100% Wholemeal chickpea flour stone-ground

Stone-ground chickpea flour – plant-based protein and a delicate nutty flavour

Chickpeas are legumes, not grains – which gives chickpea flour a very different nutritional profile from wheat flour: more than twice the protein, significantly more fibre and fewer carbohydrates. Our chickpeas are grown in the fields near the village of Stambolovo and stone-ground.

What sets this flour apart?

• High in protein: 20.6 g of protein per 100 g of product – above the threshold for the “high protein” claim and the highest value across our entire range.
• High in fibre: 14.9 g of fibre per 100 g of product – more than double the threshold for the “high fibre” claim. A varied and balanced diet and a healthy lifestyle are important for good health.
• Naturally gluten-free: Chickpeas contain no gluten. However, the flour is produced in a mill that also processes gluten-containing grains – see the allergen note below.
• Just one ingredient: 100% chickpea flour. No additives, thickeners or improvers.
• Stone-ground: The stone rollers operate slowly and generate little heat, unlike high-speed industrial milling.

Tips for use: Raw chickpea flour has a pronounced bitter aftertaste that disappears with cooking – so don’t taste it raw and always cook it thoroughly. To make farinata (socca), mix one part flour with two parts water, leave the mixture to stand for at least an hour, then bake in a very hot oven. For a vegan omelette, use the same ratio and add seasoning of your choice. In baked goods, replace up to 25–30% of the wheat flour to avoid making the dough too heavy.

Uses: Falafel, farinata and vegan omelettes, gluten-free pizzas and pancakes, soups, and for thickening sauces and stews.

Allergens: Chickpeas contain no gluten. May contain traces of gluten-containing grains due to production in a shared facility.

Ingredients: 100% chickpea flour.