How to Substitute Gram Flour?

Once you’ve become acquainted with gram flour (besan), you’ll quickly discover why it is a great and adaptable product. Overall, it’s one of those must-haves in your kitchen that necessitates having a backup plan ready. Here, we are sharing some fantastic gram flour substitutes.

Gram flour in a plate along with chana dal

What Is Gram Flour?
What Is Gram Flour Used For?
Does Gram Flour Contain Gluten?
Is Gram Flour The Same As Chickpea Flour?
Best Substitutes for Gram Flour
Recipes Using Gram Flour/Besan

What Is Gram Flour?

Gram flour is a flour prepared from yellow gram lentils, which are split chickpeas or chana dal. In Hindi, split chickpea flour is known as Besan. Gram flour is also called chickpea flour, and both these terms are used interchangeably.

What Is Gram Flour Used For?

Gram flour contains a high amount of carbohydrates, higher fiber as compared to other flours, no gluten, and a considerable amount of protein.

Besan is used for making snacks, sweets, and curries, as a coating in pakoras, flatbreads, pancakes, etc.

Some popular snacks made with besan are dhokla, khandvi, besan chilla, and onion bhaji.

The desserts and sweets that use besan are besan barfi, besan halwa, and besan ladoo.

Does Gram Flour Contain Gluten?

Gram flour is, indeed, gluten-free and vegan. Gram flour is prepared from ground gluten-free chickpeas.

Chickpeas are also known as garbanzo beans, gram, Bengal gram, Egyptian pea, cici beans, chi chi beans, and cece beans.

Is Gram Flour The Same As Chickpea Flour?

Chickpeas are a legume that comes in several varieties. The ones you commonly see are the white chickpeas, also known as Garbanzo Beans or Kabuli Chana. These white chickpeas, when ground, form chickpea flour.

Another chickpea, most commonly used in India, is called Kala Chana, which translates to Black Chickpea. These have the same shape as garbanzo beans but are smaller in color and have dark brown or black skin.

When black chickpeas are hulled and split, we get Chana Dal. This yellow lentil is also called Bengal Gram Dal. The lentil soup made from this gram dal is also called Chana Dal. When raw or roasted Chana Dal is ground into flour, it is called Besan or Gram flour.

So, technically, Gram Flour and Chickpea Flour are not exactly the same. However, in many recipes, it is okay to use them interchangeably.

Chickpea with flour and chana dal with gram flour in two plates.

Best Substitutes for Gram Flour

Whole Wheat Flour

Whole Wheat flour is usually the best option and is a staple in Indian homes. This flour is used frequently but is dense. It can produce tasty bouncy bread, donuts, and waffles.

It’s also high in fiber, iron, protein, calcium, and other nutrients. The biggest disadvantage is that it is not ideal for those who are gluten-sensitive, which is why many gluten-free people rely on alternatives such as chickpea flour in the first place.

Rice Flour

Rice flour is created from finely milled rice and has a bland, neutral flavor. It is quite versatile. It is commonly found in cake mixes and ice cream recipes and is typically utilized in desserts and savory dishes.

Rice flour can also be used for bread, meats, fish fillets, eggplants, and other vegetables.

This is due to the dough producing a crispy exterior, which is ideal for the frying process. It also works well in flatbreads and waffles. It is a gluten-free flour.

Buckwheat Flour

Buckwheat is a gluten-free grain with a lovely nutty flavor that could be just right for the recipe you’re aiming to make.

In Hindi, it is called ”Kuttu ka atta”. “Kuttu” translates to buckwheat, and “Atta” means flour. It is quite popular during fasting / vrat in India.

It has more fiber than many of the other flours, but it still works well. It is frequently compared to oat flour because the two forms of flour are quite similar.

Amaranth Flour

Amaranth flour is a popular gluten-free flour. It’s called ‘Rajgira atta’ in Hindi. Rajgira is a frequent ingredient that people in India use during religious fasting. It tastes a lot like buckwheat flour.

This flour has been utilized in cooking, and it is now routinely employed in foods such as flatbread, tortillas, crackers, and more.

It has a nutty flavor, similar to Spelt flour, and adds a great depth of flavor to meals like those stated above. It’s also nutritionally rich.

Quinoa Flour

Quinoa flour is not only protein-rich but also a gluten-free substitute.

Quinoa can be substituted for gram flour in a 1:1 ratio. If you enjoy falafel, try replacing the flour with quinoa flour and following the rest of the recipe.

Quinoa flour can be easily made at home. Simply toast whole raw seeds, on a heated skillet over medium heat till golden brown. You can use a grinder to make the flour when the seeds have cooled down.

The distinct quinoa flavor enhances the flavor of any dish. However, because of its stronger taste, quinoa flour is not suitable for desserts or other baked items such as cakes and cookies.

Corn Flour

Corn flour, like gram flour, is a great binding agent. It’s also an excellent thickener. In practically any recipe, cornflour can be used in place of gram flour. However, it is a touch too dense for dishes like Pakoras or Chila (Indian pancakes). Because of the mild flavor of corn, your meals will be richer as well.

Tapioca Flour

Tapioca flour is manufactured from cassava, a root vegetable. This flour is starchy and primarily composed of carbs. Tapioca flour is obtained from cassava root. Washing and pulping are used to extract the starch from the roots. After that, the sticky pulp is squeezed to obtain a starchy liquid. Tapioca flour is what you get after all the water in the starchy liquid evaporates.

This gluten-free flour is ideal for people with dietary allergies and sensitivities.

Cassava Flour

Cassava flour is neutral and mild in flavor. It may not be easy to obtain in your local grocery shop, but it is easily acquired online.

Cassava flour uses the whole root, unlike tapioca flour. The root is peeled, dried, and ground to a powder. It is rich in fiber.

It’s high in protein and has antioxidant characteristics that help your immune system. Furthermore, because it is gluten-free, it can be used in gluten-free cooking and baking.