A Nutritious, Functional, Non-Allergenic Flour (FFP-20)
Supplant Foods Chickpea Flour is considered a ‘good’ source of protein, adds resistant starch, vitamins and other nutrients. With versatile functionality similar to wheat and beyond, Chickpea Flour is low in fat, non-allergenic and also helps get other allergens out by maintaining integrity and mouth-feel in gluten-free, dairy-free and egg-less formulations. It is highly useful in gluten-free products, where its nutritive and functional properties contribute to winning gluten-free pastas, leavened bread, flatbreads, pastries and also in plant-based meat analogs. True to our values, the use of chickpea also supports sustainability, as chickpeas create their own fertilizer by fixing nitrogen from the air – which means significantly lower use of chemical fertilizers and healthier soils. They also require significantly lower use of water and pesticides in production. Want more? Chickpeas have the lowest carbon footprint of any protein starting materials and there are no GMO Chickpeas – and probably never will be.
