About
What it is and where it shows up.
Gram flour (besan) is a fine powder milled from dried chickpeas (Cicer arietinum); it is a staple whole-food ingredient widely used in South Asian and Mediterranean cuisines for batters, flatbreads, snacks, and as a binding agent. It is valued for its notably higher protein (~25%), dietary fibre (~16%), and essential amino acid content relative to refined wheat flour.
Safety summary
The regulatory and scientific consensus.
Gram flour is considered safe for the general population; it is not classified by IARC, carries no regulatory bans in any major jurisdiction, and WHO endorses frequent pulse consumption for reduction of cardiovascular and cancer risk. It contains antinutritional factors (phytic acid, tannins, protease inhibitors) that can impair mineral and protein absorption when consumed raw, but these are substantially reduced by cooking, roasting, or fermentation. Individuals with chickpea/legume allergy or IBS sensitive to high-FODMAP foods should exercise caution.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Chickpea flour is a conventional food ingredient with a long history of use in Australia and New Zealand; it is not listed as a novel food under the Australia New Zealand Food Standards Code and requires no special approval.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Gram flour is a conventional food ingredient regulated under EU General Food Law (Regulation EC No 178/2002). It is not classified as a novel food, a food additive, or a food contact material and therefore carries no E number and no specific EFSA maximum-level opinion. It may be freely sold and used as a food ingredient across EU member states.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Regulated as 'Besan' under FSS (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.4 (Cereals and Cereal Products). Standards specify the source as Bengal gram (Cicer arietinum); no added colouring matter is permitted; product must be free from abnormal flavours, odours, living insects, and filth; minimum 80% must pass through the prescribed sieve. Roasted Bengal gram flour (chana sattu) was separately standardised via the Third Amendment Regulations, 2020 (Gazette dated 25 Aug 2020), with FBO compliance required by 1 July 2021.source |
| FDA (Food and Drug Administration) (United States) |
Who should approach with care
Whose guidance would steer them away.
Gluten Intolerance — Gram flour is inherently gluten-free, but it is frequently processed in facilities that also handle wheat; individuals with coeliac disease or non-coeliac gluten sensitivity must verify certified gluten-free labelling to avoid cross-contamination.
Ibs — Chickpea flour is high in fermentable oligosaccharides (galacto-oligosaccharides, a class of FODMAPs) that can trigger bloating, gas, and abdominal discomfort in individuals with irritable bowel syndrome.
Other — Individuals with a confirmed chickpea or broader legume allergy may experience allergic reactions ranging from urticaria to anaphylaxis; cross-reactivity with other Fabaceae family legumes (lentils, peas, peanuts) has been documented.
Kidney Disease — Gram flour is naturally high in phosphorus and potassium; patients with chronic kidney disease on mineral-restricted diets should consult a registered dietitian regarding safe portion sizes.
Infants — Raw gram flour contains protease inhibitors and phytic acid that can impair protein and mineral absorption; it should be offered to infants only in well-cooked or commercially processed form, consistent with age-appropriate weaning guidance.
Research citations
The sources behind this verdict.
- 1PubMed. Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.), 2023. pmc.ncbi.nlm.nih.gov
- 2PubMed. Nutritional and Technological Optimization of Wheat–Chickpea–Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread, 2021. pmc.ncbi.nlm.nih.gov
- 3FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Third Amendment Regulations, 2020 — Roasted Bengal Gram Flour (Chana Sattu), 2020. fssai.gov.in
- 4PubMed. Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar, 2019. pmc.ncbi.nlm.nih.gov
- 5FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.4: Cereals and Cereal Products (Besan / Bengal Gram Flour), 2011. fssai.gov.in
Independently researched5 citations