Chickpeas Flour

perfect for gf scones

This chickpea flour has a lovely light texture which I found great for making tortillas and pancakes, a healthier alternative to traditional flour

It's very good quality for make any food available with this one

The Aksoy brand is reliable for value and flavour; we purchase many of our dried goods from them. This gram flour is great for easy, tasty bhaji.

I used this item to make onion bargies

Yum! I do a lot of cooking from the Levant & North Africa so chickpea flour always comes in handy. It's also handy added to European dishes, can be used as a replacement for eggs for the Vegans & with care used to replace normal flour so is suitable for people with coeliac disease, gluten intolerance, or wheat allergy. Chickpea flour is also called by other names; gram flour, also called besan or garbanzo flour. Many gram flours have other things in them, though this one from Aksoy is milled from 100% chickpeas. It's very finely ground & I checked through the bag, there are no nasties in there like grit or weevils. Has a nice desert sandy colour. Chickpea flour can clump if it gets damp, so Aksoy have put it in a sturdy resealable bag with a gusset in the bottom so it stands upright on its own. This makes it easier to get the contents out without it falling over & easier to store in a cupboard. So saying I have an airtight container that stacks in my larder specifically for gram flour. I mainly use my gram flour for things like falafel & flatbread. But I did try this in a recipe for Yorkshire pudding which was pretty tasty! You can also use it as a binder for both meat or vegetarian burgers. Another good use is Chickpea Panisse, which once made can be chilled, set, then sliced into chip shapes & fried. They come out like a cross between roast potatoes & chips, all crunchy & lovely. If you want to use it as an egg replacement in dishes then the ratio/amounts to follow are: 1½ tbsp chickpea flour mixed with 1½ tbsp water = 1 egg. You can even use it to make mayonnaise. So that makes two ways chickpeas can be used to make mayo as there's also the aquafaba [the water drained from chickpeas] method. Chickpea lour is pretty healthy, high in plant-based protein, full of fibre, iron, magnesium, and vitamin B₆. It's also a lot cheaper than some of the specialist flours that many coeliacs have offered to them. There's no price listed at the moment but I think it was around the £3.20/£3.50 mark? This is slightly pricier than buying it in bulk from the supermarket; but some of those bulk bags are padded out with other things & if you're single you may struggle to get through a large bag before it goes out of date. So I find the price that was listed here okay.

I mainly got this as wanted to try some vegan baking. I found various directions for use online but found using around 60g of flour with 75ml of water per egg worked very well when working with drier materials but for something like banana bread using 50g to 50ml of water worked fine. It's been very much trial and error using it but have found it does provide a decent binding action in baking so would recommend it for that. I also tried making vegan scrambled 'eggs' with it and they were edible but again it was very much trial and error to get the right mix and consistency. One of the best things I made was a chickpea flour and coconut fudge which turned out exceptionally well. In terms of value this is great value - for under £5 you get 1.15kgs and it has many different uses. It can also be used to replace regular flour as its GF for GF baking and its got a really high protein count so you can partially sub regular flour in your cooking with it to increase the protein content. This flour is provided in a strong resealable bag however I decanted mine into a glass cannister with a complete seal top as exposure to the air and moisture can make it clumpy and difficult to use. The bag provided is a decent quality one and the ziplock seal is strong so I think you would be okay storing it as is. Would recommend

Good flour