Nutritionally, chickpea flour has the same advantages as chickpea and is superior to wheat flour in a whole range of elements: high percentage of vegetable fiber, protein, folic acid, potassium, calcium and phosphorus, minimal gluten and high amount of polyphenols (i.e. antioxidant substances). The main difference between chickpea flour and flour in its use for breads or sweets. It does not rise, since it contains very little gluten – and it is gluten that causes breads and sweets to rise. Also, chickpea flour has a high fiber content and absorbs much more liquid than other flours. This is why we increase the volume of liquids in a recipe when we use chickpea flour.
