Homemade chickpea gluten-free flour
- ¼ kg dry chickpea
Preheat the oven to 180 degrees and bake the dried chickpea beans for 15 minutes.
Leave the chickpeas cool for 30 minutes. The beans need to be completely dry and cooled to grind them in a blender. Grind the beans until powder.
After grinding the beans, sift the powder with a sifter. NB.: You can store the chichpea flour in a glass jar for up to 3 months in a fridge freezer.