Welcome to What Is It? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses, and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule.
I will admit, I’m a huge fan of garbanzo bean flour. Probably to a ridiculous degree. I use it in most of my gluten free baking and as the protein source in my own mixes, since the starches in gluten free baking have little to no protein. I have a few quick and easy garbanzo bean bread recipes that I pull out often when I need/want bread with dinner or lunch. I also love that you can make sweet or savory crepes or waffles with it, it’s so versatile. I’m going to convince you to get adventurous and use this flour. You won’t be disappointed.
What is it? Also known as chickpea flour, besan, cici bean flour, and gram flour, garbanzo bean flour is made from grinding raw
garbanzo beans that have been harvested after they have dried on the vine. The flour is yellowish tan in color interspersed with minute flecks of tan from the seed coating.
How is it made? Our garbanzo bean flour is freshly milled and 100% stone ground here on-site.
Why do you use it? Garbanzo bean flour is naturally gluten free. It’s also loaded with protein, dietary fiber and a good source of iron. In gluten free baking, due to its protein content, garbanzo bean flour gives your baked goods structure and stability.
How do you use it? Garbanzo bean flour is popular in Middle Eastern, French, Italian, and Indian cuisines. It’s used in dishes like falafel, hummus, socca, farinata, papadums, and pakoras. Garbanzo bean flour works great in gluten free baking. Try it in crackers, pizza crusts, and breads. It also works well in cakes or quick breads with strong flavors like chocolate and pumpkin. Garbanzo bean flour is a great ingredient to use when you need to thicken soups, sauces, or gravies. We recommend that you use ¾ cup to replace 1 cup of wheat flour in your baked goods. It works best in conjunction with other gluten free flours like tapioca flour, potato starch, or cornstarch, which give lift and softness to gluten free breads.
Does it have a flavor? Yes, delicious! Seriously though, garbanzo beans are one of the creamiest and tastiest beans. So, garbanzo bean flour, made from this delicious bean, lends a sweet, rich flavor to baked goods.
Is Garbanzo Bean Flour gluten free? Yes! Bob’s Red Mill Garbanzo Bean Flour is handled exclusively in our dedicated gluten free facility and tested for gluten free integrity in our quality control laboratory using an ELISA Gluten Assay test.
Recipe links so you can start enjoying this amazing flour!
Easy Gluten Free Socca Pizza Bread from
Nourishing Flourishing
Mini Cheese Tomato Flatbreads from
The Non-Dairy Queen
Bean Flour Dumplings from Bob's Red Mill
Chickpea Flour Chocolate Chip Cookies from
Ambitious Kitchen
Indian Chickpea Flour Pancakes from
Vegan Richa's Indian Kitchen 
What is it? Also known as chickpea flour, besan, cici bean flour, and gram flour, garbanzo bean flour is made from grinding raw garbanzo beans that have been harvested after they have dried on the vine. The flour is yellowish tan in color interspersed with minute flecks of tan from the seed coating.
How is it made? Our garbanzo bean flour is freshly milled and 100% stone ground here on-site.
Why do you use it? Garbanzo bean flour is naturally gluten free. It’s also loaded with protein, dietary fiber and a good source of iron. In gluten free baking, due to its protein content, garbanzo bean flour gives your baked goods structure and stability.
How do you use it? Garbanzo bean flour is popular in Middle Eastern, French, Italian, and Indian cuisines. It’s used in dishes like falafel, hummus, socca, farinata, papadums, and pakoras. Garbanzo bean flour works great in gluten free baking. Try it in crackers, pizza crusts, and breads. It also works well in cakes or quick breads with strong flavors like chocolate and pumpkin. Garbanzo bean flour is a great ingredient to use when you need to thicken soups, sauces, or gravies. We recommend that you use ¾ cup to replace 1 cup of wheat flour in your baked goods. It works best in conjunction with other gluten free flours like tapioca flour, potato starch, or cornstarch, which give lift and softness to gluten free breads.
Does it have a flavor? Yes, delicious! Seriously though, garbanzo beans are one of the creamiest and tastiest beans. So, garbanzo bean flour, made from this delicious bean, lends a sweet, rich flavor to baked goods.
Is Garbanzo Bean Flour gluten free? Yes! Bob’s Red Mill Garbanzo Bean Flour is handled exclusively in our dedicated gluten free facility and tested for gluten free integrity in our quality control laboratory using an ELISA Gluten Assay test.
Recipe links so you can start enjoying this amazing flour!
Easy Gluten Free Socca Pizza Bread from Nourishing Flourishing
Mini Cheese Tomato Flatbreads from The Non-Dairy Queen
Bean Flour Dumplings from Bob's Red Mill
Chickpea Flour Chocolate Chip Cookies from Ambitious Kitchen
Indian Chickpea Flour Pancakes from Vegan Richa's Indian Kitchen 
Thanks so much! I love your products!