Flour, Gluten-Free Ingredient | Vegan Vegetarian Gluten Free High Fiber

Garbanzo Flour

Cicer arietinum (ground chickpeas) Allergen-Free
Garbanzo Flour

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine Indian (Besan), Middle Eastern, Mediterranean
  • Seasonality Year-Round
  • Source Chickpeas (Cicer arietinum)

The Forktionary Angle

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Definition

A gluten-free flour made from ground dried chickpeas (garbanzo beans), known for its earthy, slightly nutty flavor and binding properties in baking and frying.

Sensory Profile

TasteEarthy, Nutty, Slightly Bitter (raw), Sweet (cooked)
TextureFine powder, Dense (cooked)
AromaLeguminous, Earthy
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g (1/4 cup)
Calories370 kcal
Total Fat6 g
Saturated Fat0.75 g
Trans Fat0 g
Cholesterol0 mg
Protein21 g
Total Carbohydrate57.5 g
Dietary Fiber11 g
Total Sugars11 g
Calcium60 mg
Iron4.5 mg
Potassium750 mg

Chef’s Secret

Roasting garbanzo flour lightly in a dry pan before using it for curries or batters enhances its nutty flavor and removes any raw, bitter undertones.

Substitutions

Best Match

Chickpea Flour (Besan)

1:1

Identical product, just a different name. Perfect substitute.

Lentil Flour

1:1

Similar earthy flavor and protein content, also gluten-free, good for savory dishes.

Sorghum Flour

1:1

Gluten-free, mild flavor, good for baking, but less binding than garbanzo.

All-Purpose Flour (Wheat)

1:1

Contains gluten, different flavor profile, not suitable for gluten-free diets. Use only if gluten is not a concern.

Buying Guide

Store in an airtight container in a cool, dark place or refrigerator to prevent rancidity.

Flavor Pairings

Indian Curries Fritters (Pakoras) Flatbreads (Socca) Vegan Eggs Binders in Burgers