Great substitute for wheat flour

Chickpea flour is a great alternative to wheat flour. It has a higher nutritious profile than refined flour because it contains more vitamins, minerals, fiber, and protein while containing fewer calories and carbohydrates. It is also suitable for persons with celiac disease, gluten intolerance, or wheat allergy because it does not include wheat. If you're concerned about cross-contamination, seek gluten-free varieties. Furthermore, in fried and baked meals, it acts similarly to refined flour.

It's a thick flour that, when cooked, replicates the function of gluten in wheat flour by imparting structure and chewiness. Researchers discovered that a mixture of three parts chickpea flour and one part potato or cassava starch was excellent for creating a novel gluten-free bread. Even so, using solely chickpea flour yielded a satisfactory result. Furthermore, substituting merely 30% of the wheat flour in a cookie recipe with chickpea flour increased the nutritional and protein content while keeping a nice flavor and look.