How to Roast Chickpea Flour

Written by fred decker
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How to Roast Chickpea Flour
Chickpeas are ground finely to produce gram flour, also known as besan. (Hemera Technologies/ Images)

One of the staples of Indian cooking is chickpea flour, which is also called gram flour or besan. Because it is made of ground chickpeas, it is naturally gluten-free and high in protein. Chickpea flour is widely used in India and the rest of the Subcontinent, to make a variety of fried or baked foods. It is usually roasted first, to minimise its "beany" character and give it a pleasantly nutty flavour.

Skill level:

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Things you need

  • Chickpea flour
  • Heavy skillet
  • Wooden spoon or spatula
  • Heatproof bowl
  • Storage container or zipper-seal bag

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  1. 1

    Pour 1 cup of chickpea flour into a heavy skillet, and bring it up to medium heat. Stir periodically with a wooden spoon or heatproof spatula.

  2. 2

    Monitor the colour and aroma of the flour. When the pan has come up to the correct temperature, the flour will begin to darken and develop toasty, nutty aromas.

  3. 3

    Stir the flour continuously until it has all darkened to a rich medium brown, without any pale areas, and smells very aromatic. Pour the flour into a heatproof bowl, and repeat until you have roasted as much flour as you need.

  4. 4

    Cool the roasted flour in its bowl until it reaches room temperature. Use immediately, or store the flour in an airtight container or zipper-seal bag.

Tips and warnings

  • A small amount of roasted chickpea flour works well in shortbread cookie recipes. Use equal parts roasted chickpea flour and rice flour for a gluten-free shortbread cookie.

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