All About Chickpea flour
Your complete guide to chickpea flour - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
Best Substitutes for Chickpea flour
Don't have chickpea flour? Try these alternatives in your recipes.
For general cooking applications such as batters for frying, thickening sauces/curries, or as a binder in savory patties or veggie burgers.
Rice Flour (White or Brown)
Excellent for creating crispy batters for frying and is a good thickener for sauces. Lighter in flavor than chickpea flour.
Cornstarch / Cornflour
Use 1/2 the amount for thickening; for batters, combine with another flour. ratio
A powerful thickener, creating clear sauces. For batters, it adds crispness but needs a base flour for structure.
All-Purpose Flour (Wheat)
A reliable choice for thickening and making batters if gluten is not an issue. It will create a less dense and less savory result than chickpea flour.
Lentil Flour
Similar binding and thickening qualities, especially good for savory dishes and veggie burgers, offering a comparable protein boost and earthy flavor.
Specifically for baking applications where chickpea flour contributes to structure, binding, or moisture absorption in gluten-free breads, savory muffins, or flatbreads.
Sorghum Flour
An excellent gluten-free flour for baking, providing good structure and a tender crumb. Its mild flavor is very adaptable.
Brown Rice Flour
A staple in gluten-free baking blends, it helps provide structure and a light texture. Often combined with a starch for best results.
Oat Flour
1:1 (by weight, or slightly less by volume) ratio
Offers good binding and moisture retention, contributing to a softer texture in baked goods. Ensure gluten-free certification if necessary.
Cassava Flour
Use 3/4 the amount of chickpea flour ratio
A versatile gluten-free and grain-free flour that has good binding properties and a neutral flavor. It's more absorbent, so adjust liquids as needed.
Paleo diet compliant alternatives when chickpea flour (a legume, thus not paleo) is used for binding, thickening, or in paleo baking.
Almond Flour
1:1 (adjust liquid as it's less absorbent) ratio
A versatile paleo-friendly flour for baking and binding, providing moisture and a rich flavor. Use blanched almond flour for best results.
Tapioca Starch / Flour
For thickening: 1 tbsp = 2 tbsp chickpea flour; For binding: combine with another paleo flour. ratio
Excellent for binding, thickening, and adding chewiness. Often used in combination with other paleo flours for balanced texture.
Arrowroot Powder / Starch
For thickening: 1 tbsp = 2 tbsp chickpea flour; For binding: combine with another paleo flour. ratio
A fantastic paleo thickener that creates a clear, glossy finish. Can also aid in binding when combined with other flours.
Coconut Flour
Use 1/4 to 1/3 the amount of chickpea flour ratio
Highly absorbent and paleo-compliant, great for binding and thickening. Remember to significantly increase liquid in the recipe.
Cassava Flour
Use 3/4 the amount of chickpea flour ratio
A good all-purpose paleo flour with neutral flavor and good binding capabilities. It's quite absorbent, so liquid adjustments may be necessary.
Common all-purpose substitutions that work in most recipes where chickpea flour provides structure, binding, or a slightly earthy flavor.
Sorghum Flour
Offers good binding and structure, with a mild flavor profile that blends well. Excellent in gluten-free blends.
Brown Rice Flour
A common gluten-free flour, good for thickening and light binding. Can be slightly grittier than chickpea flour.
Oat Flour
1:1 (by weight, or slightly less by volume) ratio
Provides good binding and moisture, with a mild, slightly sweet flavor. Ensure it's certified gluten-free if needed.
Lentil Flour
Made from dried lentils, it shares similar binding and protein properties with chickpea flour, but has a distinct earthy flavor.
All-Purpose Flour (Wheat)
If gluten is not a concern, this is a versatile substitute for thickening and binding. Flavor and texture will differ; it lacks the unique savory notes of chickpea flour.
Low-carb alternatives for ketogenic diets when chickpea flour is used for binding, thickening, or in low-carb baking. Chickpea flour is high in carbohydrates.
Almond Flour
1:1 (adjust liquid as it's less absorbent) ratio
A popular low-carb choice for baking and binding, adding moisture and a slightly nutty flavor. Ensure it's blanched for finer texture.
Coconut Flour
Use 1/4 to 1/3 the amount of chickpea flour ratio
Highly absorbent and low-carb, excellent for binding and thickening. Requires significantly more liquid and has a distinct coconut flavor.
Psyllium Husk Powder
For binding: 1-2 tbsp per cup of flour being replaced, adjust liquids significantly. ratio
An excellent low-carb binder and thickener, especially good for mimicking the elasticity of gluten. Use sparingly and increase liquid.
Lupin Flour
1:1, but can be slightly bitter so use in blends. ratio
A low-carb legume flour with good binding properties, similar to chickpea flour but with fewer net carbs. Can have a slightly bitter aftertaste for some.