🌾 Flour

Complete Guide to Chickpea Flour Substitutes

The ultimate guide to chickpea flour substitutes. Learn about all available alternatives, their properties, ratios, and best uses for every cooking application including baking, frying, and egg replacement.

✓

Quick Answer

The best chickpea flour substitutes are Besan Flour (1:1), Fava Bean Flour (1:1), Soy Flour (1:1), Rice Flour + Protein Powder (3:1), and Almond Flour (1:1). For egg replacement, use 3 tbsp chickpea flour + 3 tbsp water per egg. Choose based on your specific cooking method and dietary needs.

Best Substitutes

Besan Flour

1:1

The closest substitute to chickpea flour, made from the same chickpeas but with a different name. Provides identical flavor, texture, and nutritional properties.

Best for:

bakingfryingpancakesfrittersIndian cookingpakorafalafelmost applications

Besan flour is identical to chickpea flour - just a different name. It provides the same nutty flavor, binding properties, and nutritional benefits.

Fava Bean Flour

1:1

Similar legume flour with comparable protein content and binding properties. Made from ground fava beans with a slightly different but complementary flavor.

Best for:

bakingfryingpancakesfrittersMediterranean cookingwhen you want similar protein content

Fava bean flour has similar protein content and binding properties to chickpea flour. It has a slightly different but complementary earthy flavor.

Soy Flour

1:1

High-protein flour with excellent binding properties. Made from ground soybeans with a stronger, more pronounced flavor than chickpea flour.

Best for:

bakingfryingwhen you want high proteinvegan cookingwhen you want strong binding

Soy flour has excellent binding properties and high protein content. It has a stronger, more pronounced flavor than chickpea flour, so adjust seasonings accordingly.

Rice Flour + Protein Powder

3:1 (3 parts rice flour to 1 part protein powder)

Blend that mimics chickpea flour's protein content and binding properties. Use pea protein or soy protein powder for best results.

Best for:

bakingpancakeswhen you need gluten-free optionwhen you want to control protein content

This blend provides similar protein content and binding properties. Adjust liquid content as protein powder absorbs more moisture than chickpea flour.

Almond Flour

1:1

Nut-based flour with similar protein content and binding properties. Adds healthy fats and a nutty flavor while being naturally gluten-free.

Best for:

bakingpancakeslow-carb cookingketo recipeswhen you want nutty flavor

Almond flour has similar protein content and binding properties. It adds healthy fats and a nutty flavor, and you may need to reduce oil in recipes.

Quinoa Flour

1:1

Complete protein flour with similar texture and binding properties. Made from ground quinoa with a slightly bitter flavor that can be balanced with sweeteners.

Best for:

bakingpancakeswhen you want complete proteingluten-free cookinghealthy baking

Quinoa flour provides complete protein and similar binding properties. It has a slightly bitter flavor, so you may need to adjust sweeteners in recipes.

Oat Flour

1:1

Fiber-rich flour with good binding properties. Made from ground oats with a mild, slightly sweet flavor that works well in most applications.

Best for:

bakingpancakeswhen you want fiberhealthy bakingmost applications

Oat flour provides good binding properties and is high in fiber. It has a mild, slightly sweet flavor and works well in most applications.

Coconut Flour

1:4 (use 1/4 cup coconut flour for 1 cup chickpea flour)

High-fiber, low-carb flour that's extremely absorbent. Perfect for keto and gluten-free baking but requires significant recipe adjustments.

Best for:

low-carb bakingketo recipeswhen you want high fibergluten-free baking

Coconut flour is extremely absorbent and requires significant recipe adjustments. Use 1/4 cup coconut flour for every 1 cup chickpea flour and increase eggs and liquid accordingly.

All-Purpose Flour

1:1

Standard wheat flour that can work as a substitute but lacks the protein content and binding properties of chickpea flour.

Best for:

general bakingwhen you need basic flour substitutewhen gluten-free isn't required

All-purpose flour can work as a substitute but lacks the protein content and binding properties of chickpea flour. You may need to add extra binding agents.

Cornstarch

1:1

Pure starch that works well for thickening and some binding applications but lacks the protein content and flavor of chickpea flour.

Best for:

thickeningwhen you need clear resultssome binding applications

Cornstarch works well for thickening and some binding applications but lacks the protein content and flavor of chickpea flour. It's best for specific applications only.

Cooking Tips

  • 💡For authentic chickpea flour flavor: Use besan flour as it's identical
  • 💡For egg replacement: Mix 3 tbsp chickpea flour with 3 tbsp water per egg
  • 💡For falafel: Use besan flour or fava bean flour for best results
  • 💡For pakora: Besan flour is essential for authentic Indian flavor
  • 💡For baking: Add xanthan gum (1/4 tsp per cup) for better binding in gluten-free recipes
  • 💡For frying: Chickpea flour creates the crispiest coatings
  • 💡For thickening: Mix with cold liquid before adding to hot liquids
  • 💡For seitan: Chickpea flour adds protein and binding properties
  • 💡For gluten-free cooking: Always check labels to ensure ingredients are certified gluten-free
  • 💡For best results: Let batters rest 5-10 minutes before cooking
  • 💡For storage: Keep in airtight containers in cool, dry places to prevent rancidity
  • 💡For protein content: Soy flour and quinoa flour provide the highest protein levels

Frequently Asked Questions

Summary

The ultimate guide to chickpea flour substitutes. Learn about all available alternatives, their properties, ratios, and best uses for every cooking application including baking, frying, and egg replacement.