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Garbanzo Bean (Chickpea) Flour

Non-GMO Verified

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$7.49 / 8 oz $0.94 / oz
$13.49 / 1 lb $13.49 / lb
$16.49 / 2 lbs $8.25 / lb
$22.49 / 4 lbs $5.62 / lb
$31.49 / 8 lbs $3.94 / lb
$56.49 / 16 lbs $3.53 / lb
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— 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 is no surprise because this flour has numerous applications and super-impressive health benefits. Moreover, it is a great addition and 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.  

Nutritional Value  

Using Garbanzo Bean Flour brings significant nutrition to your ration. Compared 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, and 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 Uses 

Garbanzo Bean Flour has a rather bland, somewhat nutty, faintly “beany” flavor, which goes well in sweet and savory recipes. It can be used for making batter-based products, such as cakes, pancakes, and waffles. Moreover, you can combine it with other flours to make cookies, muffins, cakes, pancakes, and baked goodies. Additionally, consider its application a thickener for stews, soups, and sauces. 

How to Replace Chickpea Flour

The best replacement for raw Chickpea Flour is Gram flour. It is 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 flour. If you want to use Chickpea Flour instead of regular White Flour, take them in proportions of ¾: 1.  

Storage Tips 

Chickpea flour should be stored in an airtight container in a cool, dry place. Give thought to shopping Garbanzo Bean Flour bulk bags since they are more budget-friendly. The flour will last up to 1.5 years if stored in the fridge. 

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories110

% Daily Value*
Total Fat 2g 2%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total carbohydrate 16g 6%
Dietary fiber 3g 11%
Total sugars 3g
Includes 0g Added Sugars 0%
Protein 6g 13%

Vitamin D 0mcg 0%
Сalcium 13mg 1%
Iron 1mg 8%
Potassium 240mg 5%
Folate 124mcg 31%
Copper 0.3mg 29%
Manganese 0.5mg 20%
Thiamin 0.1mg 12%
Magnesium 47mg 11%
Vitamin B6 0.1mg 8%
Phosphorus 90mg 7%
Zinc 1mg 7%
Selenium 2mcg 4%
Niacin 0.5mg 3%
Pantothenic Acid 0.2mg 3%
Vitamin E 0.2mg 2%
Vitamin K 3mcg 2%
Riboflavin 0.03mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: GARBANZO BEANS
Storage Time: Up to 1.5 years
Country of Origin: the USA
Packaged in: the USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts, Wheat, and Sesame
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Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories110

% Daily Value*
Total Fat 2g 2%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total carbohydrate 16g 6%
Dietary fiber 3g 11%
Total sugars 3g
Includes 0g Added Sugars 0%
Protein 6g 13%

Vitamin D 0mcg 0%
Сalcium 13mg 1%
Iron 1mg 8%
Potassium 240mg 5%
Folate 124mcg 31%
Copper 0.3mg 29%
Manganese 0.5mg 20%
Thiamin 0.1mg 12%
Magnesium 47mg 11%
Vitamin B6 0.1mg 8%
Phosphorus 90mg 7%
Zinc 1mg 7%
Selenium 2mcg 4%
Niacin 0.5mg 3%
Pantothenic Acid 0.2mg 3%
Vitamin E 0.2mg 2%
Vitamin K 3mcg 2%
Riboflavin 0.03mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: GARBANZO BEANS
Storage Time: Up to 1.5 years
Country of Origin: the USA
Packaged in: the USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts, Wheat, and Sesame
Recipes

Ingredients for Tuscan Chickpea Flatbread:

  • 160g organic garbanzo bean flour
  • 400 ml water at room temperature
  • 5 tbsp olive oil
  • 1/2 tsp sea salt
  • freshly ground black pepper (for topping)
  • rosemary (for topping, optional)

Instructions

  1. Put the garbanzo bean flour in a large bowl with a pinch of salt.
  2. Gradually add in the water while whisking to avoid any lumps.
  3. When the batter is smooth, add half the olive oil. Stir, cover with plastic wrap, and let rest for 2 hours (no need to refrigerate.)
  4. Once rested, pre-heat the oven to 230C/450F.
  5. Add the remaining oil to a non-stick 30 cm pizza tray and spread it with a brush.
  6. Pour the batter into the skillet until 5mm or 1/4 inch thick (it shouldn’t be any higher) and bake in the oven for 20 minutes or until golden on top and crispy around the edges.
  7. Remove from the oven and rest for 5 minutes before removing to a cutting board. Sprinkle with freshly ground black pepper, coarse sea salt (if you like), and a few rosemary sprigs (optional).
  8. Cut into slices. Eat while hot!
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