Chickpea flour is high in protein & works well in gluten-free baking.

Chickpea flour, also known as gram flour or besan, is a versatile and nutritious ingredient made from ground chickpeas. It has been a staple in many cuisines around the world for centuries and is celebrated for its unique flavor, texture, and nutritional benefits.

One of the key characteristics of this flour is its high protein content. Chickpeas are naturally rich in protein, making chickpea flour an excellent plant-based protein source for vegetarians and vegans. Additionally, chickpea flour is gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.

In addition to protein, it is also a good source of dietary fiber, vitamins, and minerals. Fiber is essential for digestive health, promoting regular bowel movements, and reducing the risk of chronic diseases such as heart disease and diabetes. Chickpea flour is particularly high in soluble fiber, which helps to lower cholesterol levels and stabilize blood sugar levels.

Culinarily, it is incredibly versatile and can be used in a variety of dishes. In Indian cuisine, it is commonly used to make traditional dishes such as pakoras, bhajis, and rotis. In Mediterranean cuisine, chickpea flour is used to make savory pancakes known as socca or farinata. It can also be used as a thickening agent in soups, stews, and sauces, or as a gluten-free alternative to wheat flour in baking.

Overall, chickpea flour is a nutritious and flavorful ingredient that adds both protein and fiber to dishes while catering to various dietary needs and preferences. Its versatility and health benefits make it a valuable addition to any kitchen pantry.