How To Make Flour From Beans?

Dry beans that have been sitting in your pantry for a while can be used to make bean flour. It only takes a good blender or a grinder to complete the operation.

The beans should be given a brief period of soaking before being spread out on a baking sheet and dried at a temperature of about 175F. Before processing the beans in the grinder, make sure they are cool and fully dry.

Due to the friction, the flour will heat up, so you’ll need to allow it to cool completely before putting it in an airtight container and storing it in the refrigerator. You can also keep bean flour in the pantry because it contains very little fat.

Which beans are suitable for making flour?

  • The dried beans you intend to turn into flour should be chosen. There may be a small difference in the flavors or textures of certain beans. Common possibilities include navy, mung, lentil, and garbanzo beans.
  • To make the process simpler, divide the beans into smaller portions.
  • To your blender, add the first batch of beans.
  • To make sure all the beans are ground to powder, stop the blender, shake it about, and then re-blend the beans for 30 seconds on the highest setting.
  • Empty the blender of the bean flour, add the subsequent batch, and repeat the procedure.
  • Repeat this process until all the beans have been converted to flour.
  • When you’re ready to use it, pour the bean flour into an airtight container and keep it somewhere cool and dry.


  • To make baked items that rise, combine the flours from wheat and beans.
  • To thicken gravies or soups, use bean flour.
  • If you have a flour mill, grind your beans in it using a manual crank or an automatic mill.
  • For an easier approach, grind bigger beans first in your blender.
  • For a nuttier flavor and easier grinding, roast your beans for 20 minutes at 400 degrees Fahrenheit.

What is the purpose of bean flour?

Almost wherever that ordinary flour is used, bean flour can be used in its place. Since it is not as widely utilized as wheat flour, not many people have thoroughly investigated its potential applications.

Like ordinary flour, bean flour is frequently used as a base for dips and soups as well as to thicken sauces and gravies. A excellent ingredient to bread, crackers, pancakes, and many other baked goods is bean flour.

To make homemade black bean flour

To produce flour, add dry black beans to a food processor or grinder. (To make approximately 11/3 cups of black bean flour, you’ll need around 1 cup of dried black beans.)

Food processors should only be operated for 3–4 minutes at a time, and you should monitor them closely and scrape down the sides as necessary. (Be patient; this will take a while and a few rounds.)

Between processing cycles, give the machine some time to rest so it can cool down and avoid overheating.

It’s finished when you have a finely ground gray flour. It may still contain some larger bits and will have some black flecks from the black bean skins, but both are acceptable.

(Those chunks won’t be an issue at all with this recipe for handmade black bean chips. You might want to sift your homemade flour through a fine-mesh sieve to get rid of those bigger chunks if you want to use it in other recipes that call for black bean flour—especially baked items that need a finer texture.)

To make black bean chips

Salt and black bean flour should be combined in a sizable mixing dish. Stir the oil in after adding it.

To make a batter that can be spread, gradually add 3 parts of water, stirring after each addition.

Spoonfuls of batter should be dropped onto prepared, lined baking pans and spread into the shape of thin chips or crackers. (It’s acceptable if the shapes aren’t exact; just spread each chip as equally as you can and don’t poke any holes in it.)

Bake the shapes for 7 minutes, or until they are starting to hold together and hard. 12–14 minutes later, flip and bake once more. Make sure to check frequently to prevent burning!

What is the shelf life of bean flour?

The flour you are using can spoil, regardless of whether you are a dedicated whole-wheat baker, a fan of the keto diet, or you want to use gluten-free products. However, how quickly that occurs does depend on the type you want.

White All-Purpose Flour

White flour is the most typical kind of flour. The procedure of processing wheat to remove the germ and bran from the grain yields this type of flour. Unexpectedly, the additional processing makes this type of flour last longer than any other kind you’ll discover.

If left unopened, white flour typically keeps for a year in the pantry. Transferring opened bags to airtight containers is recommended because oxygen and moisture speed up the pace of decomposition once they are open.

White flour’s shelf life can be increased to around two years by freezing it. To use portions in your recipes, just remember to give them time to thaw.

Whole Wheat Flour

Whole wheat flour, in contrast to white flour, still has the germ and bran of the grain. Even though these additional components give the flour a ton of nutrition, they also include oils, which are more prone to spoiling. Because of this, whole wheat flour has a shelf life of only three to six months.

Whole grain flour should be kept in the freezer in an airtight container since colder temperatures might reduce the deterioration of oils. The shelf life will increase to roughly a year as a result.

Nut and Seed Flour

Even more fat is included in nut and seed flours than in whole wheat flour. These typically have shorter shelf life or similar ones.

Any of these flours, such as ground flaxseeds, almond meal, and coconut flour, should be kept in the freezer to help extend their shelf life to around a year. Even if you intend to use up these flours fast, putting them in an airtight container and putting them in the fridge can help preserve many of the important nutrients and beneficial omega fatty acids that these flours are renowned for.

Gluten-Free Flour

The composition of different kinds of gluten-free flour will determine how long they last in the cupboard.

Due to further processing and the absence of fatty bran and germ, white rice flours have a similar shelf life to that of white wheat flour. The shelf life of brown rice flour, on the other hand, should be extended from three months to more like a year by keeping it in the freezer because it will decay much more quickly.

Numerous gluten-free baking flours are blends of other flours, such as chickpea, rice, oat, nut, and seed flours.

Although bean flours have a shelf life of about six months, which is slightly longer than whole grain flours like oat, it is still preferable to keep these types of flours in the freezer.

Pinto bean flour – what is it?

The following regions are where Inland Empire Foods, Inc. makes its paperwork available:

With an earthy flavor and powdery texture, Pinto Bean Flour (700257) is an off-white powder prepared from dried pinto beans. This substance is used in vegetarian cooking, gluten-free baking, and as a thickening. Soups, sauces, and baked products use pinto bean flour (700257).


Producing and selling legume ingredients for the food, beverage, and nutrition sectors is the business of Inland Empire Foods, Inc. A variety of products are available from this company, including black beans, garbanzo beans, pinto beans, red beans, yellow peas, and more. These ingredients don’t include any additives or chemicals and are all certified organic and kosher. They are frequently used in baked products, soups, and refried beans.

UL obtained the data shown here from the information’s original source, the manufacturer of the relevant goods or materials. However, UL disclaims all liability and responsibility for the quality of the information on this page and strongly advises that information be verified with the maker before choosing a final product or material. Links to other websites maintained by third parties are available on this website. We have no control over the information or material on such third-party websites, so we cannot and will not accept liability for it.

Is bean flour nutritious?

Antioxidants are substances that protect your body from unstable molecules known as free radicals, which are suspected to have a role in the emergence of a number of diseases (5).

Free radicals have been demonstrated to be reduced in food and some of the harm they may do to your body by plant polyphenols in particular (4).

Additionally, the capacity of chickpea flour to lower the acrylamide concentration of processed meals is being researched.

An unstable consequence of food processing is acrylamide. High concentrations of it can be found in snacks made with flour and potatoes (6).

It is a chemical that may cause cancer and has been connected to issues with nerve, muscle, and reproductive function as well as enzyme and hormone functioning (7).

When heated, chickpea flour in a study comparing several types of flours produced one of the least quantities of acrylamide (8).

In comparison to potato chips that had been treated with antioxidants from oregano and cranberry, researchers discovered that coating potato chips in chickpea batter reduced the development of acrylamide (9).

Last but not least, a different study found that shortbread cookies prepared with a combination of wheat and chickpea flour had 86% less acrylamide than cookies made with solely wheat flour (10).

Summary Antioxidants found in chickpeas may aid in the fight against free radicals. The amount of toxic acrylamide in processed foods appears to decrease when chickpea flour is used.

3. has fewer calories than ordinary flour.

If you’re attempting to cut calories, chickpea flour is an excellent substitute for wheat flour.

About 25% fewer calories are in 1 cup (92 grams) of chickpea flour than in the same amount of refined wheat flour. It is hence less energy dense (1).

The effects of energy density and portion size on weight management have been extensively researched.

According to research, choosing meals with fewer calories while maintaining your usual portion sizes is a more efficient weight loss technique than simply eating less (11, 12).

In a 12-week, randomized trial with 44 overweight adults, those told to eat more low-calorie foods shed 48 pounds (1.83.6 kg) more weight than those told to follow more complicated dietary guidelines (13).

Therefore, switching to chickpea flour in place of wheat flour could help you reduce your calorie intake without necessarily altering your portion sizes.

Summary White flour is more calorically dense than chickpea flour, which has 25% fewer calories. You may be able to cut your calorie consumption while maintaining your usual portion sizes by consuming more low-calorie meals.

4. Possibly filling compared to wheat flour

For many years, researchers have proposed that legumes, such as chickpeas and lentils, reduce hunger.

Including beans in the diet enhanced feelings of fullness after a meal by 31%, according to a review of studies published in 2014. (14).

Furthermore, chickpea flour itself may help people feel less hungry. Though not all research reached the same conclusion, some discovered a connection between consuming chickpea flour and elevated sensations of fullness (15, 16, 17, 18).

By controlling the appetite hormone ghrelin, chickpea flour may reduce hunger in certain people. It is believed that lower ghrelin levels encourage feelings of fullness.

In a 16-woman observational study, individuals who consumed a pastry comprised of 70% white flour and 30% chickpea flour had lower ghrelin levels than those who consumed a pastry made entirely of white flour (16).

To fully comprehend the impact of chickpea flour on hormones that control appetite and hunger, more study is necessary.

Summary Chickpea flour may reduce appetite by controlling the ghrelin hunger hormone. To fully understand this effect, more study is still required.

5. Lessens the impact on blood sugar than wheat flour

White flour includes nearly twice as many carbohydrates as chickpea flour, which may cause distinct blood sugar effects (1).

The Glycemic Index (GI) gauges how quickly a food turns into sugars that can raise blood sugar levels.

The sugar that your body wants to use as fuel, glucose, has a GI of 100, which indicates that it raises blood sugar the fastest. The GI of white flour is around 70. (19).

The GI of chickpeas is 6, and the GI of foods produced with chickpea flour is estimated to be 2835. They are low-GI foods that would affect blood sugar more gradually than white flour (20, 21).

Consuming dishes produced with chickpea flour helped keep blood sugar levels lower than foods made with white or whole-wheat flour, according to two observational trials involving 23 people (22, 18).

Similar research on 12 healthy women found that whole-wheat bread made with 2535% chickpea flour had a far smaller impact on blood sugar levels than white bread and bread made entirely of whole grains (15).

But more extensive research is required to determine how chickpea flour affects blood sugar levels.

Summary Low-GI foods that affect blood sugar gradually include chickpea flour. Comparing items prepared with chickpea flour to those made with wheat flour, some small studies found that eating foods made with chickpea flour led to lower blood sugar levels. Still, additional study is required.

6. Quite a bit of fiber

Due to the high fiber content of chickpeas themselves, chickpea flour is a great source of this vitamin.

The amount of fiber in one cup (92 grams) of chickpea flour is roughly 10 grams, quadruple that of white flour (1).

Chickpea fiber, in particular, has been linked to reduced blood fat levels. Fiber has many health advantages.

Consuming four 10.5-ounce (300-gram) cans of chickpeas each week lowered total cholesterol levels by 15.8 mg/dl in a 12-week study involving 45 adults. The chickpeas’ fiber content was most likely to blame for the outcome (23).

When compared to eating wheat, eating chickpeas for five weeks decreased total cholesterol by 3.9% and LDL (bad) cholesterol by 4.6%, according to a comparable study involving 47 adults (24).

Resistant starch is a form of fiber that is also present in chickpeas. In fact, roasted chickpeas and unripe bananas came in the top two spots in a study comparing the amount of resistant starch in various diets (25).

Depending on how they are cooked, chickpeas might contain up to 30% resistant starch, according to research. One study discovered that precooked chickpea flour contained 4.4% resistant starch (26, 27).

When resistant starch reaches your big intestine, it is still undigested and provides nourishment for the good bacteria in your gut. Reduced risks of heart disease, type 2 diabetes, and colon cancer have all been associated with it (28, 29).

Summary Due to the high fiber content of chickpea flour, blood fat levels may be improved. Additionally, it contains resistant starch, a form of fiber that has been associated with a number of health advantages.

7. More protein than other types of flour.

Compared to other flours, including white and whole-wheat flour, chickpea flour has a higher protein content.

Compared to white flour’s 13 grams and whole-wheat flour’s 16 grams of protein per 1-cup (92-gram) serving, chickpea flour has 20 grams (1).

Protein is essential for muscle growth and healing after illness and injury. It is crucial for controlling weight as well.

Foods high in protein keep you satiated for longer and require your body to expend more calories to digest (30).

Eating enough protein can also help you maintain lean muscle mass, which is crucial if you’re trying to lose weight due to its function in muscle growth (31).

Furthermore, since they include 8 of the 9 essential amino acids, the building blocks of protein that must come from your diet, chickpeas are a fantastic source of protein for vegetarians and vegans (32).

The remaining substance, methionine, is abundant in other plant-based meals such young lima beans (33).

Summary Since chickpea flour contains more protein than wheat flour, it may help you feel full longer and burn more calories. Given that they contain almost all of the necessary amino acids, chickpeas make an excellent source of protein for vegetarians.

8. Effective replacement for wheat flour

Compared to refined flour, it has a higher nutritious profile since it contains more vitamins, minerals, fiber, and protein, but fewer calories and carbs.

It is suitable for those who have celiac disease, gluten intolerance, or wheat allergies due to the absence of wheat. However, if you’re concerned about cross-contamination, search for kinds that are labelled gluten-free.

It’s a dense flour that when cooked adds structure and chewiness, partly simulating the action of gluten in wheat flour (34).

Researchers discovered that a ratio of three parts chickpea flour and one part potato or cassava starch was the best for creating a novel gluten-free bread. However, utilizing only chickpea flour resulted in a product that was also satisfactory (35).

Additionally, adding chickpea flour to a cookie recipe in place of wheat flour by just 30% increased the amount of nutrients and protein the cookies contained while preserving their pleasing flavor and appearance (36).

Summary Due to its similar cooking behavior to wheat flour, chickpea flour is a fantastic alternative. For those with celiac disease, gluten intolerance, or wheat allergies, it’s a fantastic substitute.

9. Simple to prepare at home

Chickpea flour is simple to manufacture at home. All you need is a cookie sheet, food processor, sifter, and dried chickpeas.

To produce your own chickpea flour, follow these steps:

  • To make roasted chickpea flour, spread the dried chickpeas out on a cookie sheet and roast them in a 350°F (175°C) oven for about 10 minutes, or until they are golden brown. This step is not required.
  • In a food processor, pulse the chickpeas until a fine powder is produced.
  • To remove any large chickpea bits that did not grind properly, sift the flour. These fragments can be discarded or put back through the food processor.

Store your chickpea flour at room temperature in an airtight container for the longest possible shelf life. It will last 68 weeks if done this manner.

There are various uses for chickpea flour:

  • in place of wheat flour while baking
  • mixed with wheat flour to make your baked items more nutritious
  • to thicken soups and curries naturally
  • to prepare typical Indian foods like laddu or pakora (vegetable fritters) (small dessert pastries)