how many grams in a cup of chickpea flour besan?

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things people ask

• How much chickpea flour do I need for a 10-inch socca?
  A classic Niçoise socca uses roughly 1 cup (85 g) of chickpea flour to 1 cup of water plus 2 tablespoons of olive oil and a teaspoon of salt. That hydration ratio gives the thin, crepe-like batter you pour into a screaming-hot cast iron pan. If you want a thicker farinata-style slab, keep the same flour weight but reduce water to about three-quarters of a cup.
• Can I substitute chickpea flour cup-for-cup in gluten-free baking?
  Not reliably. At 85 g per cup, besan is lighter than rice flour but heavier than most starches, and it brings a distinct earthy, slightly bitter flavor plus strong binding from its protein. Use it as 25 to 40 percent of a gluten-free blend rather than the full flour weight — it works well alongside rice flour, tapioca, and a little xanthan for flatbreads, crackers, and savory cakes.
• Why does my pakora batter come out gummy at one cup of besan?
  Usually too much water or over-mixing. For pakora coating, 1 cup (85 g) of besan wants about half a cup of cold water, a teaspoon of rice flour or semolina for crunch, and just enough mixing to bring it together. Letting the batter rest 10 minutes hydrates the flour fully so the chickpea protein sets crisp in the oil instead of staying pasty.

related conversions

• Chickpea Flour Besan: tablespoons to grams
• Chickpea Flour Besan: teaspoons to grams
• Chickpea Flour Besan guide