g/7oz gram flour
Gram flour is rich in plant-based protein (approximately 20% by weight) and dietary fiber, making it valuable for vegetarian and vegan diets. It also provides essential minerals including iron, magnesium, and phosphorus, and contains resistant starch that supports digestive health.
About
Gram flour, also known as chickpea flour or besan, is a finely ground powder produced from dried chickpeas (Cicer arietinum), a legume native to the Indian subcontinent. The flour is pale yellow in color with a slightly nutty, earthy flavor and subtle sweetness. It is gluten-free by nature, making it a staple in cuisines of South Asia, the Middle East, and North Africa. The flour retains the nutritional profile of the whole chickpea, including protein and fiber.
Traditional production involves drying mature chickpeas and milling them into a fine, uniform powder without the removal of the seed coat, distinguishing it from refined chickpea flour varieties. The resulting texture is smooth and free-flowing, suitable for batter applications and dough preparation.
Culinary Uses
Gram flour serves as a versatile ingredient in both sweet and savory applications across South Asian cuisines. It is the primary component in pakora, bhajia, and other fried fritter batters, where it creates a crispy exterior and tender interior. In baking, it is used to make traditional sweets such as laddu and barfi, as well as unleavened breads like chikli and dhokla. The flour also functions as a binder in vegetable dishes and as a thickening agent in curries and soups.
In Middle Eastern and North African contexts, gram flour appears in applications such as falafel batter and socca (a savory pancake from Provence). As a gluten-free alternative, it substitutes for wheat flour in a 1:1 ratio in many recipes, though the resulting texture and rise properties differ slightly due to lower gluten content.