Chickpea Flour

Description

Chickpea flour is a gluten-free flour made from ground chickpeas, also known as gram or garbanzo bean flour. It has an earthy, nutty flavor and is rich in protein and fiber, making it a popular ingredient in savory dishes like Indian pakoras, flatbreads, and fritters. It can also be used as a binder or thickener for sauces and as a substitute for other flours in various recipes. Characteristics and uses Flavor: Earthy, nutty, and slightly sweet. Color: Pale yellow. Texture: Finely milled powder. Gluten-free: Naturally contains no gluten. Nutrition: High in protein, fiber, and iron. Common uses: As a batter for frying vegetables (e.g., pakoras, bhajis). For making flatbreads (e.g., socca). As a thickener for soups and sauces. In baking, such as in pancakes and some breads. For making fritters like panelle and tortillitas de camarones. How to make it You can make your own chickpea flour by grinding dried chickpeas in a high-speed blender or food processor until a fine powder is formed. Sieve the powder to ensure there are no lumps. Store the flour in an airtight container. Other names Gram flour Garbanzo bean flour Besan Chana dhal flour (from split, skinned chickpeas)

Nutrition

Vitamins & minerals

Борошно з нуту містить вітаміни групи B (особливо фолієву кислоту - B9), вітамін E, та деяку кількість вітаміну K. Також містить мінерали, такі як магній, залізо, фосфор, калій, цинк та марганець.