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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 how to make Chickpea Flour. Last 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 flour, brown sugar, self 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.
Make more Gluten Free Flours including Oat Flour and Almond Flour.
Try These Recipes!
Watch The Recipe Video!
How to Make Chickpea Flour
Ingredients
- Chickpeas , raw and dried
Instructions
- Using a high powered blender blend the chickpeas (garbanzo beans) for roughly 2 minutes until fine and the consistency of flour.
- Sieve the chickpea flour to remove any lumps.
- Store in a labeled airtight container for 8 weeks or even in the fridge.
I do not understand why some people are talking about consuming raw beans in the comments… who said anything about eating the chickpea flour raw?? She is simply showing how to make into a flour… who eats raw flour? Of course you would COOK the flour into whatever recipe you want. People are strange and find the strangest things to comment on. Okay. I’m done. Be blessed lovely people❤
In my country, Bangladesh (Indian subcontinent) we used to eat raw (just soaked) chickpeas salad.
No problem shown at all.
Though chickpea is legume and its a member of bean family but its not toxic at all.
And not-boiled chickpea powder is also safe to eat.
Dear Gemma,
I have heard that grams and beans are sprayed with boric powder (for store shelf life) ; hence we need to wash them thoroughly before soaking for cooking.
So how can we grind them directly.
Wouldn’t it mean we are eating that along with the chickpeas too?
Please shed some light on this matter and if possible, a solution as well.
Thanks and regards,
Shahin.
Actually the end product from this is flour that is cooked into seitan or baked goods, do the chickpeas are cooked before consumed. I don’t think one would eat the flour without cooking it. I do roast and cool mine before grinding, placing in a canning, placing a dated label on the lid, and storing in the fridge (up to 2 months). Great instructional post, Gemma.
Can you dry canned chickpeas to grind into flour?
Eating raw beans may kill you, as raw beans “contain a compound called lectin. Lectins are glycoproteins that are present in a wide variety of commonly-consumed plant foods. Some are not harmful, but the lectins found in undercooked and raw beans are toxic.” From the CDC.
Hi Gemma,
I’ve been following your great recipes from YT,
as regards preparing the chickpea flour my packet
says ROASTED CHICKPEAS will I be able to grind them
and turn the packet into flower? My food processor is a Russell Hobbs.
Thanks always for everything. Lis xxx
the excess chick pea meal can be cooked with water and turned into humus – or put into soups, with todays prices I throw nothing away.
HI Gemma! 2 of my 3 teenagers have to eat chickpeas or chickpea flour in something a few times a week for a food allergy program they are doing (to be desensitsed to peanuts and other things). So as part of the process they have to eat foods that share common proteins with their offending allergen. So, I was so excited to find your website! Can you tell me some good recipes to use chickpea flour in? Most that I find are for people that love chickpeas and or eating a very vegetarian diet. However my kids don’t like them… Read more »
adding to my cooking a very healthy flour for fritatas and for makung gravies thicker. very fond of your unternet sute. home.