Chickpea Flour (Kichererbsenmehl) – Properties, Usage, Alternatives

Practical guide to chickpea flour (kichererbsenmehl): what it does in sourdough and mixed doughs, hydration and mixing tips, and sensible substitutes.

At a Glance

Chickpea flour (besan/gram flour) is milled from dried chickpeas. It's high in protein and starch, naturally gluten-free, with a nutty, savory flavor that works well in flatbreads, pancakes, batters, and as a protein-rich addition to mixed doughs.

💡 Unlike cereal flours, chickpea flour is legume-based. Its functional behavior comes from a combination of legume proteins and resistant starches; it does not form gluten and therefore cannot replace wheat 1:1 for structure in leavened breads without adjustments.[1]

Besan Gram flour Chana flour

Properties

Protein content 20-22%
Color Pale yellow to deep gold
Flavor Nutty, slightly beany
Gluten None (gluten-free)
Water absorption High — binds water and thickens
Typical uses Batters, flatbreads, binding agent, enrichment

⚠️ Because chickpea flour contains soluble fibers and legume proteins, it gels and thickens with hydration and heat. In mixed sourdough doughs it increases dough viscosity and can improve crumb moisture, but it cannot replace gluten's network-forming role on its own.[1][2]

Best Uses

✓ Ideal for:

  • • Flatbreads and socca
  • • Pancakes and crepes
  • • Enriching mixed wheat doughs (up to ~10-20%)
  • • Gluten-free baking when combined with binders (xanthan, psyllium)

✗ Not ideal for:

Mixing recommendations:

5-10% chickpea flour in wheat sourdough
→ Adds protein and umami without compromising gluten network
10-20% chickpea + 80-90% wheat
→ Richer crumb and more moist texture; increase hydration by 3–6%
100% chickpea (gluten-free)
→ Requires binders (psyllium 6–8% or xanthan), gas-retaining starches, and different fermentation — best for flatbreads or quick breads

Behavior in Dough

Consistency

Increased viscosity and tackiness; doughs feel denser and stickier as chickpea proportion rises.

Development

No gluten window; development relies on wheat gluten if present, or on binders/gelation in gluten-free mixes.

Fermentation

Sourdough fermentation proceeds but gas retention is reduced without adequate gluten or gums; expect lower rise and different crumb.

Sourdough required!

Chickpea flour does not require sourdough acid for enzyme control the way rye does, but fermentation benefits flavor and digestibility. Fermenting chickpea mixes can reduce beany flavors and improve crumb.[1][2]

Minimum: When used as an enrichment in wheat breads, keep chickpea under 20% to preserve structure.

Hydration

Recommended: Increase hydration by 3–6% when adding 10–20% chickpea flour; for gluten-free 100% chickpea batters expect very high hydration (100%+ by baker's percentage) or treat as batter.

Hydration increases over time as chickpea flour hydrates and swells; rest (autolyse) for 20–30 minutes improves integration.

Alternatives & Substitutes

Direct alternatives:

Fava bean flour

Similar legume profile, slightly milder flavor

Soy flour

Higher protein, stronger flavor—may need less added protein

Pea protein powder (blend)

Concentrated protein for enrichment; use sparingly and adjust hydration

International equivalents:

Country Flour Brands
India Besan (chickpea flour) Local mill brands; widely available
USA/UK Chickpea / gram flour Bob's Red Mill, Shipton Mill

Where to Buy

🛒 Supermarket

  • Large grocery chains (ethnic/Indian aisle)
  • Specialty health food stores

🌿 Organic

  • Natural Grocers
  • Local co-ops and bulk bins

💡 Buy in small quantities or refrigerate after opening; fresher milled chickpea flour tastes less 'beany' and performs better in doughs.[1]

Storage

Shelf life

6-12 months sealed (cool), 3-6 months opened at room temp; longer if refrigerated

Storage location

Cool, dark, airtight; refrigeration or freezing extends shelf life

⚠️ Because legume flours oxidize and develop off-flavors, keep sealed and use within recommended times.[2]

Recipes with this flour

Recipes that use chickpea flour or benefit from adding it:

Socca / Chickpea Flatbread 100% chickpea Wheat Sourdough Enriched with Chickpea 10% Gluten-Free Chickpea Quick Bread 100% with binders

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog – Link