Chickpea Flour - 16 oz

You may know it as garbanzo bean flour, gram flour, chickpea powder or cici bean flour, and it's a staple of Middle Eastern and Indian cooking and baking. Use it for falafel, hummus, socca, farinata, papadums and pakoras, or stir up a vegan scramble. It also thickens soups, sauces and gravies without any gluten.

For gluten-free baking, try it in crackers, pizza crusts and breads. It does especially well in cakes and quick breads with strong flavors like chocolate and pumpkin. Store it in a cool, dry place.

At Bob's Red Mill, it all started with Charlee feeding her family wholesome, natural foods and whole grains, and with Bob opening his first mill on traditional quartz millstones in 1974. Today we're an employee-owned company, and we believe in good food for all.

Ingredients: GARBANZO BEANS.

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Common Questions

What is a good gluten-free flour for savory dishes like falafel, socca and pakoras?
Our Chickpea Flour is one we suggest for falafel, hummus, socca, farinata, papadums and pakoras, and it's popular in Middle Eastern and Indian cooking. Mixed with water, chickpea flour makes a batter that sets firm when it is fried or baked, so it can hold fritters and flatbreads together without wheat. Plenty of our shoppers make homemade falafel from the recipe on the back of our bag. Others use it for zucchini fritters, pudla (a Pakistani chickpea crepe) and a meat-free Yorkshire pudding.

Is chickpea flour the same as gram flour or besan?
Yes, our Chickpea Flour is the kind of flour also sold as gram flour, garbanzo bean flour, chickpea powder and cici bean flour. It is a staple of Middle Eastern and Indian cooking and baking. Besan from Indian grocers is often ground from split desi chickpeas (chana dal), a smaller, darker variety, so it can differ slightly in flavor and texture. In most recipes the two can be used interchangeably. Ours is milled from garbanzo beans.

What can I use instead of eggs for a vegan scramble or frittata?
Chickpea flour is a popular egg-free base for vegan scrambles and frittatas, and our Bob's Red Mill Chickpea Flour is one we recommend for exactly that. Whisked with water and seasonings, chickpea flour batter thickens and sets in a hot pan into something close to the texture of cooked egg. Vegetarian and vegan shoppers tell us they use it as a protein-rich base for eggless frittatas and scrambles. Some add our Nutritional Yeast, a separate product of ours, to their vegan frittatas.

Is Bob's Red Mill Chickpea Flour gluten free?
Yes, our Chickpea Flour is tested and confirmed gluten free in our quality control laboratory. Chickpeas contain no gluten naturally, and it is a popular ingredient for gluten-free baking. Shoppers say its consistent, reliable quality makes learning gluten-free bread easier. It also works as a gluten-free thickener for soups, sauces and gravies.

How much regular flour can I replace with chickpea flour?
We suggest using our Chickpea Flour to replace up to 25% of the flour in your baking, which adds protein and fiber. For fully gluten-free baking, we like it in crackers, pizza crusts and breads. It also does well in cakes and quick breads with strong flavors like chocolate and pumpkin. Shoppers bake chocolate muffins, biscuits and banana bread with it.

What is Bob's Red Mill Chickpea Flour made from, and how is it milled?
Our Chickpea Flour has one ingredient: garbanzo beans. It is freshly milled and 100% stone ground from whole garbanzo beans, and it has a sweet, rich flavor. It is a good source of fiber and is certified kosher and non-GMO. Each bag holds 16 oz (1 lb). Stone milling is where our company began: Bob sourced traditional quartz millstones from a defunct mill in North Carolina and opened his first mill in 1974. Today Bob's Red Mill is employee-owned.

Can I use chickpea flour after its best-by date?
Many of our customers feel comfortable using our Chickpea Flour after the best-by date, and we ask you to use your own judgment. Discard it if it looks or smells bad or shows signs of spoilage such as mold or off flavors or odors. Keep it in a cool, dry place. Like other bean flours, it keeps best in an airtight container, and refrigerating or freezing it can extend its life.