Chana dal is described as a split chick pea, but it is quite different from what we commonly think of as a chick pea. It is an Indian variety that is smaller, rounder and more deeply colored. When chana dal is ground it is called “gram flour”. Both of these have a milder flavor and texture than traditional chickpeas, making (I feel) a more pleasant result in gluten-free recipes. Don’t get me wrong- I love chickpeas! Regular chickpeas make great dishes and hummus, but for baking purposes I’ve found “chickpea flour” quite disappointing. I encourage you to seek out some chana dal or gram flour for your gluten-free cooking. You’ll find them in a large health food store or coop, or at an Indian grocery.