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4.36 from 110 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.
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How to Make Chickpea Flour
Prep Time
5 mins
Total Time
5 mins
 

My chickpea flour is an easy, naturally gluten-free flour packed with protein and fiber that adds great flavor and texture to baked goods.

Course: Ingredient
Cuisine: American
Servings: 3 cups
Author: Gemma Stafford
Ingredients
  • 3 cups (7 oz/196 g) chickpeas , raw and dried
Instructions

  1. Using a high powered blender (like a nutri-bullet, Vitamix or Ninja), blend the chickpeas 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 in the fridge for up to 4 months.

Watch the Recipe Video!

Recipe Notes
  • Use a High-Powered Blender: For the smoothest flour, a Vitamix, Ninja, or NutriBullet works best. A standard blender or food processor will work but may take longer.
  • Sift for Fineness: Sifting ensures there are no lumps, giving your baked goods a lighter texture.
  • Small Batches: Blend in small amounts if your blender struggles with a large batch—this avoids uneven grinding.
  • Cool Before Storing: Let the flour cool completely after blending if your blender warms it up. This prevents moisture buildup in storage.
  • Label and Date: Always mark your container so you know how long it’s been stored—freshness matters for flavor and texture.