Shipments will be suspended from August 7 to August 21
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Shipments will be suspended from August 7 to August 21
Shipments will be suspended from August 7 to August 21
Menu
Shipments will be suspended from August 7 to August 21
100% Italian, gluten-free and GMO-free chickpea flour. Rich in vegetable protein (21g per 100g) and fiber. Ideal for Ligurian farinata, Sicilian panelle, falafel, crispy fries and traditional Mediterranean cooking.
€4,50
In stock
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Our Gluten-Free Chickpea Flour represents the excellence of Italian milling: obtained exclusively from chickpeas grown and dried in Italy, this certified flour is an essential ingredient for those who love authentic Mediterranean cuisine and seek natural, nutritious alternatives.
With its characteristic straw-yellow color and delicate flavor reminiscent of fresh legumes, this chickpea flour is distinguished by the quality of the raw material and a milling process that preserves all the organoleptic properties of the legume. Naturally rich in vegetable protein (about 21g per 100g), complex carbohydrates, fiber and vitamins B, C, A and E. It is perfect for Ligurian farinata, Sicilian panelle, Tuscan cecina, falafel, vegan omelets, batter for stir-fries, velvety soups and creams, gnocchi and gluten-free fresh pasta.
INGREDIENTI PRINCIPALI
100% chickpea flour
DATA SHEET
✅ Energy: 316 Kcal
✅ Protein: 21 g
✅ Carbohydrates: 44 g
✅ Fat: 6 g
✅ Fiber: 15 g
✅ Salt: traces
✅ Gluten-free – suitable for celiacs
✅ GMO-free
✅ 100% Italian chickpeas
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Do you have any questions?
Mix 1 part chickpea flour with 3 parts water, add extra virgin olive oil and salt. Let the dough rest for at least 2 hours, then bake in a very hot oven (250°C) in a copper or nonstick pan greased with oil until golden brown.
Yes. Mixed with water, it creates a natural binder that replaces eggs in vegan omelets and doughs. The approximate ratio is 3 tablespoons of chickpea flour + 3 tablespoons of water for each egg.
Yes. It is a dedicated and controlled production that ensures total absence of gluten contamination, safe even for celiacs with high sensitivity.
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