Herbaila Chickpea Flour 2lbs / 32oz, Stone Ground Chickpea/Garbanzo bean Flour, Batch Tested Gluten Free, Non-GMO, Vegan.

Wonderful tasting chickpea flour. I use it to make Socca and vegan recipes that were originally egg based, like frittata' s, quiches, breakfast muffins, and tofu omelettes to give them a more substantial flavour. Also used it to make chickpea burfi. So good! 100% would recommend this product to anyone looking for chickpea flour. Its smooth and soft and fine and has a robust flavour and beautiful proper thickness to it. I also recieved an email from the supplier just checking in to see if I recieved it. Great customer service for a great product. I also love the bag. Very modern design. Not sure why others have recieved a different looking bag but mine had all the nutrition details and everything on it. Once again, great flour.

100% organic protein that is all I need. Ease to use, value for money.

I use it for baking breakfast pizzas. tastes good. Would order again

Not quite as smooth as what I was using before. It still makes the best hummus. Way better than canned or even fresh cooked chickpeas.

It began, I grew up making cornmeal meals.

I used a chickpea flour to make tortillas and bought this brand after running out of Red mill’s chickpea flour. I made the tortillas with Red Mill’s chickpea flour before and it worked great. When I tried to make it again with this brand, the texture was off! It was sandy and crummy. When adding liquids to the mixture, it formed a weird paste-like consistency instead of a batter. I thought I did something wrong even though I followed the same exact recipe. I tried make chickpea flour pancakes and I had the same issue with the texture. When I tried to flip the pancakes, it just fell apart. Again, the texture is more like a crumbly sand than an actual pancake. Just get Red Mill’s flour instead.

Love it

Same complaints as many other users -- this brand of chickpea flour is very coarse ground.When following online recipes for chickpea flour flatbreads that show a thin batter THIS WILL NOT WORK. If you do the 1:1 ratio of flour and water, this will resemble corn tortilla masa and you'll get a crumbly mess that does not hold together.This flour might work for baking (cookies, muffins, etc) or breading chicken/fish since it has a sort of cornmeal consistency.I plan to use the rest to experiment with because it's not good for chickpea "tortillas" which was the reason I purchased it.A lot of reviewers swear by Bob's Red Mill chickpea flour, so I guess I'll try that next.