What Is Chickpea Flour? Everything You Need to Know About Buying, Making, and Using this Gluten-Free Wonder

Finely ground, flavorful, and extremely versatile, chickpea flour is a gluten-free flour that should be in every kitchen. Read on for everything you need to know about the pale golden powder, from the different names it goes by, what to look for when shopping, best ways to store it, and delicious ways to use it.

Chickpea flour is just what it sounds like: a flour made by grinding dried chickpeas into a fine, pale golden powder. It is naturally high in protein and fiber—just like chickpeas.

Yes. Because chickpea flour is made from legumes, not wheat, it is gluten-free.

Besan flour, gram flour, and garbanzo bean flour are all chickpea flours; they’re just made from different varieties of chickpeas. Chickpea flour or garbanzo bean flour is milled using whole white chickpeas (garbanzo beans). Besan or gram flour is made by grinding split brown chickpeas (chana dal) into a fine powder. All types have similar tastes and textures. They can be used interchangeably in most recipes, though besan/gram flour is more finely ground.

Some cooks prefer to toast the flour before using it to enhance its nutty flavor. Toasting chickpea flour is easy; simply spread the desired amount in the bottom of a skillet, then heat over medium heat 10 to 12 minutes, stirring regularly. Once all the flour has turned a pale brown, transfer it to a bowl to prevent burning, then allow it to cool completely before using.

To grind your own chickpea flour, you’ll need a high-speed blender like a Vitamix. Place 1 to 3 cups dried chickpeas in the high-speed blender, then start blending on low speed. (This is going to make a lot of noise, but don’t worry!) Gradually increase the speed to high as the chickpeas begin to break down, then blend 45 seconds to 1 minute or until all the chickpeas have been pulverized into a powder. Store in an airtight container with other flours. Note: Home-ground chickpea flour resembles cornmeal and has a coarser texture than store-bought.

When buying chickpea, garbanzo bean, besan, or gram flour, check the “best before” date for freshness. Some stores with low turnover may have packets that have been sitting on the shelf for months, with short sell-by dates.

Store the flour in an airtight container for up to six months at room temperature and up to two years in the refrigerator or freezer.

Chickpea flour is used throughout the Mediterranean, the Middle East, South Asia, and Africa to make sweet and savory flatbreads, thicken soups and stews, and add richness to dumplings and cakes. It is the main ingredient in shiro wat, a hearty, spicy Ethiopian stew laced with tomatoes and onions. But chickpea flour’s tasty possibilities aren’t limited to traditional recipes. Here are a few other ways to use it.

Add it to gluten-free flour blends and include it in recipes like our Vegan Cheesy Crackers to give them nutty, buttery flavor. Try using it to replace up to one-quarter of the flour in a baked good recipe.

You can use a chickpea flour batter to make a Chickpea Omelet or a veggie-laden scramble to top Breakfast Tostadas.

Chickpea flour’s high protein content gives pizza crusts a crispy outside and a tender, chewy inside. Try it in our Chickpea Flour Pizza Crust.

Chickpea flour’s binding power makes it an excellent gluten-free alternative for holding together oven-fried cakes, croquettes, and fritters, including our Zucchini Fritters.

Substitute equal amounts of chickpea flour for the flour, cornstarch, or arrowroot powder called for to thicken sauces and gravies.

With its binding properties, chickpea flour is a boon to the plant-based chef looking to whip up all manner of eggy-without-the-egg creations. Here are a few more favorite Forks Over Knives recipes that feature the gluten-free flour.