Lentil
& Pea Flour
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 Great for baking, special pastas, specialty foods,
dry soups, sauces, dry food preparations, dietetics, crackers, breading and
batters, chemical, technical, pharmaceutical and a great many other
applications. Benefits include a pleasant yellow appearance, gluten-free, very
fine ground, positive blending and mixing. Some characteristics of lentil and
pea flour: effective enzyme complex, interesting nutritious aspects, no
additives, “green labeling”. Please contact us
if you are interested in larger quantities. |
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Size: 1.5 lbs. (24 oz. 680 g)
Price:
$4.00 plus
shipping
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Size: 3 lbs. (48 oz. 1360 g)
Price: $7.00
plus shipping
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Chick-pea flour: (also called chana, gram flour or besan) This
protein-rich flour is made from dried chick-peas (garbanzo beans). This flour is
used commonly throughout India, and in parts of the Mediterranean as well, in
pancakes, pizzas, dumplings, soups and stews. Gluten-free, chick-pea flour needs
to be combined with wheat flour if making baked goods, but can holds its own in
pancakes, crepes, and panelle (an Italian dish similar to polenta).
There are many reasons to cook with flours made from plants other than
wheat--other grains, seeds, tubers, and roots, including buckwheat, chick-peas,
tapioca, and potatoes. For people who are allergic to gluten (the protein formed
when wheat flour is made into batter or dough) or to wheat itself, these flours
offer excellent alternatives. Non-wheat flours also have their own merits aside
from their lack of gluten: Some are particularly high in protein, or in amino
acids that wheat lacks. Some contain more dietary fiber than wheat, or offer
phytochemicals that wheat does not. Some types of flour add unusual flavors, or
are especially good at thickening liquid mixtures, such as sauces or soups
There are some obstacles to deal with when non-wheat flours are used for baking.
Because they produce little or no gluten when mixed with liquid, these flours
need special treatment in order to form a workable dough or batter that will
rise, hold its shape, and have a pleasing texture. If a wheat or gluten allergy
is not the problem and the other flour is being used to boost flavor or
nutrition, a suitable proportion of wheat flour can be added: As a starting
point, use one 1 non-wheat for each 4 parts wheat flour
Chick-pea flour pancakes are made by stirring water into the flour along with
seasonings (no eggs or oil are necessary). The batter needs to sit for 30
minutes before using. For lump-free panelle, combine chick-pea flour and a
little cold water to dissolve. Stir mixture into a pot of boiling salted water
and cook, stirring all the while until thickened. Add cheese if you like. Pour
into a pan or onto a work surface and let firm up. Cut into wedges and sauté in
olive oil. Serve as a side dish alongside meat or poultry.
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