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Hi, Nancy,

Your post was several days ago, but I haven't seen anything
else posted, so I looked up gram flour and/or besan in a reference
I have at home, and also on the Web. All the sources I found said
that it is chickpea flour (not lentil flour). However, chickpea flour
is a legume, like lentils, not a grain, and should be safe. (Unless
wheat flour was added to it for some reason.)

I was especially interested, because I used to get pappadums
made with lentil and rice flours, which is no longer available
(Patak brand) in my area. Subhadar (sp.?) used to make them
with lentil flour, but I haven't seen that brand in a long time. I
could only find Sharwood brand, which had as the first
ingredient: gram flour. So I put it back on the shelf until I
could find out what that was; your post was the next day!
(I have no interest in any brand except to find one I can buy
and eat.)

I have never had a problem with chickpea flour, but I'm
worried there may be more than chickpeas going into it
sometimes. Is the term "gram flour" ever used for other
types of flours or for flour mixtures?

Good luck and good health!
Bobbi in Baltimore

P.S. Pappadums (I've seen many spellings for this) is a
crispy Indian flatbread that is delicious as a side dish with
curries, etc., or as a snack. Looks like giant potato chips,
and is usually made with lentils and/or rice, I thought.