- 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.
Give chickpea flour a try... you won't regret it!
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%.
But did you know that wheat flour contains only 10% protein? Or that oatmeal contains around 12%?
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.
Chickpea flour, however, despite being processed in the same way as other cereal-based flours, retains a higher percentage of protein thanks to its high natural protein content.
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.
Why?
Because the carbohydrates aren’t simplified during processing thanks to our meticulous selection of the best raw materials. We preserve the natural state of the chickpea’s complex carbohydrates so that you can enjoy a low-sugar flour.
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.
We can guarantee this thanks to the meticulous product processing. Our manufacturing is back by HACCP certification and an ISO8 certified particulate filtering system, meaning there is risk of no cross-contamination present in the product.
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.
Did you know that the iconic Andalusian prawn tortilla tapa can be made using chickpea flour?
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.
The use of a small amount of chickpea flour on the frying or baking surface reduces the formation of acrylamide by up to 50% (Rachwat et al., 2015).
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.
Chickpea flour is a good organoleptic substitute for eggs in vegan diets or for people allergic to eggs and their derivatives.
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:
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.
Before 
After 
During 
Morning 
Afternoon 
Night 
