Best Chickpea Flour Substitutes
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You’re in the right place if you’re looking for a chickpea flour substitute. Chickpea flour is a popular gluten-free option in many baking and cooking recipes. Here are the ten best substitutes, along with an easy recipe to make your own chickpea flour!
What is a Chickpea Flour?
Chickpea flour has been a staple in the Indian subcontinent and around the Mediterranean for centuries. Also known as besan or gram flour, it is made using the most common type of chickpea: desi chickpeas or ground-up garbanzo beans.
Chickpea flour is strong enough to bind ingredients when making veggie burgers, pakora, or my favorite, vegan falafel. It is gluten-free, high in fiber and protein, and has a neutral flavor. Despite its popularity, you might not be able to find or even want to purchase chickpea flour. In those instances, I have the ten best substitutes.
Why Substitute Chickpea Flour?
You might want to substitute chickpea flour for several reasons. It might not be easy to find, you might not like the flavor, or you could be allergic, to name a few. In those cases, I have ten of the best chickpea flour substitutes.
What are the Best Chickpea Flour Substitutes?
If you cannot find chickpea flour for the recipe you plan on making, get one of the following substitutes. Let’s find out more about these substitutes:
#1. All-Purpose Flour
Best for General Baking
It is a common and versatile flour that works in most recipes where chickpea flour is used, including baking, thickening sauces, and flatbreads. All-purpose flour has a lower protein and fiber content than chickpea flour.
#2. Oat Four (GF)
Best for Baking Cookies, Muffins, Bread
Oat flavor is a gluten-free option with a smooth texture and mild sweetness. It can also be made at home by placing old-fashioned rolled oats in a high-performance blender and blending them into fine dust.
#3. Whole Wheat Flour
Best for Breads and Muffins
Slightly denser and more nutritious than all-purpose flour, whole wheat flour can be a good substitute in most recipes. While whole wheat flour can be substituted at a 1:1, this flour is heavier, and I recommend a mix of 25% whole wheat and 75 all-purpose.
#4. Coconut Four (GF)
Best for Baked Goods
Another gluten-free option, coconut flour, is made from the meaty part of the coconut. It is highly absorbent and has a distinct flavor. It’s best used in recipes where its coconut flavor complements the dish.
#5. Almond Four (GF)
Best for Gluten-Free Baking
Almond flour is one of the best replacements for chickpea flour. It is rich in protein and loaded with nutrients. Almond flour has a slightly nutty flavor and is used in making macarons. You can make almond flour at home by grinding almonds in a high-performance blender.
#6. Rice Four (GF)
Best for Baking, Sauces, Noodles
Also popular with gluten-free baking, rice flour is light and can be used similarly to chickpea flour, especially in Asian cuisine.
#7. Quinoa Four (GF)
Best for Pancakes, Flatbreads
Quinoa flour is another gluten-free alternative. It is made with ground quinoa seeds and has a fine consistency. As a bonus, quinoa flour is highly nutritious.
#8. Corn Flour (GF)
Best for Cornbread, Tortillas, Breading
While chickpea flour has a different texture and flavor, corn flour or finely ground cornmeal can be used in some recipes, especially in breading and tortillas.
#9. Spelt Flour
Best for Bread, Pasta, Crackers.
Spelt flour is wheat flour made from the entire wheat grain. The result is a flour that performs similarly to all-purpose flour but has more flavor than whole wheat flour. In other words, it’s the best of both worlds. However, it is important to note that spelt four does have a nuttier flavor.
#10. Buckwheat Four (GF)
Pancakes, Noodles, Rustic Bread
Higher in protein and fiber makes it an attractive choice. However, this flour has a distinct, intense flavor and texture. Because this buckwheat is not an easy swap, and I only recommend making it if you are familiar with this flour. Before substituting, I recommend referring to this Buckwheat baking guide from King Arthur.
Chickpea Flour Substitutes Comparison Chart
Use this chart to determine the best flour substitute for your needs. This list is arranged alphabetically, in contrast to the list above, which is in order, starting with my most recommended substitute.
| Flour Name | Gluten-Free | Protein (g) | Ancient Grains | Best Uses |
|---|---|---|---|---|
| All-Purpose Flour | No | 10.3 | No | General baking, sauces, flatbreads |
| Almond Flour | Yes | 21.2 | No | Baking, cakes, cookies, bread |
| Buckwheat Flour | Yes | 13.3 | Yes | Pancakes, noodles, rustic bread |
| Coconut Flour | Yes | 18.3 | No | Sweet baked goods like cakes and muffins |
| Corn Flour | Yes | 3.6 | No | Cornbread, tortillas, fried foods breading |
| Oat Flour | Yes | 16.9 | No | Baking cookies, muffins, bread |
| Quinoa Flour | Yes | 14.1 | Yes | Baking, pancakes, flatbreads |
| Rice Flour | Yes | 5.9 | No | Baking, sauces, noodles |
| Spelt Flour | No | 14.6 | Yes | Bread, pasta, crackers |
| Whole Wheat Flour | No | 13.2 | No | Bread, muffins, dense baked goods |
Note: The protein content is based on average values per 100 grams of each flour type. These values can vary slightly depending on the brand and specific type of flour.
How to Make Chickpea Flour
Equipment
- 1 high-powered blender or food processor
- 1 sifter
- 1 air-tight storage container
Ingredients
- 2 cups dried chickpeas
Instructions
- Rinse and Dry: Rinse chickpeas under cold water. Spread out to dry completely. This can take up to 12 hours.
- Grind: Place dried chickpeas in a high-powered blender or food processor. Blend until you achieve a fine powder. This takes about 5-10 minutes.
- Sift: Sift the ground chickpeas to remove any larger pieces. This takes about 5 minutes.
- Store: Store the sifted flour in an airtight container. Store in a cool and dry place in an airtight container for up to six weeks.
Notes
- You can blend the flour again after sifting for a smoother texture.
- Chickpea flour can be used for gluten-free baking, such as pancakes and flatbreads, or as a thickening agent in soups and sauces.
- 2 cups of dried chickpeas, when ground into flour, will yield more than 2 cups because of the air incorporated during the grinding process.
I Like Chick Pea Flour it’s usually used a lot in Srilankan and Indian for Healthy Bread making . And in Israel it’s makes Falafels. I think the Egyptian and the Lebanese also use this Flour to make Falafel Cutlet Balls mixed with Onion Garlic Coriander and Parsley and Coriander Leaves ground to gether
Regards
Servatious Francis JANSZ