Chickpea Flour

Nutty, earthy and mildly bean-like.

This is a flour that builds the body of a dish, not merely a spice. It has no wheat gluten structure, so swapping it for wheat flour without adjusting a bread or cake recipe can produce very different results.

Pakora, fritters, flatbreads, batters, thickening and savory pancakes.

Use the quantity in a chickpea-flour recipe; it behaves differently from wheat flour.

Hydrate thoroughly and cook the mixture through; resting helps the flour absorb liquid before cooking.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Whisk 1/2 cup chickpea flour with about 1/2 cup water, 1 teaspoon oil and a pinch of cumin. Rest 15 minutes. Cook small, thin pancakes in a lightly oiled skillet until set and browned on both sides; serve with cooked vegetables.

Chickpea flour (ground garbanzo beans).

Check the physical package for the complete current ingredient and allergen statement. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

Choose an available size above to see the current price. The selected option identifies the size and package format offered.

Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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