People cook and bake with chickpea flour around the world, but it is particularly popular in Indian and Middle Eastern food. You may also see it called garbanzo, besan or gram flour. Sprouted chickpea flour has a wonderful nutty flavour, dense texture, and can add a nutritional boost to many foods. Sprouting improves digestibility, and enhances the taste and texture of chickpeas. After sprouting and carefully drying, the whole chickpea is stone ground into a fine flour. This results in a nutrient rich flour that’s high in protein, fibre and iron. It is also naturally gluten-free, so works well in gluten-free baking.
Sprouted chickpea flour is delicious in a wide variety of both sweet and savoury dishes. It is perfect for falafel, or as a tasty thickener for soups and sauces. When fried, the batter becomes soft and makes delicious crepes, flatbread or tempura-style vegetables. Swap 1:1 for unsprouted chickpea flour. It can also replace some wheat flour to add a unique taste and texture to muffins, quick bread, pancakes, cookies and more! You can find sprouted flour recipes here.