Garbanzo (chickpea) Flour

  • 1 cup weight = 120 grams
  • High protein flour, traditionally used in Indian cooking, this flour has a rich sweet flavour when used in baked goods. It is often mixed with fava bean flour.
  • Chickpeas originated in the Middle East and have been cultivated for over five thousand years, eventually spreading from the Mediterranean to India and Ethiopia. They are a good source of protein, iron, copper, and zinc. Additionally, chickpeas contribute to a healthy heart because of significant levels of fibre, magnesium and folate. Folate helps prevent heart disease by lowering blood levels of an amino acid called homocysteine which becomes a risk factor for heart attack, stroke or peripheral vascular disease when present in higher levels.
  • Garbanzo (chickpea) flour works well with foods, such as breads, pizza and spice cakes. Try mixing with tapioca flour, cornstarch and sorghum flour for a hearty, nutritious blend that lends structure and texture to your baking.

Store in: the refrigerator or at room temperature
How to use: add up to 30 percent of a total flour blend. A small amount (¼ to ½ cup) added to pie crust or wraps makes these items more elastic and easier to roll out.
Watch out for: Chickpea flour has an aftertaste that some people find unpleasant. Offset the taste by using less than 30 percent in a flour blend (pairs well with sorghum) and replace the white sugar with brown sugar, maple syrup, molasses, chocolate or spices to cut the bitter taste of the beans. Bean flours are not well suited to delicately flavored goods, like sugar cookies and biscotti.
Substitution: try Garfava, Fava or Soy flour