Ingredient swap
Chickpea Flour vs All-Purpose Flour
Chickpea flour has about twice the protein and four times the fiber of all-purpose flour, and no gluten. It is denser and tastes of beans until cooked.
How to swap
Replace up to a quarter of the flour 1:1 by weight in quick breads. Use it alone for flatbreads, fritters and egg-free omelets.
Side by side
| Per 100 g | Chickpea Flour | All-Purpose Flour |
|---|---|---|
| Calories | 387 | 364 better |
| Protein | 22.4 gbetter | 10.3 g |
| Carbs | 57.8 gbetter | 76.3 g |
| Fat | 6.7 g | 1 g |
| Fiber | 10.8 gbetter | 2.7 g |
| Sugar | 10.9 g | 0.3 gbetter |
| Sodium | 64 mg | 2 mgbetter |
| 1 cup weighs | 92 g | 125 g |
"Better" means more protein or fiber, or fewer calories, carbs, sugar or salt. Fat is not scored.
Macros per 100 g
Common questions
Can I use all-purpose flour instead of chickpea flour?
Replace up to a quarter of the flour 1:1 by weight in quick breads. Use it alone for flatbreads, fritters and egg-free omelets.
Which has more protein?
Chickpea Flour, with 22.4 g per 100 g versus 10.3 g.
Which has fewer calories?
All-Purpose Flour, with 364 calories per 100 g.