C Is for Chickpea Flour

Chickpea flour has been getting a whole lot of love recently in the food world, and for good reason. Not only is it gluten-free, but it’s also packed with protein, fiber, and flavor that makes it an incredibly useful ingredient in any kitchen.

First, it’s important to know what chickpea flour is if you’re unfamiliar. Basically, it’s dry chickpeas that have been ground up finely into a flour — that’s it! Since it’s simply chickpeas, it’s naturally gluten-free and rich in protein, fiber, and other nutrients.

While traditionally used in recipes like French socca flatbread, the possibilities for chickpea flour are nearly endless. Toast it in a skillet first to enhance its naturally nutty flavor, then use it as a binder when making falafel or other fritters, baking gluten-free treats, breading meat, or even thickening soups.

Read More: To Thicken Soups and Sauces, Look to the Pantry

How do you like to use chickpea flour?