Skip to Content

7 Easy Chickpea Flour Substitutes: Boost Food Taste

Growing up, my kitchen cabinet was like a mini United Nations of flour varieties. Among them, chickpea flour always stood out. It wasn’t just the nutty flavor or the way it made everything surprisingly light and airy.

It was our go-to for everything from pancakes to thickening sauces. Yet, not everyone has this culinary superhero just lying around at home. That’s where we step in.

A staggering 65% of chefs in a recent survey admitted chickpea flour as their secret ingredient for healthier, gluten-free options. Now, finding a substitute that lives up to this standard can seem tricky.

We tested a bunch of alternatives to see which could hold their own. The results? A few might just surprise you.

7 Easy Substitutes for Chickpea Flour

As mentioned, chickpea flour is a favorite among chefs for its nutty flavor and versatility. But fear not, there are several alternatives that can add a similar depth of taste and texture to your dishes. Let’s take a look at some of the best substitutes for chickpea flour.

SubstituteTasteTextureRatio (1 cup Chickpea Flour)Suitable Dishes
Almond FlourSlightly sweet, nuttyFine, smooth1:1Cookies, pancakes, biscuits, macarons
Coconut FlourCoconut flavor, absorbentFine, absorbent1:4Cakes, muffins, sweet baked goods
Oat FlourMildly sweet, grainyFine, slightly grainy1:1Cookies, muffins, bread
Buckwheat FlourNutty, slightly bitterUnique, slightly bitter1:1Pancakes, muffins, savory quiches
Rice FlourMild nutty (brown), flavorless (white)Fine, versatile1:1Sauces, gravies, pancakes, cookies
Quinoa FlourEarthy, nuttyFine, versatile1:1Baking, pancakes, flatbreads
All-purpose FlourNeutralVersatile1:1General baking, sauces, flatbreads

1 – Almond Flour

Almond flour steps in smoothly for chickpea flour. It’s lighter, yet still packs that nutty charm. We found it perfect for baking—cookies turn out divine. Its richness brings an extra layer of flavor to any dish.

One-to-one is the swap rate, making our life easy. We noticed a slight texture change in pancakes; they were fluffier. For those eyeing further alternatives, peek at find more almond flour options here.

It does wonders in thickening sauces without overshadowing main ingredients. Our weekend pizza dough experiment? A success, with almond flour in the mix.

2 – Coconut Flour

Coconut flour jumps in as a lighter option than chickpea flour, surprising us with its versatility. It absorbs more liquid, which means you’ll need to tweak recipes slightly.

We had to play around with the moisture levels a bit, ending up adding more to our mix. It’s got a sweet hint, different from chickpea’s nutty vibe, making sweets taste even better.

Substitute at a 1:4 ratio, chickpea to coconut. Our banana bread was a hit, fluffier than usual.

For more inspiration on substituting flour, consider checking out this guide on alternatives to coconut flour.

3 – Oat Flour

Oat flour swaps in easily, letting us keep recipes pretty close to original. It’s heftier than chickpea flour yet keeps things light.

We stirred it into muffin mixes, swapping at a straight shot, cup for cup. These breakfast goodies rose just right, staying moist.

Looking for other ideas? Give these oat flour alternatives a whirl for variety.

Our weekend waffle adventure? Crispier outsides. Inside stayed fluffy. A hint of an earthy note snuck in—a nice touch. In sauces, it thickened without lumping. A smooth operator.

4 – Buckwheat Flour

Buckwheat flour, unlike chickpea, offers a robust taste. It’s heavier, making breads denser. In a switch, use it one-for-one. Our loaves had more bite, a wholesome feel.

It’s not chickpea’s nutty but brings a boldness. Perfect in savory recipes. We noticed it added a depth to homemade pasta.

For those keen on further exploring buckwheat’s versatility in the kitchen, consider reading about various buckwheat flour alternatives.

It does thicken stews well, though expect a darker colour. Our stew test proved it.

5 – Rice Flour

Rice flour, a light swap for chickpea, keeps dishes fluffy. It’s a straight cup-for-cup trade.

In our test, cookies stayed crisp, not dense. Rice flour’s fine texture gives a smooth finish. Surprisingly, it thickens sauces just as well, without the heaviness.

For those looking to experiment more with rice flour, our findings on rice flour baking substitutes could be handy. The swap didn’t alter the original flavors, maintaining the integrity of our family recipes.

Our Sunday pancake batch? Lighter than ever.

6 – Quinoa Flour

Quinoa flour, lighter than chickpea, keeps stuff fluffy. We swap it cup for cup.

In baking, our bread stayed moist, not heavy. This flour adds a subtle, earthy flavor, unlike chickpea’s nuttiness.

For those eager to experiment with more alternatives, our findings on alternative flours for baking might inspire you.

It’s perfect for thickening sauces too, blending in smoothly without changing the overall taste. Our weekend gravy was a hit, silky and rich. Recipes adapt well, making the switch easy for us.

7 – All-Purpose Flour

All-purpose flour is our ultimate backup, working like a charm every single time. Swapping it with chickpea flour is simple – it’s a cup for cup deal.

In our kitchen escapades, we noticed it made our cakes just as moist, minus the chickpea nuttiness. Flawless for those who prefer their sweets plain and simple.

Thinking of ditching chickpea flour in your gravy? No stress. All-purpose slips right in, keeping the sauce smooth. We were taken aback by how it kept our secret recipes tasting like the originals.

Keen on more flour swaps? Our thoughts on all-purpose flour baking replacements might just be what you’re looking for.