Also known as besan, gram and garbanzo flour, chickpea flour is gluten free. It features widely in Indian dishes, thickening soups and sauces, as an egg replacement, in flatbreads and as a batter for pakoras. Chickpea flour is popular elsewhere to make pancakes and flatbreads too: in Italy it makes farinata, in France, socca, and in Iran, gondi pancakes. Chickpea flour is yellow in colour and powdery. It is high in protein and fibre and is a good source of molybdenum, folic acid, manganese, copper and zinc. Buy it from health food, Indian, bulk bin and speciality stores and in some supermarkets. Aaron Brunet uses it to make a gluten-free base for his Mexican flavoured pizza here.