Besan flour (Bengal Gram), made from chickpeas, is a staple kitchen ingredient and has gained popularity as a gluten free alternative to wheat flour. Due to its properties and its dense, sticky texture, it works well as a thickening agent in sauces, soups, and batters for everything from baking to frying.
Besan flour is extremely versatile! Its binding properties make it an essential ingredient for creating fritters, batters, and traditional dishes like pakoras. In gluten-free baking, besan flour lends structure to pancakes and flatbreads, while also providing a mild nutty flavour. If the recipe calls for a lighter crumb, combine it with any other flour. Instead of cream or cornflour, you can use besan as a thickening agent in soups, sauces, and curries.
It is also an egg replacer/binding agent as it is very absorbent (approximately 1 egg = ¼ cup chickpea flour + ¼ cup water).
Q. Can organic besan flour be used for thickening sauces?
A. Yes, organic besan flour can be used as a thickening agent in sauces, gravies, and soups, adding a smooth and creamy texture.
Q. Can I use organic besan flour as an egg substitute?
A. Yes, due to its binding properties, organic besan flour can be used as an egg substitute in vegan recipes.
