Flour is the main ingredient in bread and many other foods which is a staple food in many countries worldwide and occupies a leading position in the Greek diet.
The main difference between chickpea flour and plain flour in its use for breads or pastries, cookies, cakes, etc., is that it does not swell, as it contains very little gluten that causes bread and sweets to swell. Chickpea flour is ideal for people with stomach upsets.
Greek organic chickpea flour is an ideal flour for vegetarians and vegans who want to make bread, pastries, cakes, pies, tie various sauces and soups. They can also cook vegetarian pancakes, fries, donuts or crepes.
Even organic chickpea flour is high in fiber, absorbs much more fluid than other flours, and therefore we need to add more liquid than a common flour recipe says.
Nutritionally, Greek chickpea flour has the same virtues as chickpeas and is superior to wheat flour in a whole range of ingredients: high fiber, high protein, high folic acid (this is a very important vitamin in their complex B vitamins, especially for women during pregnancy), decent amounts of potassium, calcium and phosphorus, minimal gluten, plus a large amount of polyphenols, ie important antioxidants that help protect it degenerative disease.
Country. HELLAS
Nutritional data per 100gr.
Energy: 1347kj / 322kcal – Fats: 6g of which saturated: 0.69 gr – Carbohydrates: 44.50g of which sugars: 10.70 g – F. Fibers: 17g – Proteins: 21.7
