Substitution Chickpea flour may seem similar to other gluten-free single-ingredient flours, but it actually holds a lot more power. Chickpea flour is naturally dense, with a stickier texture than wheat flour when added to liquids. This trait makes it a fantastic binder for baking, allowing a 1:1 replacement ratio for heavy flours like rye or teff. | NutritionOur chickpea flour is naturally gluten-free, non-GMO, and Kosher Parve. It is made WITHOUT pesticides, preservatives and artificial ingredients. Shipetaukin Chickpea Flour shines when it comes to nutritional benefits. Just a single 1/4 cup serving has 3g of dietary fiber (11% DV), 7g of protein, 20mg of Sodium (1& DV), and only 17g of Carbs (6% DV).A single cup of chickpea flour packs a vitamin and mineral punch including thiamine, iron, phosphorus, magnesium, copper, manganese and folate. If counting calories, chickpea flour has about 25% less than that of wheat flour and about half the carbs. Low on the glycemic index, chickpea flour clocks in at only 6 (compare to white flour which has a GI of 70). Not to mention chickpea flour is a great plant-based protein for vegans and vegetarians, as it contains 8 out of 9 essential amino acids. | Suggested UsesChickpea flour can be used in a variety of recipes from sweet to savory, and as a alternative or additive. Use it as a substitute for wheat flour when making muffins, pancakes, cookies or other baked goods. Use as a thickener in sauces, gravies, or stews. Despite its dense texture, chickpea flour makes for a surprisingly light batter when used as a coating mix for frying. Chickpea flour can be used as a cheese substitute; when mixed with water over heat, it creates a creamy roux-like consistency mimicking that of dairy. |
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