Chickpea Flour Vs Cornstarch: Which One Has More Pros Than Cons?

In the realm of gluten-free baking, chickpea flour and cornstarch emerge as versatile alternatives to traditional wheat flour. Both ingredients offer unique properties that enhance the texture, flavor, and nutritional value of baked goods. This comprehensive guide delves into the differences between chickpea flour and cornstarch, exploring their characteristics, applications, and health benefits.

Nutritional Profile

Chickpea Flour

Chickpea flour, also known as besan, is a nutrient-rich flour derived from ground chickpeas. It boasts a high protein content, providing approximately 20 grams per cup. Additionally, it is a good source of dietary fiber, iron, and folate.

Cornstarch

Cornstarch, on the other hand, is a starchy powder extracted from corn kernels. It is primarily composed of carbohydrates, with minimal protein or fiber.

Baking Properties

Chickpea Flour

Chickpea flour has a distinctive nutty flavor and imparts a slightly earthy taste to baked goods. It is a dense flour that absorbs moisture well, resulting in a moist and chewy texture. However, it can be gritty if not used in moderation.

Cornstarch

Cornstarch is a thickening agent that provides a light and airy texture to baked goods. It is often used in combination with other flours to add structure and stability. It does not have a pronounced flavor and is known for its ability to create a crisp exterior.

Applications in Baking

Chickpea Flour

Chickpea flour is a versatile ingredient that can be used in a variety of baked goods, including:

• Pancakes and waffles
• Muffins and quick breads
• Cookies and bars
• Flatbreads and tortillas

Cornstarch

Cornstarch is commonly used in:

• Pie fillings and sauces
• Gravies and soups
• Bread and cake batters
• Dusting surfaces for baking

Health Benefits

Chickpea Flour

Chickpea flour is a good source of protein, fiber, and iron. It may help promote satiety, regulate blood sugar levels, and support digestive health.

Cornstarch

Cornstarch has limited nutritional value and is primarily used as a thickening agent. However, it is considered gluten-free and may be suitable for individuals with celiac disease or gluten intolerance.

Which Flour Is Right for You?

The choice between chickpea flour and cornstarch depends on the desired texture, flavor, and nutritional content of the baked goods. If you prefer a dense and chewy texture with a nutty flavor, chickpea flour is a suitable option. If you seek a light and airy texture with minimal flavor, cornstarch is a good choice.

Tips for Using Chickpea Flour and Cornstarch

Chickpea Flour

• Use chickpea flour in combination with other gluten-free flours to balance the texture.
• Add a small amount of xanthan gum or guar gum to improve the binding properties.
• Roast chickpea flour before using it to enhance its flavor.

Cornstarch

• Mix cornstarch with a small amount of cold water before adding it to hot liquids to prevent clumping.
• Use cornstarch sparingly to avoid a gummy texture.
• Combine cornstarch with other flours to create a balanced batter or dough.

Summary: The Gluten-Free Baking Duo

Chickpea flour and cornstarch offer distinct properties that enhance the versatility of gluten-free baking. By understanding their unique characteristics and applications, bakers can create a wide range of delicious and nutritious treats.

Basics You Wanted To Know

Q: Can I use chickpea flour and cornstarch interchangeably?

A: No, chickpea flour and cornstarch have different properties and are not interchangeable in all baking applications.

Q: Which flour is better for bread?

A: Chickpea flour is a better choice for bread as it provides a denser and more chewy texture.

Q: Can I use cornstarch to thicken sauces made with chickpea flour?

A: Yes, cornstarch can be used to thicken sauces made with chickpea flour, but it is important to use it sparingly to avoid a gummy texture.