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Description
Also known as gram or chana flour, chickpea flour is a good source of protein and fibre. It is a staple ingredient in Mediterranean, Indian and Middle Eastern cuisines for dishes such as falafel, pakora, and papadums.
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Uses
Substitute up to 25% chickpea flour in recipes for a nutritional boost, especially when baking with low protein gluten-free flours such as white rice flour or tapioca flour. When mixed with an equal proportion of water, it can be used as an egg replacer in vegan cooking.
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Storage
When stored in a cool (preferably less than 60˚F) and dry location (less than 65% humidity), shelf life is approximately 6 months.
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Nutrition
Nutrition Facts Per 100 g Amount % Daily Value Calories 390 - Fat 7 g 10% Saturated 0.5 g 3% +Trans 0 g % Cholesterol 0 mg - Sodium 65 mg 3% Carbohydrate 58 g 19% Fibre 11 g 43% Sugars 11 g - Protein 22 g - Vitamin A - 0% Vitamin C - 0% Calcium - 4% Iron - 35%
| SKU | Unit Size |
|---|---|
| 21741 | 400 g |
| 21742 | 2 kg |
| 21743 | 5 kg |
| 21744 | 10 kg |
| 21745 | 22.7 kg |
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Description
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Uses
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Nutrition
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Storage
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Also known as gram or chana flour, chickpea flour is a good source of protein and fibre. It is a staple ingredient in Mediterranean, Indian and Middle Eastern cuisines for dishes such as falafel, pakora, and papadums.
-
Substitute up to 25% chickpea flour in recipes for a nutritional boost, especially when baking with low protein gluten-free flours such as white rice flour or tapioca flour. When mixed with an equal proportion of water, it can be used as an egg replacer in vegan cooking.
-
Nutrition Facts Per 100 g Amount % Daily Value Calories 390 - Fat 7 g 10% Saturated 0.5 g 3% +Trans 0 g % Cholesterol 0 mg - Sodium 65 mg 3% Carbohydrate 58 g 19% Fibre 11 g 43% Sugars 11 g - Protein 22 g - Vitamin A - 0% Vitamin C - 0% Calcium - 4% Iron - 35% -
When stored in a cool (preferably less than 60˚F) and dry location (less than 65% humidity), shelf life is approximately 6 months.