Get exclusive offers, free shipping events & more
Track your orders, View your order history and much more. Start a FREE account today!
All information submitted is encrypted
Add $59.97 to your cart to qualify for FREE SHIPPING!.
You have no items in your shopping cart.
Add your review and earn 10 reward points.
You Save 20%
Prices in Canadian Dollars
Sign up for price alert
Only 2 left
Garbanzo Bean Flour is stone ground from rich and hearty whole garbanzo beans. It is high in fiber and a popular ingredient for gluten free baking.
Garbanzo Beans (chickpeas) are one of the creamiest and tastiest of beans.Chickpea flour made from this delicious bean lends a sweet, rich flavor to baked goods. Bob's Red Mill Garbanzo Bean Flour is freshly milled and 100% stone ground. Garbanzo beans are loaded with protein and dietary fiber and are a good source of iron. Garbanzo flour‚ also known as gram flour, chickpea powder and cici bean flour‚ is popular in Middle Eastern and Indian cooking and baking. Use it in dishes like falafel, hummus, socca, farinata, papadums and pakoras. It is also a wonderful ingredient for gluten free baking. Try it in crackers, pizza crusts, and breads. Garbanzo bean flour also works well in cakes or quick breads with strong flavors like chocolate and pumpkin. It can also be used to thicken soups, sauces, or gravies. Use garbanzo bean flour to replace up to 25% of the flour in your baking to increase protein and fiber.
Great flour to cook with. It give proteins. Perfect for vegetarian or vegan people.
I use this flour in a variety of ways. I bake cakes with it, and I tell ya, I cannot taste the difference from this flour and conventional flour in cakes. The cakes turn out tender and moist and have no flavor of beans that I can detect. I haven't tried it with muffins yet, but since the batters are similar it should work just as well. Just do NOT taste the raw batter because it is disgusting, but it magically transforms after it's baked.
I substitute this flour cup for cup in my baking recipes and typically don't change a thing (I add a small amount of guar gum) and still get great results, but it probably should be 7/8 cup garbanzo flour to 1 cup of regular flour. I have baked cookies with it and I do not recommend it for that purpose, because the taste is pungent if it's not a liquid batter product. I also make tortillas, flat bread, and grain free pizza crusts with great tasty results and use it in place of regular flour for all other cooking. All in all a great substitution flour for those who want a grain free or gluten free economical product.