Are you confused about the difference between chickpea flour and gram flour?
You’re not alone! These two flours are often used interchangeably in recipes, but they are not the same.
Chickpea flour, also known as garbanzo bean flour, and gram flour, also called besan, are both made from chickpeas, but they come from different varieties and have slightly different textures and flavors.
In this article, we’ll explore the differences between these two flours and help you understand when to use each one in your cooking.
So let’s dive in and discover the unique characteristics of chickpea flour and gram flour!
What Is The Difference Between Chickpea Flour And Gram Flour?
Chickpea flour and gram flour are both derived from chickpeas, but they are made from different varieties of the legume. Chickpea flour is made from white chickpeas, while gram flour is made from split brown chickpeas, also known as chana dal.
The texture and flavor of these two flours also differ slightly. Chickpea flour is lighter, coarser, and fluffier than gram flour, which is finer and smoother. Gram flour is denser and requires less water to produce a batter with the same consistency as chickpea flour.
While these flours have similar flavors and can be used interchangeably in some recipes, it’s important to note that substituting one for the other can sometimes mess up a recipe. It’s best to follow the recipe’s instructions or use recipes provided by the manufacturer on their website.
What Is Chickpea Flour?
Chickpea flour, also known as garbanzo bean flour or besan, is a gluten-free flour made from ground-up white chickpeas. Chickpeas are one of the creamiest and tastiest of beans, and their flour has a naturally sweet and rich flavor that lends a unique taste to baked goods.
Chickpea flour is a good source of fiber and protein, making it a popular ingredient for gluten-free baking. It can be used as a thickener or binding agent for batters and works well in dishes like falafel, hummus, socca, farinata, papadums, and pakoras. It is also a wonderful ingredient for gluten-free baking, as it can be used to make crackers, pizza crusts, breads, cakes, cookies, and even omelettes.
This flour is freshly milled and 100% stone ground from rich and hearty whole garbanzo beans. Garbanzo beans are loaded with protein and dietary fiber and are a good source of iron. Chickpea flour is also a great substitute for wheat or all-purpose flour in many recipes. It can also be used to thicken soups, sauces or gravies by replacing up to 25% of the flour in your baking to increase protein and fiber.
Chickpea flour is popularly used in Indian, Pakistani, Bangladeshi and other cuisines. In India, it is used in the batter to make pakoras. In southern France, it is used to make Socca. Chickpea flour is incredibly easy to make at home with a high-speed blender or a grain mill in just 10 minutes.
What Is Gram Flour?
Gram flour, also known as besan or chana dal flour, is a finely ground powder made from cooked and roasted split brown chickpeas. It is pale yellow in color and has a silky texture. Gram flour is a staple ingredient in Indian cuisine, as well as in some Asian, Middle Eastern, and European dishes.
Gram flour is packed with health benefits and provides minerals and nutrients that are vital for the human body to grow and function properly. It is naturally gluten-free and contains more protein than other flours. Gram flour is also rich in B vitamins, calcium, iron, phosphorous, and magnesium.
In Indian cuisine, gram flour is used to make a variety of deep-fried dishes such as pakoras (vegetable fritters), bonda (potato croquettes), and bajji (stuffed chilies). It is also used to make a crispy flatbread called papadum. In other international cuisines, gram flour is used to make an Italian flatbread called farinata, a crepe-like French-Provencial flatbread called socca, and Sicilian fritters called panelle.
Gram flour can easily be found in most convenience stores across the globe or in specialty grocery stores. It can also be made at home by boiling, dry-roasting, and mortar-grinding dried chickpeas. When using gram flour in recipes, it’s important to note that it has a denser texture than chickpea flour and requires less water to produce a batter with the same consistency as chickpea flour.
How Are Chickpea Flour And Gram Flour Made?
Both chickpea flour and gram flour are made from dried chickpeas, but the process of making them differs slightly.
To make chickpea flour, also known as garbanzo flour, white chickpeas are used. The first step is to blend the dried chickpeas in a high-speed food processor or blender until they turn into a fine powder. The mixture is then sifted to remove any lumps, and any larger particles that remain are ground again. Finally, the flour is stored in an airtight container for up to two months.
Gram flour, on the other hand, is made from split brown chickpeas, also known as chana dal. The process of making gram flour involves soaking the chana dal in water for a few hours or overnight, then draining and drying them completely. Once they are dry, they can be roasted lightly before grinding them into a fine powder using a food processor or spice grinder. The final step is to sift the mixture to remove any larger particles.
Texture And Flavor Differences Between Chickpea Flour And Gram Flour
When it comes to texture and flavor, there are some notable differences between chickpea flour and gram flour. Chickpea flour has a slightly nutty and bean-like flavor that is fairly neutral, making it a versatile ingredient for both sweet and savory dishes. Its texture is light, coarse, and fluffy, which makes it ideal for batters and doughs that require a light and airy texture.
On the other hand, gram flour has a denser texture and a slightly sweeter flavor than chickpea flour. Its fine and smooth texture makes it perfect for recipes that require a thicker consistency, such as fritters or flatbreads. Gram flour also requires less water to produce a batter with the same consistency as chickpea flour.
While these differences in texture and flavor may seem subtle, they can have a significant impact on the final outcome of a recipe. It’s important to choose the right flour for the recipe to ensure that the texture and flavor are just right. In some cases, using the wrong flour can result in a dish that is too dense or has an off-putting flavor.
When To Use Chickpea Flour Vs. Gram Flour In Cooking
Chickpea flour and gram flour are both versatile ingredients that can be used in a variety of dishes. However, there are some instances when one flour is better suited than the other.
When it comes to Indian cuisine, gram flour is the go-to flour for many dishes such as curries, fritters, and bread. Its dense and grainy texture makes it perfect for binding ingredients together and giving dishes a crispy texture. Chickpea flour, on the other hand, is often used in Italian and French cuisine for making snacks and breads. Its lighter texture makes it ideal for creating airy and fluffy dishes.
If you’re looking to make gluten-free baked goods, chickpea flour is a great alternative to wheat flour. It works well in dense cakes, biscuits, tray bakes like brownies, and quick unleavened breads. Gram flour can also be used as a gluten-free alternative to wheat flour in baking but may result in a denser texture.
Chickpea flour is also a great egg replacer in vegan cooking or when avoiding eggs for allergy sufferers. When mixed with equal quantities of water, it can be used to replace eggs in a recipe, much like chia seeds and flaxseed. Gram flour can also be used as an egg replacer but may result in a denser texture.
In terms of thickening soups, sauces, and curries, both flours work well. However, gram flour is more commonly used in Indian cuisine due to its ability to prevent curdling, especially in warm yogurt-based sauces.
When it comes to making batter or crumb coating for fried foods, chickpea flour is the preferred choice. It can be mixed with seasoning and enough beer or sparkling water to make a thin batter that just coats the spoon for a crispy, tempura-style batter. Gram flour can also be used as a batter or crumb coating but may result in a denser texture.
Nutritional Differences Between Chickpea Flour And Gram Flour
In terms of nutrition, chickpea flour is higher in protein than gram flour. A 1-cup serving of chickpea flour provides 20 grams of protein, compared to 11 grams in gram flour. Protein is essential for building and repairing muscle, as well as weight management, as high-protein foods keep you fuller longer and require more calories to digest.
Chickpea flour also contains more copper, magnesium, selenium, phosphorus, and iron compared to gram flour. Copper is important for maintaining healthy bones and blood vessels, while magnesium plays a role in nerve and muscle function. Selenium is an antioxidant that helps protect cells from damage, and phosphorus is essential for bone health. Iron is crucial for transporting oxygen throughout the body.
On the other hand, gram flour is higher in folate, vitamin B5, vitamin B2, and fiber compared to chickpea flour. Folate is important for cell growth and development, while vitamin B5 plays a role in energy production. Vitamin B2 helps convert food into energy and supports healthy vision. Fiber is important for digestive health and can help lower cholesterol levels.
It’s worth noting that both flours are high in calories, with gram flour having slightly fewer calories than chickpea flour. However, chickpea flour may be a better choice for those looking to increase their protein intake or boost their intake of certain minerals like copper and magnesium. Gram flour may be a better choice for those looking to increase their fiber or folate intake.
