CHICKPEA FLOUR

• Chickpea flour.
• Great flavour.
• Gluten-free flour. Suitable for coeliacs.
• High protein content.
• Vegan-friendly.

What is Chickpea Flour?

Chickpea Flour by FoodSeries is a 100% chickpea-based preparation, obtained after the legume has been harvested, milled and sieved, and mainly used for gluten-free recipes.

This flour comes exclusively from chickpeas, a legume with specific nutritional and functional characteristics that make it a great option for celiacs and bakery and confectionary making in general.

Chickpea flour is suitable for vegans.

Why use Chickpea Flour?

Wheat flour is the world's most-used flour, but in addition to containing gluten, it has a lower nutritional value than chickpea flour.

The nutritional profile of chickpea protein makes it a great addition to balanced diets, and it's particularly good for bakery preparations alongside other types of flours such as almond, rice or oats.

22% protein

You might not think 22% is much to write home about, considering some protein contains more than 80%.

Chickpea flour is a high protein preparation, and this sets it apart from other flours.

Flours are a carbohydrate-based preparation, a characteristic they need to retain the properties that result in baking preparations with perfectly balanced fluffiness and integrity.

Enjoy the first high protein flour.

Low in sugar

Chickpeas, despite being a food rich in carbohydrates, which are retained during the product's processing, have a low sugar content.

Gluten-free

Chickpea flour is the perfect product for people with coeliac disease.

It has the same characteristics as any cereal flour, but without the gluten.

Chickpea flour is perfect for gluten-free cooking and baking.

When can I use chickpea flour?

In any recipe! Here are some ideas:

In biscuits

Chickpea flour is great for recipes that use doughs that don't need to rise, such as biscuits.

This is because chickpea flour gives a denser consistency to preparations, making it the perfect flour to mix with other gluten-containing flours when cooking for non-coeliacs.

In grilled dishes and high temperature baking

Yes, you read that right.

And not only that, that chickpea flour has characteristics that make it more resistant to the formation of acrylamide than sources such as wheat?

This is important as the European Commission has established recommendations for controlling the production of the compound in carbohydrate-based preparations that reach high cooking temperatures.

In vegan diets as a substitute for egg

Mixing chickpea flour with water is a common practice in vegan and plant-based diets, as it achieves a consistency similar to that of beaten egg, with a high protein content.

Vegan and coeliac-friendly

Chickpea flour is 100% suitable for vegans and gluten-free diets.

What does it work well with?

It can be used together with:

• Egg powder.
• Erythritol powder.
• Chickpea protein.
• Xanthan gum powder.

Bibliographic references

• Rachwa-Rosiak, D., Nebesny, E., & Budryn, G. (2015). Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review. Critical Reviews in Food Science and Nutrition, 55(8), 1137–1145.
• Mohammed, I., Ahmed, A. R., & Senge, B. (2014). Effects of chickpea flour on wheat pasting properties and bread making quality. Journal of Food Science and Technology, 51(9), 1902–1910.