Organic chickpea flour
This flour is obtained by finely grinding the chickpea. It is a flour rich in protein, in addition to carbohydrates, fiber, minerals and vitamins. It is very versatile, it can be used for frying and battering and even as an egg substitute.
DESCRIPTION
ORIGIN Spain
CHARACTERISTICS
Preserves all nutritional characteristics of chickpea
Gluten-free (although it may contain traces)
It can be used in both salty recipes and confectionery
Low glycemic index, so it is a good alternative for diabetic or hypocaloric diets
ELABORATION Mixed with water, can be used as an egg substitute, for tortillas or batters. It can be used to prepare crepes or various recipes of Indian cuisine
ALLERGENS It may contain traces of cereals with gluten (wheat, rye, barley, oats, spelt, kamut or its hybrid varieties) and derived products.
CONSERVATION Always keep chickpea flour in a cool place dry and not exposed to light