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Chick Pea, Bengal Gram, Besan flour, Garbanzo - Cicer arietinum

This is a major crop in India.  The dried seeds should be soaked over night
 before cooking.  They are traditionaly used to produce the dish dhal.  They
 have a 20 per cent protein content and are an excellent source of iron,
 calcium, vitamins A, B1, B2 niacin and vitamin C.  They are more easily
 digested if cooked wet after soaking.  If you want to utilise them in baking,
 soak them overnight, cook them until soft, drain and then liquidise.  Add the
 paste to your other ingredients and reduce the quantity of water added.

All dried pulses are relatively indigestible even when properly cooked.  1oz
 per day is as much as anyone can comfortably eat.  So don't use them as a
 substitute for wheat flour - use rice flour or sorghum flour.

If you want an easily digested bean flour use azuki beans - Phaseolus
 angularis or mung beans - Phaseolus aureus / Vigna radiata

Both these grind well in flour mills.

Note- this is not medical advice

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Further information for Celiacs and DH can be found at
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