Gluten-free flour!

Besan, or chickpea flour, also known as pea flour. It is made by grinding dry or wet (or even fermented) chickpeas. The fermentation process, although it sounds a bit deterrent, is very useful as it improves protein digestibility. In fact, besan has little to do with traditional grain flours. As a legume product, it provides an above-average amount of protein, iron, potassium and magnesium. Chickpea flour is widely used, but different from its wheat counterpart. It is not suitable for preparing traditional Polish pastries on its own, but it is perfect as an ingredient in coatings, sauces and cutlets, or as a base for vegan frittata.

Country of Origin: Turkey

Nutritional value in 100g:

Possible natural variations.

*The salt content is due solely to the presence of naturally occurring sodium.

Directions for use:

In the Mediterranean countries, besan is an inseparable element of bread, kofta, sweets and all kinds of snacks. It is used to prepare khandvi - traditional snacks in the form of rolls, kadhi - a thick, spicy sauce for warm, pakora - vegetables in dough, and a ladhoo dessert made of butter-roasted chickpea flour with nuts and raisins. Interestingly, the slightly nutty besan - although it is made of chickpeas - does not resemble the taste of cooked beans at all.

Information about allergens

Also packed in the company: products containing gluten, peanuts, soy, various nuts, sesame. Although every effort is made, the occurrence of these raw materials in the product cannot be 100% excluded.

Store in a dry and cool place in a tightly closed container.

Expiry date: min. 1 month unless stated differently in the title or description