Chickpea Flour ORG 500gr

Nutritionally, chickpea flour has the same virtues as chickpeas and surpasses wheat flour in a whole range of elements: high percentage of dietary fiber, high protein content, significant amount of folic acid (a very important B-complex vitamin, especially for women during pregnancy), decent amounts of potassium, calcium  and phosphorus, minimal gluten, along with a large amount of polyphenols, which are important antioxidants that contribute to protecting the body from degenerative diseases.

The main difference of chickpea flour compared to wheat flour in baking bread or sweets, cookies, cakes, etc., is that it does not rise, as it contains very little gluten - and it is gluten that causes bread and sweets to rise. Furthermore, due to the fact that chickpea flour has a high fiber content, it absorbs much more liquid than other flours, so we need to add a larger quantity of liquid ingredients than indicated in a  common recipe using wheat flour.

Country

GREECE

Nutritional information per 100g

Energy: 1347kj/322kcal - Fat: 6g of which saturates: 0.69g - Carbohydrates: 44.50g of which sugars: 10.70g - Fiber: 17g - Proteins: 21.70g - Salt: 0.058g