Top Menu

Chickpeas, or garbanzo beans, are a plant-based protein powerhouse! These gluten free goodies can be blended into a flour that adds a delicious nutty flavor and a protein boost to your favorite foods.

Chickpea flour has twice as much protein than whole wheat flour, and six times more than all-purpose flour. It’s also an excellent source of folate, and good source of vitamin B-6, iron, magnesium and potassium. Simply substitute 1 cup of white flour for ¾ cup of chickpea flour in your favorite baked goods.

To Make Chickpea Flour

Rinse a bag of dried chickpeas. Pre-heat oven at 375° and place chickpeas on a baking sheet to cook for about 20 minutes to allow them to dry. Once cooled, place them in a blender or food processor and pulse, scraping the sides often, until a flour consistency forms. Sieve the flour to remove any lumps and store in an air tight container for up to 8 weeks in the fridge.

The post How To: Chickpea Flour appeared first on CN F.U.E.L..

Source: Complete Nutrition

About The Author