Description
You probably already love hummus, but—breaking news!—that’s not the only thing the humble chickpea (garbanzo bean) can do. When ground into a flour, a whole new world of chickpea possibility opens up.
It is more than just a flour. As a vegetable, chickpeas are nutritious. They have a high protein and fibre content and are known to help lower cholesterol. Chickpea flour is one of the most nutrient-packed gluten-free flours available. Half a cup of chickpea flour contains an impressive 11 grams of protein, 5 grams of fibre, and nutrients like folate, iron, magnesium, and zinc.
One of the constant struggles of gluten-free baking is texture. Without gluten, things don’t bind together well and cause issues with the finally gluten-free product. Chickpea flour 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. We love to add it to our gluten-free flour blends!
You can substitute chickpea flour at a 1:1 ratio for heavy flours like rye or buckwheat, for an extra hit of protein, for some subtle flavour, or to bind things together.
