Besan (Gram Flour) & Gluten: Your Quick Guide to Gluten‑Free Baking

Ever wonder if you can bake amazing treats without wheat? Meet besan, also called gram flour. It’s made from ground chickpeas and contains zero gluten, so it’s a solid go‑to for anyone avoiding gluten.

What Is Besan and Why It’s Gluten‑Free

Besan comes from dried chickpeas that are milled into a fine powder. Because chickpeas are naturally gluten‑free, the flour never picks up gluten during processing. That makes it safe for celiac sufferers and anyone who just feels better without wheat.

The texture is a bit nuttier and denser than regular flour, which can add a pleasant bite to pancakes, fritters, or cakes. It also packs protein and fiber, so you get a little nutritional boost with every bite.

How to Use Besan in Gluten‑Free Baking

Switching to besan is easy if you follow a few simple rules. First, don’t use it as a 1‑to‑1 swap for wheat flour. Besan absorbs more liquid, so you’ll need to add extra milk, water, or yogurt to keep the batter from getting too thick.

A good starting point is to replace ¼ to ⅓ of the wheat flour in a recipe with besan. If you’re going fully gluten‑free, combine besan with a starch like rice flour or potato starch. A common mix is 2 parts besan to 1 part starch, plus a pinch of xanthan gum if you need extra binding.

When baking, keep an eye on the temperature. Besan browns quickly, so you might want to lower the oven a few degrees and add a couple more minutes to the bake time. This prevents a burnt crust while the inside stays soft.

Here are three quick ideas you can try right now:

• Gram‑Flour Pancakes: Mix besan, a splash of milk, an egg, a pinch of salt, and a little baking powder. Cook on a hot skillet for 2‑3 minutes each side.
• Besan Cookies: Combine besan, butter, sugar, and a splash of vanilla. Roll into balls, flatten, and bake at 350°F for 10‑12 minutes.
• Chickpea Fritters: Blend besan with water, spices, and grated vegetables. Fry spoonfuls until golden.

Store besan in an airtight container in a cool, dark place. It stays fresh for up to six months, but if you notice a sour smell, it’s time to replace it.

That’s the basics. Besan gives you a gluten‑free flour that’s tasty, nutritious, and versatile. Play around with the ratios, add your favorite spices, and you’ll have a whole new world of baked goodies without the gluten hassle.