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.
True to our values, the use of chickpea also supports sustainability, as chickpeas create their own fertilizer by fixing nitrogen from the air – which means significantly lower use of chemical fertilizers and healthier soils. They also require significantly lower use of water and pesticides in production. Want more? Chickpeas have the lowest carbon footprint of any protein starting materials and there are no GMO chickpeas – and probably never will be.
Use FFP-20 to bring more nutrition into your products,particularly those like gluten free breads, which suffer from lesser nutritive profiles, FFP-20 flour has 20%+ protein, and adds fiber, resistant starch, minerals, vitamins and other nutrients. As a chickpea flour, it also has a very low glycemic index(<30%).
FFP-20 works exceptionally to replace wheat in bread and baked goods. In extruded snacks and pastas, its elasticity and product cohesion is similar to that available from premium semolina flours. It also absorbs a lot of water, thereby reducing your net materials costs. In vegetarian/vegan products, FFP-20 can replace fat, eggs or dairy and achieve a delicious mouthfeel.
Beyond how chickpeas are great for our health, they are great for the planet too; they fix nitrogen from the air and thereby create their own fertilizer, they also require significantly less water and pesticides in production.
And all chickpeas are non-GMO!