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Chickpea flour adds flavor and texture not only to Indian breads but to everyday recipes like savory crepes, cupcakes and cookies. Find how to make Chickpea Flour here.

How to Make Chickpea Flour

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Hi Bold Bakers!

Welcome to the third installment of my Bold Baking Boot Camp. This week we are making our own Gluten Free Flours including Almond Flour, Oat Flour and Chickpea FlourLast week, I shared a Sugar Substitutes Chart and the week before I shared my Weight Conversion Chart

You don’t have to eat gluten free to use nut and oat flours in baking. They are a very common ingredient in today’s world. They give great texture and flavor to your cakes, cookies and recipes in general. I’m going to show you how to make 3 of the most popular gluten free flours with ease and tell you how you can substitute them.

It’s great to know how to make your own ingredients just like this flour. Whether certain ingredients are available in your county or you find you are just plain out of an ingredient, remember you can actually make a lot of them yourself. In my Bold Baking Basics series you can find out how to make many ingredients like cake flourbrown sugarself raising flour and much much more. I hope you check it out and find it really helpful in your day to day baking.

Important Note: All of the flours I’m going to show you can replace regular white flour in recipes like cakes, cookies, crepes, cupcakes etc. However because of their different texture and density you generally don’t substitute a gluten free flour for the same amount of a nut flour, 1:1. Gluten free flours aren’t generally as fine as regular white flours so they will absorb liquids differently and that’s why you will use less flour to counter that.

How to Substitute Chickpea Flour:

You can substitute 1 cup of regular white flour for 3/4 cup Chickpea flour.

Chickpea flour adds flavor and texture not only to Indian breads but to everyday recipes like savory crepes, cupcakes and cookies. Find how to make Chickpea Flour here.

Make more Gluten Free Flours including Oat Flour and Almond Flour.

Baking Conversion Chart, Weight Conversion Chart for Baking, Weight Conversion Chart, Gemma Stafford, Bigger Bolder Baking, Bold Baking Basics, Bold Baking Bootcamp, Baking 101, Baking Basics

3.5 from 4 votes
Chickpea flour adds flavor and texture not only to Indian breads but to everyday recipes like savory crepes, cupcakes and cookies. Find how to make Chickpea Flour here.
Chick Pea Flour
Prep Time
5 mins
Total Time
5 mins
 
Author: Gemma Stafford
Ingredients
  • Chickpeas , raw and dried
Instructions
  1. Using a high powered blender blend the chickpeas (garbanzo beans) for roughly 2 minutes until fine and the consistency of flour.
  2. Sieve the chickpea flour to remove any lumps.
  3. Store in a labeled airtight container for 8 weeks or even in the fridge.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

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21 Comments

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  1. Barbara St Jean on August 13, 2018 at 2:43 pm

    Thank you for your informative techniques and recipes. Chickpea flour 3/4 cup = 1 cup white flour, does this same substitutions apply for almond and oat flour?

    • Gemma Stafford on August 14, 2018 at 3:11 am

      Hi Barbara,
      It is more complex than that. Different non wheat flours, including nut flours, coconut flour, rice flour, oat flour etc have different characteristics.
      This makes it difficult to describe how to use them, without knowing the recipe, they absorb liquids differently, have different oil levels, and will hold together in different ways. I am sorry, I cannot give you a straight answer.
      All purpose gluten free flours in your store, by good manufacturers, will have a combination of flours to make them work for recipes.
      I may not be answering the question for you Barbara, but it is not that easy,
      Gemma 🙂

  2. Mick Beaver on January 11, 2018 at 11:01 am

    Hi Gemma, thanks for the really great video! Quick question about the chickpeas: Do you do anything to clean the beans before you blend? I’m so used to rinsing beans before cooking them that I wasn’t sure.

    • Gemma Stafford on January 11, 2018 at 7:31 pm

      Hi Mick,

      That is a good question. I have never seen anyone cleaning the bean before hand. I don’t think you need to when you are grinds and not boiling.

      Hope this helps,
      Gemma.

  3. Victoria on January 5, 2018 at 4:51 pm

    I have always heard that any raw legume is toxic and can be dangerous. When I google it, I get answers on both sides of the fence so I’m unsure what the “official” answer is. I would be hesitant to use raw chickpea flour until I knew it was okay…

    • Gemma Stafford on January 6, 2018 at 5:11 am

      Hi Victoria,
      Really the first and most important thing to remember is that you must never eat any food you are worried about.
      As far as I understand the chick pea is a pea, not a bean, and beans seem to be the issue in relation to food poisoning, though the information is not that easy to pick up. I have looked at a few academic articles and found no suggestion the chick pea flour is dangerous, and in fact it is used in many foods. I think once it is cooked it will be good, I am not sure that it would be a good idea to any raw flour really.
      I hope this is of help to you,
      Gemma 🙂

      • Victoria on January 6, 2018 at 8:17 am

        Yes, thank you. I didn’t realize the chickpea wasn’t considered a bean. I currently use commercial chickpea flour which, from my understanding, is made from roasted chickpeas—not raw. I wouldn’t consume the flour raw; I would use it in gluten-free baking and tortillas (which are cooked 1 minute on each side).

        I guess my original hesitation stemmed from my assumption that chickpeas are legumes and also because of the fact that I normally soak all legumes up to 12 hours or more (sometimes to the point of sprouting), with lots of rinsing before cooking; not for shorter cooking time or digestion reasons (although those are bonuses), but to release the harmful anti-nutrients like phytic acid.

        But I LOVE the idea of making my own chickpea flour instead of buying commercial so I’m going to give a try! Thank you for your clarification and instruction.

        • Gemma Stafford on January 7, 2018 at 4:37 am

          Hi Victoria,
          You did raise a really important issue here, many people would not know that there can be an issue with beans, and it is important to have your suggestions too. A great food, but needs to be handled carefully,
          Gemma 🙂

  4. Michelle Davies on December 27, 2017 at 9:40 pm

    Thank you so much, I have a Thermomix and the grinding took seconds. Made perfect onion Bhajis 💕

    • Gemma Stafford on December 28, 2017 at 2:22 am

      Hi Michelle,
      What a great appliance that is, lucky girl!
      Thank you for letting us know, it will be a help to other Bold Bakers,
      Gemma 🙂

  5. Roger on November 11, 2017 at 5:31 pm

    I read somewhere that before making chickpea flour, the chickpeas should be soaked overnight and then dehydrated on low heat (65Deg C) for 4-6 hours to reduce the lectins in chickpeas. I would be interested to know if there are pros and cons to soaking/dehydrating and not soaking/dehydrating.

    • Gemma Stafford on November 12, 2017 at 3:00 am

      Hi Roger,
      In the interest of keeping things simple I would not be soaking and dehydrating! I think where this is a tradition, in India and other places, the beans are sprouted before drying and grinding. However this is probably too much trouble for us here, when what we are looking for is a gluten free alternative. Gram flour is just this, and so this simple way to do it suits my purpose.
      I would be interested to hear from other Bold Bakers, particularly from places where this is a tradition, the hows and whys of it. I believe the nutrition is changed/boosted by sprouting. great question, thank you for bringing it.
      Gemma 🙂

  6. Jennifer Blackburn on September 9, 2017 at 7:10 am

    Several times I have googled something and found the information that I was looking for on your blog! Now hopefully I will get your recipes and info via email as you post…I am the kitchen manager at Arrowmont School of Arts and Crafts and always looking for new and improved…Also healthier, GF and V. Thanks so much for sharing your experience and knowledge!
    Jenn

    • Gemma Stafford on September 13, 2017 at 5:58 pm

      I love to hear that Jenn because that is my goal for my website. I want to be a one stop shop :).

      Let me know if you every have a particular question or request and I’ll get back to you.

      Have you seen my charts for egg substitute and making your own g.f flour and dairy free milk? That might be good for your students.

      Best,
      Gemma.

  7. Tina sweeney on August 23, 2017 at 1:35 pm

    For homemade chickpea flour, do you drain and dry canned chickpeas?

    • Gemma Stafford on August 24, 2017 at 1:58 am

      Hi Tina,
      NO! You can buy chick peas in a dried form in many places now, depending on where you live.
      With an Irish name you may be in Ireland, or England, and these are available in almost all of the supermarket stores, in the ‘Health Food’ area.
      Ethnic stores are a great place too, for all sorts of pulses and spices, and great value too! I hope this helps. Make hummus with your canned ones, or spice them and microwave them, the recipe is here,
      Gemma 🙂

  8. Audrea on March 11, 2017 at 7:37 pm

    Hi, thanks for this recipe for chickpea flour. Can I use canned chickpeas instead of dried?

    Audrea

    • Gemma Stafford on March 12, 2017 at 3:40 am

      Hi Audrea,
      NO! this is a delicious thing, hummus, with added flavors, but it will not make a flour. the chick peas need to be dried!
      Gemma 🙂

      • Audrea on March 12, 2017 at 5:49 am

        Ok, thanks for the heads up Gemma. I look forward to trying this in the next few days.
        Audrea

  9. Susan on February 10, 2017 at 9:17 am

    I’m nervous about the “high powered blender” part. I have a powerful ninja. Can it handle dry garbanzo beans?

    • Gemma Stafford on February 13, 2017 at 11:46 am

      Hi Susan,
      I really do not know! The best thing to do is to try it with small amounts, I would not overload it, this will tell you, it is a good blender and it should be perfect,
      Gemma 🙂

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