If we had to pick one gluten-free flour that tops the rest, it’d be chickpea flour. Nutty, protein-rich, and super versatile, this flour made from legumes is the wave of the future. It makes a sturdy base for pizza toppings and gives sweet baked goods a little something extra, flavor-wise. Not convinced yet? Take a look at these seven recipes, and we bet you’ll pick up a bag of chickpea flour the next time you’re at the grocery store.
Although slightly more work than its cousin, the socca (see #6), this chickpea flour flatbread is well-worth rolling up your sleeves. Spread the grilled breads with pesto (any ol’ container will do!) and pile on the veg.
Attention, everyone: Savory waffles are the future. The grooves scream out to be filled with toppings (think: sautéed greens, eggs, marinated beans, spicy yogurt sauce.) And when made with chickpea flour, the nutty batter pairs with Parmesan cheese like a dream. You better have room for seconds.
Someone give Cookie Monster a heads up: “C” is now for chickpea flour chocolate chip cookies. Fat and chewy, these cookies are somehow also gluten-free and vegan, so no one gets left out. Rip one of these guys in half and sigh with relief. You’re about to be much, much happier.
Chickpea pancakes are on our menu for breakfast, lunch, and dinner. Smear with Greek yogurt or tahini, pile on the greens—anything goes. We’re all about the spiced roasted carrot topping in this recipe too, but we think any veg will do.
Chickpea + banana. Sounds gross, tastes amazing. With a big handful of chocolate chips, this grain-free banana bread is just as satisfying a dessert as it is breakfast… or even midday snack. Smear with yogurt or jam for the best bite imaginable.
Essentially a chickpea flour crepe, soccas are the ideal vessel for tomato sauce, veggies, and a good pile of cheese (or cashew cheese sauce, for the vegans). Infinitely quicker than a yeast-based homemade pizza crust, chickpea flour also opens the doors to more exciting flavor options. Try chopped Kalamata olives, garlicky sautéed spinach, roasted eggplant rounds, or even an egg!
If you’ve had too many matzo balls that feel like giant rocks in your stomach post-meal, stop, and try chickpea flour. The protein-rich flour goes surprisingly fluffy when mixed with eggs and floated in vegetable broth. Even if it’s not Passover, you’ll be ready to make these bad boys for dinner.