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Focus on chickpea flour

At Oh Oui ! we don't use white sugar or white flour in our pastries!

We often talk to you about our flagship ingredients: coconut blossom sugar, agave syrup, grape sugar, whole wheat flour... and today, it's chickpea flour that will interest us!

The chickpea is a member of the legume family just like lentils and beans. It has everything to please because it is rich in fiber, protein, iron, vitamins and antioxidants! And good news, these qualities are found in chickpea flour, which is simply the result of grinding chickpea seeds.


Chickpea flour is naturally gluten-free unlike wheat flour, so if you have an intolerance, this flour is made for you! But that's not all, it will also allow you to :

👉 Stabilize your blood sugar thanks to its low GI (35)

👉 Facilitate your intestinal transit

👉 Stabilize your weight thanks to its high fiber content and low calorie content, it will satisfy you more quickly

👉 Do good to your digestive system thanks to its anti-inflammatory properties


You can use this flour alone or mixed with another flour. The mixture is recommended especially for preparations such as bread or cake doughs which must rise because used alone, chickpea flour which is gluten-free will not rise.

For people who are vegan or allergic to eggs, chickpea flour can also be used as an egg substitute. To do this, mix the same amount of water as the chickpea flour to make your mixture!

In Oh Oui ! bakeries

At Oh Oui ! we use a mixture of whole wheat or semi-complete wheat flour with chickpea flour for all our pastas. We can also add oat bran or chicory fiber to make them rich in fiber and slow down the assimilation of carbohydrates.

Our pastries therefore contain less gluten than a traditional pastry but there is still some. We are working on gluten-free pastries and we will keep you posted when they are ready!

Find our article on flours to use in pastry right here : Which flours to use for low GI baking (ohoui.com)

And share your recipes with us!

Delphine and Fanny

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