The stone-ground chickpea flour is obtained by Podere Pereto from chickpeas grown organically. It is an organic protein flour from Italian legumes that is very nutritious for the body, even for celiacs and those intolerant to gluten. A flour that surprises in the creation of biscuits, spoonfuls of polenta, gnocchi, savory pies and pasta. Furthermore, it is ideal for creating Tuscan cecina (chickpea flour), farinata or falafel. Very good even if used as a breading for fried foods. Its thickening capabilities allow this flour to also be used to prepare burgers, meatballs and breadsticks. Toasted on a baking tray at 150° for 10 minutes, it can be used as a finish for gratinating, or mixed with eggs for a gluten-free pasta. Continue to visit our online shop for other typical Tuscan products.
Chickpea flour from organic farming. May contain traces of cereal containing gluten .
Food plastic bag.
Keep in a cold and dry place.
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