How To Make Chickpea Flour
Two simple methods for homemade chickpea flour (garbanzo bean flour) - a wonderful gluten-free flour option for a wide variety of your baking needs
- Pot
- Oven or dehydrator
- Grinder or high-speed blender/food processor
- Airtight jar for storing
Ingredients
- chickpeas
Instructions
Option 1
- Directly blend the dried chickpeas in a high-speed food processor/blender or grind them in a spice grinder.
- Sieve the flour to remove any lumps. Then try grinding the larger particles again.Store in an airtight container for up to 2 months.
Option 2 (my preferred method)
- First, soak the chickpeas overnight (minimum of 8 hours, and you can go up to 24 hours). Make sure to cover them with enough water as they will expand 2-3 times their size.
- Drain the water (you can use this to water plants) and rinse well the soaked beans. Then, pat them dry as much as you can.
- Dry the chickpeas in a sunny warm spot or alternatively, dry them in the dehydrator or oven at 50ºC for 12 hours.Lay them out in single layers across baking sheets (or the dehydrator trays), for the quickest dry time.
- When the chickpeas are completely dry, grind them. If they're not completely dry then you'll end up with a 'paste' rather than flour- so be patient.You can blend them in a high-speed food processor/blender or grind them to a fine flour in a spice grinder.
- Sieve the flour to remove any lumps. Then, you can try grinding the larger particles again. This may take a few passes to all become fully ground.
- Store in an airtight container for up to 2 months.
Notes
- Gluten-free flours often need slightly different amounts within a recipe. For example, substitute 1 cup regular flour for 3/4 cup chickpea flour
- I know some will ask why we don't use cooked beans for this. Because we will cook the flour in whatever recipe it's used in, the chickpeas don't need to be pre-cooked.
- I'll often soak enough chickpeas so I can use some for chickpea flour (gram flour) and will then cook some and freeze them for meals (saving the cooking liquid to use as aquafaba).
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