The Best Way to Store Chickpea Flour

Chickpea flour is one of the most popular gluten-free flours and can be used to make flatbreads, pasta, and gluten-free baked goods!

The best way to store chickpea flour is in a sealed container at room temperature or the refrigerator or freezer. Avoid storing opened chickpea flour in its original container which is difficult to keep air out of, which can shorten its shelf life.

We’ll give you more tips on the best way to store chickpea flour next!

What is chickpea flour?

Chickpea flour is made from dried and ground chickpeas, a type of legume. Chickpea flour is a popular gluten-free flour alternative and sometimes goes by the name “gram flour” and garbanzo flour.

Chickpea flour can also be used to make chickpea pasta. It’s naturally rich in fiber and protein, which are some of its nutritional benefits.

What is the best way to store chickpea flour?

Chickpea flour should be stored at room temperature in a tightly sealed container, or the refrigerator or freezer for extended shelf life.

Avoid storing chickpea flour in an opened container where it’s exposed to oxygen (and pests), which can reduce its freshness and shorten its shelf life. You should also avoid storing chickpea flour next to direct sunlight, in excessively humid conditions or extremely hot temperatures (above 90 degrees Fahrenheit).

If you live in a hot or humid climate, consider storing chickpea flour in the freezer at all times.

Factors that influence chickpea flour storage

Time

Flour doesn’t have as long of a shelf life as dried or canned chickpeas because it’s been ground up, which exposes a larger surface area of the chickpeas to oxygen, which shortens its shelf life.

Wheat-based and gluten-free flours all come with an expiration or use-by date on the packages. Pay attention to this date whether the package is opened or sealed, and know that it’ll likely be time to replace the flour after one year at room temperature and 1-2 years in the fridge or freezer.

Container

The package chickpea flour comes in is great – when it’s sealed. As soon as you open it, the flour is exposed to oxygen. That’s why it’s important to transfer the flour to a sealed container, whether it’s a ziplock bag with excess air removed or a glass or plastic sealable container.

Avoid storing chickpea flour in its original package once it’s opened, which can allow oxygen and moisture to enter, reducing its freshness.

Temperature & humidity

If you live in a very hot or humid area, chickpea flour isn’t likely to last long at room temperature. Excessively hot temperatures and high humidity can promote mold growth, so the best place to store chickpea flour is in the fridge or freezer.

If you live in a more moderate climate, chickpea flour is fine to be stored at room temperature as long as it’s in a sealed container once opened.

Signs that chickpea flour has spoiled

Taste: If you taste a bit of chickpea flour before you use it, it’ll likely taste a bit bitter, which is normal. Its flavor improves when cooked and transforms to a slightly nutty, earthy taste – so don’t let the taste alone be an indicator of whether it’s gone bad. However, if it tastes overly off-putting and worse than its normal slight bitterness when raw, then it’s time to replace it.

Appearance: Chickpea flour is a pale yellow color. If the color has darkened over time or develops large clumps, it might not be at its prime freshness. If you notice brown dust in the flour, it can be a sign of pests and definitely a sign to throw the chickpea flour away.

Smell: Chickpea flour should have a neutral odor, so if chickpea flour smells sour, stale, or “off”, it could be a sign that it’s spoiled.

Here’s a fun (and slightly gross) fact – if your flour has flour mites (a type of pest that is attracted to flour) the flour will have a slight minty scent when you rub the flour between your fingers, so toss it if you smell mint!

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