chickpea flour

Chickpea flour is a nutritious alternative to wheat flour, it is rich in:

Protein: provides essential amino acids for growth and repair

Fibre: promotes digestive health and feelings of fullness

Iron: necessary for oxygen transport and immune function

Manganese: important for bone health and metabolism

Folate: crucial for cell growth and development

It is also gluten-free, making it a suitable option for those with gluten sensitivities

Chickpea Flour is considered a ‘good’ source of protein, adds resistant starch, vitamins and other nutrients. Supplant's Chickpea flour is also low in fat.

With versatile functionality similar to wheat and beyond, Supplant's Chickpea Flour is non-allergenic and also helps get other allergens out by maintaining integrity and mouthfeel in gluten-free, dairy-free and eggless formulations.

It is highly useful in gluten-free products, where its nutritive and functional properties contribute to winning gluten-free pastas, leavened bread, flatbreads, pastries and also in plant-based meat analogs.

The use of chickpea also supports sustainability, as chickpeas create their own fertiliser by fixing nitrogen from the air – which means significantly lower use of chemical fertilisers and healthier soils.

They also require significantly lower use of water and pesticides in production.

Chickpeas have the lowest carbon footprint of any protein starting materials - they are also GMO free