minerals. One cup of chickpea flour packs Folate (101% of daily intake), Iron (25%), Phosphorus (29%), Magnesium (38%), Thiamine (30%), Copper (42%), and Manganese (74%). This list of nutrients is crucial for immune system support, nerve function, and strong bones, teeth, and muscles. Please note that Chickpea Flour is not keto-friendly since it is very high in net carbs.

Garbanzo Bean Flour has a rather bland, somewhat nutty, faintly “beany” flavor, which goes well in sweet and savory recipes. It can be used for making batter-based products, such as cakes, pancakes, and waffles. Moreover, you can combine it with other flours to make cookies, muffins, cakes, pancakes, and baked goodies. Additionally, consider its application a thickener for stews, soups, and sauces.

The best replacement for raw Chickpea Flour is Gram flour. It is similar in flavor and texture; however, it is made of ground-up split garbanzo beans, not whole ones. Other substitutes are Oat, Almond, and Quinoa flour. If you want to use Chickpea Flour instead of regular White Flour, take them in proportions of ¾: 1.

Chickpea flour should be stored in an airtight container in a cool, dry place. Give thought to shopping Garbanzo Bean Flour bulk bags since they are more budget-friendly. The flour will last up to 1.5 years if stored in the fridge.