Description
Stone-milled chickpea flour.
Il Mulino Calogiuri stone-mills dried chickpeas into a fine flour with a full, slightly sweet taste and a hint of hazelnut. Per 100 g it carries 21.8 g of protein and 13.8 g of fibre. The raw material is naturally gluten-free, but the producer warns that the mill also handles cereals with gluten, so traces cannot be excluded.
For restaurants and chefs. Chickpea flour is the base of Ligurian farinata and Sicilian panelle, and of light batters for vegetables and fish. Mixed with water and oil, it bakes into a crisp flatbread in a hot oven. It also binds vegetable patties and thickens soups.
For specialty and Italian stores. Plant protein and a short, single-ingredient label make chickpea flour an easy sale. Customers who cook vegetarian and gluten-conscious meals buy it regularly. Place it with legumes and the other special flours.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: stone-milled chickpea flour.
Nutrition per 100 g: 333.1 kcal, fat 4.7 g (saturated 0.65 g), carbohydrates 54.3 g (sugars 2 g), fibre 13.8 g, protein 21.8 g, salt 0.06 g.
Allergens: may contain traces of gluten, soy, sesame and nuts.
