We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Mung Bean Flour?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Mung bean flour is a very finely grained starch derived from the mung bean, more formally known as Vigna radiata. This flour is used in the cuisines of China, India, and Japan, among other Asian nations, in a variety of foods. Asian markets and Indian grocers often carry this flour, which comes in a variety of colors, depending on how much it has been processed. It is also possible to order it through specialty importers.

One of the most well known uses for mung bean flour is in so-called “glass noodles,” very fine noodles made with a highly refined form of the flour. When raw, these noodles are almost transparent, and they turn completely transparent when cooked, hence their name. Mung bean flour is also used in blends of flours to make various forms of pasta, and it is utilized in sweets and pastries; mung bean paste is often used as a filling for dumplings, for example.

One of the major advantages to mung bean flour is that it is gluten free. Whether used alone or with other gluten free flours, it can be used to create a variety of doughs that can be used to make noodles, pastries, and other foods which would normally require wheat flour. Gluten free bakers and cooks may have to experiment a bit to find the best ratio of flours for successful gluten free cooking; many Asian cookbooks are a good resource to look for flour ratios.

In addition to being gluten free, mung bean flour is also nutritionally beneficial. It is high in calcium, magnesium, and phosphorus, among other useful dietary minerals, making it a reasonably nutritious addition to the diet. It is also easy to make at home, if a cook has a high quality food processor or a flour mill; in areas where this flour is hard to find, people may be able to obtain dried mung beans that can be ground into flour.

People may also seen mung bean flour called “green pea flour,” in a reference to the fact that the mung bean plant is in the pea family. If a recipe calls for this flour and it is not available, cooks can try using arrowroot or cornflour, both of which are typically available at natural food stores. If the flour turns pink or green after it gets it wet, there is no cause for concern; the color is a natural impurity that appears in less refined forms of the flour.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By anon1004986 — On May 25, 2021

Finding mung bean flour was difficult but I just found and bought some Khazana 7lbs organic Mung Dal (its skinless yellow mung bean dried halves) from Costco, which I'm going to grind into mung bean flour for pastry making. If using it for not cooked pastries than it should be toasted, baked or steamed and dried before grinding.

By anon345303 — On Aug 17, 2013

There really isn't such a thing as mung bean flour. What is sold is mung bean starch, which is only the starch fraction of the bean. As was previously stated, it is not a flour substitute as when mixed with water, it makes a translucent jelly.

By anon337613 — On Jun 06, 2013

Check out the Indian supermarket called Patel Brothers for mung bean flour. Not only that, but you will find all kind of lentils and beans and chickpea flour as well.

By anon318076 — On Feb 05, 2013

Mung bean flour can't really make American style pastries; it has more of a gelatinous texture and makes an almost translucent product. You can make noodles with it. It doesn't really have a taste itself, making it quite easy to flavor.

An easy thing to make would be mung bean jelly, usually served cold with vegetables and savory sauces, good on a hot summer day.

By anon174657 — On May 11, 2011

Can the mung bean flour be used to make a ramen noodle?

By anon129468 — On Nov 23, 2010

I have not tried mung bean flour, however there are many other gluten free flours out there. Bob's Redmill has a gluten free, all purpose flour that can be used for baking. It consists of tapioca flour, garbanzo bean flour and I believe a potato starch. You can find it at some regular grocery stores or health food stores. Happy baking!

By galen84basc — On Aug 30, 2010

What is the taste difference between mung bean flour and whole grain flour?

Has anybody tried it, can you tell me?

By lightning88 — On Aug 30, 2010

Can you buy organic mung bean flour in bulk? I just found out that my son has a gluten sensitivity, and am trying to look into bulk flour options.

Does anybody have any idea?

By StreamFinder — On Aug 30, 2010

Does anybody know if organic quinoa flour or organic mung bean flour is better for making pastries?

I have a friend with Celiac disease, and I want to bake her some cookies, but I've never done gluten free cooking before. I've been cruising the internet for recipes, and a lot of them feature mung bean flour and quinoa flour, so I wanted to know which one was better.

Can anybody help me out?

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.