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Bob's Red Mill Flour Garbanzo Bean, 16-ounces (Pack of 4)

4.6 out of 5 stars 83 customer reviews
About the Product
  • Pack of four, 16-ounce (total of 88-ounce)
  • All natural
  • Kosher certified
  • Trans fat free
  • Cholesterol free

Frequently Bought Together

  • Bob's Red Mill Flour Garbanzo Bean, 16-ounces (Pack of 4)
  • +
  • Miracle Noodle Shirataki Pasta, 6 bag Variety Pack, 44 ounces (Includes: 2 Shirataki Angel Hair, 2 Shirataki Rice and 2 Shirataki Fettuccini)
Total price: $37.82
Buy the selected items together


Product Description

Garbanzo Bean Flour, freshly milled and 100% stone ground, is popular in Middle Eastern cooking and baking. Use 7/8 cup to replace 1 cup of wheat flour in baked goods. A recipe for easy-to- prepare Hummus is on the package.

Product Details

  • Item Weight: 2.8 pounds
  • Shipping Weight: 6 pounds (View shipping rates and policies)
  • Domestic Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B001KUUNP6
  • UPC: 039978003324
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (83 customer reviews)
  • Amazon Best Sellers Rank: #108,789 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

Important Information

Safety Warning

Manufactured in a facility that uses tree nuts and soy.

Ingredients

Garbanzo Beans.

Directions

Keeps best refrigerated or frozen.

Legal Disclaimer

Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.


Customer Questions & Answers

Customer Reviews

Top Customer Reviews

By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on August 12, 2012
Garbanzo flour is known as "Besan" in Indian cooking and it's simply the ground flour of chickpeas, so it's a bean flour, not a grain. it is slightly yellow in color and has a somewhat nutty and sweet taste. Due to the high protein, a batter of chickpea flour and water can behave rather like an egg batter when you use it to dip foods for frying. In addition, it's used in a number of Indian sweets that are somewhat like fudge or nougat.

If you want a really great recipe for zucchini pakoras, or fritters, it's so simple, you'll want to make these frequently. You can also use large white mushroom slices, Vidalia onion rings, even thinly sliced potato or sweet potato. Slices of cauliflower, carrot and whole trimmed green beans work, too. Here's the recipe:

1 cup Chickpea Flour
1/2 cup water
1 tsp Garam Masala (Indian spice mix)
2 tsp each, grated gingerroot and mashed garlic
1/2 tsp ground chili pepper

Mix this up until it's nice and smooth. This is your batter.

Thinly slice (1/4 inch) zucchini, or mushrooms, onions (make into rings), potatoes or use a mix of these vegetables. Dip each piece into the batter and coat well. Fry in a cast iron skillet with a shallow layer of vegetable oil (you don't need more than a 1/4 to a 1/2 inch of oil.) When the fritters are caramel-brown on one side, flip and cook the other side. Drain on paper towels and sprinkle lightly with coarse sea salt, if you like. I use tongs to flip the vegetables. These are fantastic as appetizers or a quick snack.
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While there's not much to expect from bean flour, Red Mill does an excellent job with pre-sifting it (it won't clump in batters as the Indian gram besan flour I'm used to does). It is a pricey doll compared to the gram besan, but you can tell the quality is much better in terms of consistency and texture. Like all bean flours, high in fiber and protein, lower in starchy carbs, and thus healthier for most people.

Use tips: *NOT* a good substitute for wheat flour in dough-based breads, though, as your dough will crumble. Much better used in thin batters... pancakes, crepes, etc. One good use is making crepes (use a normal crepe recipe, substitute bean flour for wheat flour, omit egg, and fry crepe at a lower temperature for a bit longer than normal to get rid of the beany taste)... then fill with whatever you want, for dessert I like farmer's cheese and then topped with honey, very healthy!).
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I've had a yen for my "super duper gut bombs" (oatmeal patties) but since I'm vegan now, it wasn't an option to make them with eggs. AHA! Garbanzo flour to the rescue and this brand is the best I've ever had. It held the patties together fully as well--or better--than eggs did. I'm a happy camper. BTW, I do the "throw together" method of cooking. Ingredients are quick oats, garbanzo flour, chopped fresh mushrooms, chopped onion, Braggs, coconut aminos, olive oil, garlic granules, Italian seasoning, sea salt and enough water to combine everything. Baked them on an oiled cookie sheet @ 350 until brown, turned once. The mushrooms keep them moist. YUM!!
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I originally got this to make my own flafel mix. I was honestly not crazy about it, and prefer the box stuff. darn! BUT, I have grown to love this stuff. Every time I make chicken, I use this to coat it and it works way better than flour. I can't even describe it. I use it to thicken anything that needs it too! And its way healthier than corn starch or flour.

I have some bread recipes that use this flour and I can't wait to try them!
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made a tasty flatbread with this last night: 1c bean flour, 1/2 c mashed baked yam (or canned pumpkin), salt to taste, cinnamon &/or nutmeg &/or pumpkin pie spice to taste, enough water for moist, handle-able dough. mix it up. spread on hot, oiled baking sheet. bake at 400 for about 25 minutes. when done, spread with nut butter or hummos, and it is practically a meal in itself for one or two people.
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I went on a flour-buying binge from Bob's Red Mill a year or so back. I have had repeated successes with some of the flours (oat, coconut, whole wheat pastry, almond meal) but others were sitting around waiting for me to figure out an appropriate use (green pea, chickpea).

I honestly cannot tell you what possessed me to buy 88 ounces of chickpea flour. But I decided a couple of weeks ago that I'd paid for it, so I'd better use it. I've since gone seeking recipes on the internet (won't bother to post them here since you can find the same ones using your favorite search engine; gluten-free cooking sites especially have a lot of offerings). I've been quite pleased with the results.

I have used this flour for:

*crackers
*pancakes
*falafel-type patties

This is a very easy flour to work with. It doesn't clump easily and I can make things like cracker dough without resorting to the food processor. (Not that I don't love my Cuisinart, it's just easier clean up if I don't have to drag it out.) The pancakes did not taste at all beany. You could actually use just about any pancake recipe and substitute an equal amount of chickpea flour for all-purpose flour, and it should work.

The recipe for falafel patties was on my bag. (If it's not on yours -- I think they do occasionally change up the recipes printed there -- there are a lot of recipes for Bob's products on the Bob's Red Mill website, as well.) Anyway, the recipe is great because it works, even for inexperienced cooks. It's easier than using actual mashed up chickpeas to make falafel, because you don't have to add additional flour or egg to make the patties stick together (so good for vegans).
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