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Garbanzo Bean Flour (Chickpea Flour)

Gluten Free

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SKU: MTX1260

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Garbanzo Bean Flour is stone ground from rich and hearty whole garbanzo beans. It is high in fiber and a popular ingredient for gluten free baking.


Garbanzo Beans (chickpeas) are one of the creamiest and tastiest of beans.Chickpea flour made from this delicious bean lends a sweet, rich flavor to baked goods. Bob's Red Mill Garbanzo Bean Flour is freshly milled and 100% stone ground. Garbanzo beans are loaded with protein and dietary fiber and are a good source of iron. Garbanzo flour‚ also known as gram flour, chickpea powder and cici bean flour‚ is popular in Middle Eastern and Indian cooking and baking. Use it in dishes like falafel, hummus, socca, farinata, papadums and pakoras. It is also a wonderful ingredient for gluten free baking. Try it in crackers, pizza crusts, and breads. Garbanzo bean flour also works well in cakes or quick breads with strong flavors like chocolate and pumpkin. It can also be used to thicken soups, sauces, or gravies. Use garbanzo bean flour to replace up to 25% of the flour in your baking to increase protein and fiber.

To Your Good Health

  • Gluten Free

    This gluten free product was handled exclusively in our dedicated gluten free facility and tested for gluten free integrity in our quality control laboratory using an ELISA Gluten Assay test.

  • Kosher

    As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified kosher pareve or kosher dairy by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles.

  • Vegan

    All Bob’s Red Mill products are vegetarian. This product is also vegan, meaning it is made without the use of any animal products including eggs, dairy, and honey.

  • Stone Ground

    Our stone-ground flours and meals are made the old fashioned way, on our slow-turning quartz-stone mills. This time honored technique maintains cool temperatures, which preserves the natural flavor and healthy nutrition of the grains.

  • High Fiber

    Each serving of this product provides 20% or more of the recommended daily value for fiber. Dietary fiber aids digestion and makes you feel full faster, so it can help you maintain a healthy weight.

11 Reviews For "Garbanzo Bean Flour (Chickpea Flour)"

  1. Good for chocolate brownies

    by Tamara on 06 Wed,2017


    I used this flour to make chocolate brownies. If you are a fan of having a few bites of the batter ;), it will not taste that good if you use this flour. HOWEVER, the finished product was absolutely incredible and brownies tasted delicious; you would have no idea that they were made with chickpea flour. I really like this product and will be buying more for baking needs, especially because it has high fiber/ protein content. Highly recommend!!

  2. Basic soup thickener

    by Soup home jour on 04 Tue,2017


    Lot's of products for thickening. But this mild, filling, and quality ingredient made a lot of easy meals on a fixed income. Because I enjoyed it! Chick peas themselves are a good ingredient for salads and fridge mix saute.

  3. A flavor you have to get used to

    by Aloe on 07 Wed,2016


    I initially bought this flour for a face mask, but since I'd been cutting back on white flour and grains I tried baking with it too. The first thing I made was pancakes, and I thought they tasted awful. I'm not a bean eater, and it had a strange, potent taste to me. I was still willing to give the flour another try with desserts and found that the batter still didn't taste all too pleasant, but the resulting cakes were okay, still bean-y but not bad. Flavored cakes like cocoa, lemon, etc. help mask the bean taste a little more, but I have since adapted to the flavor anyway. It's been a couple of years now and I've come to like it as an alternative to baking with white or wheat flour, plus I finally get some beans in my diet. Be warned, if you don't eat garbanzo beans you might find the taste to be ...odd... until you get used to it.

  4. Amazing

    by M on 06 Wed,2016


    I used my flour for frying and it has paired well with Fried Green Tomatoes, Fried Okra, Fried Squash....you get my drift. Perfect.

  5. gluten-free banana bread

    by Claire on 09 Fri,2011

    I just baked my first gluten-free banana bread using almond meal (which I ground myself when I made my own almond milk from soaked raw almonds), and garbanzo bean flour from Bob's Redmill and it turned out wonderfully. You cannot taste the beany flavor of the beans at all and the texture is so delicate and soft but holds up well. I used 2 cups of almond meal, 1/2 cup gluten-free all purpose flour (mainly rice flour) and 1/2 cup of garbanzo bean flour to increase the protein content. I also added some honey in addition to palm sugar so the honey, along with the bananas may have helped mask the bean flavor. The result is a beautifully browned and flavorful banana bread you cannot tell it is not gluten-free. It tastes so banana-y!

  6. Wonderful flour!

    by Annie on 06 Tue,2011

    I've tried this flour in waffles, gravies, and thickening for casseroles and it's wonderful in flavor and in texture. My husband is somewhat picky in his tastes, but he too loves the rich taste.

  7. Amazing, flavorful flour

    by BrianK on 05 Sun,2011

    This garbanzo bean flour adds rich flavor and golden color to all kinds of egg-free batters and slurries. It's become my go-to ingredient for coating mushrooms & zucchini for deep-frying, as well as breading for seitan and other proteins. I use it, combined with almond milk and a touch of vanilla, to make a delicious (and vegan) French Toast batter. I've also experimented with using it for egg-free chile rellenos, with promising results. In addition to making falafel and other middle eastern dishes, I heartily recommend trying Mark Bittman's recipe for simple and delicious chickpea "fries".

  8. Love it

    by Andrea on 12 Sat,2010

    Those commenting on the poor flavor were probably using it in a recipe that does not mesh well with this flour. I am not sure if I would use this for desserts, but this flour tastes GREAT in savory recipes. I used it to make a crust for a vegetable pot pie and the addition of chickpea flour made all the difference. It really lends a unique depth of flavor and I could not tell a difference in texture, even though I used 2 cups of this flour and only 3/4 cup all purpose.

  9. Great quality

    by Gluten Free Jea on 12 Fri,2010

    Bob's Red Mill's products are always great quality! The taste of this particular product is not great because of what it is, not it's quality. I think there are much better choices available than Garbanzo Bean Flour.

  10. Gluten Free Brownies!

    by Renee J on 10 Mon,2010

    I used this flour as an equal substitute for my famous brownie recipe and the results were fantastic....my friends could not believe they were gluten free. The baking chocolate in the recipe masked the beanie flavor but the texture was even fudgier with the Bob's Red Mill Garbonzo bean flour. The only con is the cost. I use a cup of flour in the recipe and it's quite pricey(but worth it for the results it gives).

  11. Garbanzo (chick-pea) Flour No allergies!

    by John Positive on 07 Tue,2010

    After visiting India, I realized there were a few grains that I Could eat! I'm allergic to almost any bread, but bread made with garbanzo flour worked everytime for me. India also has a few break-cake-like breakfast dishes, and garbanzo flour works great in many of these.-JanWalkabout Liberation[@]

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Nutritional Facts
Serving Size: 1/4 cup(30g)
Servings Per Container: 20
Amount Per Serving % Daily Value
Calories 110
Calories from Fat 15
Total Fat 2 g 3 %
Saturated Fat 0 g 0 %
Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 5 mg 0 %
Total Carbohydrate 18 g 6 %
Dietary Fiber 5 g 20 %
Sugars 3 g N/A
Protein 6 g 12 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 4 %
Iron 10 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ingredients ground garbanzo beans

*Manufactured in a facility that also uses tree nuts and soy

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