To make our Flour of Life Garbanzo Flour, we sprout raw, organic garbanzo beans for extra flavor and nutrition, then gently stone-grind it into a hearty flour that’s especially great for gluten-free and vegan recipes. Stock up today with this tasty, versatile source of protein, fiber, iron, zinc, folate, copper, manganese, phosphorus and antioxidants!
Ingredients: Organic Raw Sprouted Stone Ground Garbanzo Flour
-Certified Organic, Non-GMO
-Certified Kosher, Pareve
-Processed in a peanut-free, dairy-free, and soy-free facility
Our 100% raw, organic sprouted garbanzo flour is a treasure trove of vitamins and minerals, including molybdenum, manganese, folate, copper, phosphorus, and zinc. Vegetarians and vegans, rejoice: garbanzo flour is packed with iron and has as much protein per quarter-cup as an egg! It’s also rich in fiber, including colon-healthy insoluble fiber, and antioxidants like flavonoids, which reduce risk of heart disease and cancer.
Garbanzo flour is the star of delicious Indian dishes from veggie-packed fritters like pakoras to or rich chickpea and cardamom fudge. It’s also a great low-glycemic, gluten-free baking flour; thanks to its high fiber content, it absorbs a lot of water, so you’ll need to use slightly less garbanzo flour than you would wheat flour when making goodies like breads, muffins, pizza crust, and cookies. Also mix equal parts garbanzo flour and water for a protein-rich egg replacement, perfect for baking or for a nice morning scramble. Garbanzo flour’s nutty, savory flavor even makes it a lovely “cheese” base for creamy vegan sauces.
Our Better Than Roasted (BTR) sprouting process maximizes the bioavailability of essential vitamins, minerals, and nutrients in our garbanzos. It also removes bitterness and concentrates flavor, yielding a sweeter, more easily digestible, and more flavorful product. Read more about our BTR process HERE.
Once they’re soaked and sprouted, we stone-grind the beans slowly at a low temperature to further preserve sensitive vitamins and nutrients. After all, that’s how flour was first made. Read about the benefits of stone-grinding HERE.
FUN FACT! In Myanmar, garbanzo flour is boiled until thick, then sliced into silky soy-free tofu that crisps up beautifully for use in salads, curries, and snacks.
Shelf life: One year if properly stored
Storage: Cool, dry, dark area. Sprouted flours can be refrigerated or frozen to extend freshness.