The popularity of gluten-free flour for baking and gluten-free foods continues to rise. What is chickpea flour? Simply said, it’s a result of grinding garbanzo beans, which ends as flour that appeals to those who eat gluten-free as well as those who avoid grains.
A 2017 poll found that at least one in five Americans include gluten-free foods in their diet. That segment of the population is roughly 1% of Americans with Celiac disease or another medical reason to avoid gluten. On the other hand, the gluten-free approach to eating grows in popularity among health-oriented people.
The growth in the grain-free and gluten-free style of eating has created a massive demand for prepared and processed foods with ingredients that fit the bill. You don’t have to go to the health food store to find them. Corn pasta, rice bread and hundreds of other new products are now available in the average grocery store.
If you are considering chickpea flour as a possibility in your wheat-free kitchen, here is how it stacks up nutritionally to other grain and gluten free flours on the market. The first thing to know is that you may encounter a variety of different names, depending on where you live.
The term gram flour refers to the ground pulse from the specific variety of chickpeas known as Bengal gram. Gram flour is a very staple in the cuisine some Asian countries including Sri Lanka, Pakistan, Nepal, Burma, Bangladesh, and India. Flour from other varieties of chickpeas is also favorite on other continents.
Several other names for chickpea are commonly used in traditional cuisine, and they include:
• Besan flour
• Besan powder
• Garbanzo flour
• Garbanzo bean flour [Read more…] about How To Make Chickpea Flour – The Coolinar’s Guide