Garbanzo Flour, Sprouted, Organic
Flour of Life sprouted Garbanzo Flour is made with organic garbanzo beans that have been soaked, dehydrated, and stoneground, while maintaining a low temperature to preserve nutrients. This flour is an excellent source of fiber, iron, folate, manganese, and protein, so stock up today!
Organic Raw Sprouted Stone-Ground Garbanzo Flour
Ingredients:
Organic Raw Sprouted Stone-Ground Garbanzo Flour
⚠️ Proposition 65 Warning (California Residents):
⚠️ WARNING: Consuming this product can expose you to chemicals including lead and cadmium, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information, go to www.P65Warnings.ca.gov/food.
Product Highlights
- Sprouted
- Stone-ground
- Certified Organic and Non-GMO
- Certified Kosher (Pareve)
- Vegan
- Processed in a peanut-free, dairy-free, and soy-free facility
What Makes It Special
Our 100% raw, organic sprouted garbanzo flour is a nutrient-dense pantry staple, naturally rich in essential vitamins and minerals including molybdenum, manganese, folate, copper, phosphorus, and zinc. It’s an excellent plant-based source of iron and delivers as much protein per quarter-cup as an egg. This flour is also high in fiber, including colon-healthy insoluble fiber, and contains beneficial antioxidants such as flavonoids.
How to Use
Garbanzo flour is a star ingredient in many traditional Indian dishes, from crispy vegetable fritters like pakoras to rich chickpea-based sweets. It’s also a low-glycemic, gluten-free baking flour. Because of its high fiber content, it absorbs more water than wheat flour — use slightly less flour when making breads, muffins, pizza crusts, and cookies.
Mix equal parts garbanzo flour and water to create a protein-rich egg replacement for baking or savory scrambles. Its nutty, savory flavor also makes an excellent base for creamy vegan sauces and dairy-free “cheese” alternatives.
Better Than Roasted (BTR) & Stone-Ground Process
Our Better Than Roasted (BTR) process maximizes the bioavailability of essential vitamins, minerals, and nutrients while removing bitterness and concentrating flavor. The result is a sweeter, more easily digestible, and more flavorful bean.
We stone grind our flours to help preserve delicate vitamins and nutrients. Learn more about the proven benefits of stone grinding HERE.
Fun Fact
In Myanmar, garbanzo flour is boiled until thick, then sliced into silky, soy-free tofu that crisps beautifully for salads, curries, and snacks.
Storage
Shelf life: One year if properly stored.
Store in a cool, dry, and dark place. Sprouted flours can be refrigerated or frozen to extend freshness.
