Chickpea flour is a tremendous ingredient that is so useful in so many situations – but if you’ve run out or can’t get hold of any, what are the best chickpea flour substitutes?
In this guide, we’ll take a look at why chickpea flour is an increasingly popular ingredient, discover the various types of substitutes for chickpea flour and get an insight into which ones are the best to use in different situations.
What is chickpea flour?
Often used in vegan, vegetarian and gluten-free cooking and baking, chickpea flour is made from stone ground chickpeas (or garbanzo beans). A naturally gluten-free ingredient, chickpea flour – also, known as garbanzo bean flour (garbanzo being Spanish for chickpea) – has long been a staple ingredient in cuisines around the world, including in India, Mexico, Morocco, Egypt, Nepal, Pakistan, Italy and France.
Aside from chickpea flour and garbanzo flour, it is also referred to as besan flour or gram flour.
Lower in carbs and calories than regular wheat flour, yet higher in protein and fiber, chickpea flour is an extremely healthy, anti-inflammatory ingredient. In short, it’s fantastic!
However, it’s not always the easiest product to find, which makes finding a suitable chickpea substitute all the more important.
What is chickpea flour used for?
Chickpea flour is excellent as a binding ingredient. Think of recipes like samosas, falafels, flatbreads, pakoras, pizzas, pancakes and veggie burgers.
It’s also a great ingredient for thickening soups, sauces, stews and curries.