Ingredients: GARBANZO BEANS
Storage Time: Up to 1.5 years
Packaged in: the USA
Store in: Cool, Dry Place
Allergy info: Packaged in a Facility That Also Processes Tree Nuts, Wheat, and Sesame
— Kosher, Raw, Vegan
— Rich in Copper and Manganese
— Source of Dietary Fiber, Folate, Iron, and Zinc
Garbanzo Bean Flour is currently one of the most trending ingredients in culinary. It comes to no surprise because this flour has super-impressive health benefits and numerous applications. Moreover, it is a great addition and/or a replacement for all-purpose flour.
The production of Garbanzo Bean Flour consists of 3 steps. Firstly, garbanzo beans are cleaned in water to remove all debris, then they are thoroughly dried at 100°C (212°F). After, they are ground in roller mills to a fine powder consistency.
Using Garbanzo Bean Flour brings significant nutrition to your ration. In comparison to regular white flour, it includes remarkably more fiber and protein. Moreover, it is rich in vitamins and minerals. One cup of chickpea flour packs Folate (101% of daily intake), Iron (25%), Phosphorus (29%), Magnesium (38%), Thiamine (30%), Copper (42%), and Manganese (74%). This list of nutrients is crucial for immune system support, nerve function, as well as strong bones, teeth, and muscles. Please note that Chickpea Flour is not keto-friendly since it is very high in net carbs.
Garbanzo Bean Flour has a rather bland, somewhat nutty, faintly “beany” flavor, which goes well in both sweet and savory recipes. It can be used for making batter-based products, such as fritters, pancakes, and waffles. Moreover, you can combine it with other flours to make cookies, muffins, cakes, pancakes, and a variety of baked goodies. Additionally, consider its application as a thickener for stews, soups, and sauces.
The best replacement for raw Chickpea Flour is Gram flour. It is very similar in flavor and texture; however, it is made of ground-up split garbanzo beans, not whole ones. Other substitutes are Oat, Almond, and Quinoa Flours. If you want to use Chickpea Flour instead of regular White Flour, take them in proportions of ¾: 1 respectively.
Chickpea flour should be stored in a cool dry place in an airtight container. Give thought to shopping Garbanzo Bean Flour bulk bags since they are more budget friendly. If stored in the fridge, the flour will last up to 1.5 years.
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