What is Chickpea Flour?
gluten-free alternative, but it is also used in various medicinal forms, including as a paste for the skin. This flour is typically made from either raw or roasted chickpea, which will provide two different flours, one bitter and the other pleasantly flavored, respectively. Due to the high carbohydrate level, this flour represents an important element in many regions.flour is a type of flour made from ground chickpeas and is commonly known as gram flour or besan, depending on where in the world you happen to be. You often find this as a staple ingredient on the Indian , as well as other Asian nations. Not only is it beneficial as a
Serving Size : Nutrient Value Water [g] 10.28 Energy [kcal] 387 Energy [kJ] 1619 Protein [g] 22.39 Total lipid (fat) [g] 6.69 Ash [g] 2.82 Carbohydrate, by difference [g] 57.82 Fiber, total dietary [g] 10.8 Sugars, total including NLEA [g] 10.85 Calcium, Ca [mg] 45 Iron, Fe [mg] 4.86 Magnesium, Mg [mg] 166 Phosphorus, P [mg] 318 Potassium, K [mg] 846 Sodium, Na [mg] 64 Zinc, Zn [mg] 2.81 Copper, Cu [mg] 0.91 Manganese, Mn [mg] 1.6 Selenium, Se [µg] 8.3 Thiamin [mg] 0.49 Riboflavin [mg] 0.11 Niacin [mg] 1.76 Pantothenic acid [mg] 0.61 Vitamin B-6 [mg] 0.49 Folate, total [µg] 437 Folate, food [µg] 437 Folate, DFE [µg] 437 Vitamin A, RAE [µg] 2 Carotene, beta [µg] 25 Vitamin A, IU [IU] 41 Vitamin E (alpha-tocopherol) [mg] 0.83 Vitamin K (phylloquinone) [µg] 9.1 Fatty acids, total saturated [g] 0.69 14:0 [g] 0.01 16:0 [g] 0.56 18:0 [g] 0.09 Fatty acids, total monounsaturated [g] 1.5 16:1 [g] 0.01 18:1 [g] 1.49 Fatty acids, total polyunsaturated [g] 2.98 18:2 [g] 2.87 18:3 [g] 0.11 Phytosterols [mg] 39 Sources include : USDA
How to Make Chickpea Flour?
Making chickpea flour at home is certainly possible if you want to move away from wheat flour and other less nutritious options. You can replace almost any other type of flour with chickpea flour, and while the taste may be slightly different, it is a very effective binding agent.
Chickpea Flour Recipe
- 1 cup chickpeas
- Wash the chickpeas and dry them.
- Place the chickpeas in a food processor and ground them. Work in batches if you are making a larger quantity than specified.
- Process for 2-3 minutes or until all the large pieces are ground down.
- Sieve the powdered flour, separating the large pieces.
- Process the larger pieces in a coffee grinder to get a finer powder. Work in batches.
- Store in an airtight container until you are ready to use the flour.