Chickpea Flour - The Underrated Egg Replacer
I am often shocked when I read egg replacing tips written by other vegans, because chickpea flour never seems to be there. While my go-to egg replacer used to be ground flaxseeds, since discovering chickpea flour I have never looked back.
Chickpea flour is readily available in health food shops, along with Indian, Italian and French grocers. It is also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour. You can even make your own out of whole, dry chickpeas if you have a grain mill or very powerful food processor.
Veganising recipes with chickpea flour could never be easier. Simply add 1/4 cup of chickpea flour to the dry ingredients, making sure to break up any lumps in it, and increase the liquid in the recipe by 1/4 cup.
I've successfully veganized and created recipes that would normally be very egg-heavy with chickpea flour. Even in my version of a lemon slice (published in Triumph of the Lentil), where the topping normally consists almost entirely of eggs, the chickpea flour not only replaced the texture that I remembered, but also added the yellow colour that eggs would normally add.
Nutritionally, it provides the protein that would normally be found in eggs, not to mention the many vitamins and minerals that are found in chickpeas including folate, iron and calcium.
The only drawback to using chickpea flour is that it has a terrible taste before cooking. So if you're using it heavily in a recipe and want to eat the uncooked batter, you may be in for some disappointment. But given the benefits I've explained above, this is something that can be overlooked.
To replace one egg, use ¼ cup of chickpea flour and ¼ cup water or non-dairy milk.
About the author: Hilda is the author of Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites
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I have a co-worker who has been vegan for many years now. In an effort to be inclusive, I have been making chickpea baking for a while now. Thank you so much for your recipe! They are a big hit at the office :)
I find this recommendation puzzling, since it doesn't tell you the volume of the other ingredients to which this extra 1/2 cup of ingredients is being added.
I haven't tried this yet, but given that an egg has a volume of about a quarter cup, and the recommended chickpea/water ratio is 1/1, it seems a recommendation of 1/8 cup flour to 1/8 cup water per recipe egg would be more precise.
I've always been worried about egg replacements but this one worked so well. Really glad I can feel confident replacing my eggs now and not worry about taste issues. Thanks for sharing!
You’ve sparked my interest, where did you learn about this?
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Thanks for sharing the information with us, it was very informative
I'm not vegan but my wife is, and she will love this!
Anthony Scott Dietrich
Nice information, valuable and excellent design, as share good stuff with good ideas and concepts,
This site is really great in sharing healthy recipes, thanks for always keeping us posted.
Awesome recipe! I'm definitely going to give this a go! :)
This is definitely underrated. We have a lot of clients that are vegan and gluten free. This is a great way to give something tasty to our clients to stand out from the competition while understanding their needs and personalizing it.
Holy guacamole. This chickpea flour is top notch.
Love your vegan recipe, will follow more.
Using Chickpeas for years1
I've been using chickpea flour for years after i Was turned onto it by one of my vegan friends. She owns a bakery and was raving about it so I had to try it. It worked great and I've been using it ever since. Save the chickens!
great news for vegans!
Great expounding of the usefulness of chickpea flour as a replacement for eggs in the many delicious foods that one can find today. Though, do remember to keep your food covered with seal containers and to clear away all remaining food crumbs that is lying about on the table. This will keep pest away and save you a visit from the pest control guys!