Chickpea flour is a finely meshed, light yellow powder made from grounded chickpeas, either cooked or dry. Also known as garbanzo flour, gram flour and besan, chickpea flour is widely used as an ingredient in Middle-Eastern, Asian and European cuisine. It has a long shelf life due to the low-moisture and low-fat content.
- Chickpea flour is relatively high in both protein and complex carbohydrates. It is also rich in B vitamins, calcium, iron, phosphorous and magnesium.
As a gluten-free product, it is especially favored by those with food allergies and special dietary needs.
- In the baking industry chickpea flour is used for chips, pita and gluten free bread.
• Chickpea flour is usually mixed with water, olive oil, yogurt or milk to make a paste that can be any consistency depending on the desired use. When mixed with water it can be used as a coating for fried products and for the elaboration of gluten-free bakery products. Due to its special flavor, chickpea flour is best suited to savory foods.
- Several Hindi and Middle-Eastern recipes include this flour to elaborate sweet or salty snacks.
Moisture 8.0% Max.
Granulometry (Mesh size) 1.0% Max. (Mesh#16)
Shelf life 6 months
Storage conditions 10°C to 35°C
Packing 50 Pounds / 25 Kg / Bag