Shipton Mill GLUTEN-FREE Chickpea Flour
Shipton Mill GLUTEN-FREE Chickpea Flour, now available at Ratton Pantry and forming part of a larger selection of Shipton Mill's incredible artisan flours.
Chickpeas appear in early recordings in Turkey about 3500 BCE and in France 6790 BCE. India produces the most chickpeas worldwide but they are grown in more than 50 countries. An excellent source of carbohydrate, protein, fiber, B vitamins, and some minerals, they are a nutritious staple of many diets.
Chickpeas are a staple of Mediterranean, Indian and East African cuisine, and flour made from ground chickpeas is an excellent alternative to wheat flour.
Chickpea Flour, also known as garbanzo bean flour, is an egg substitute to make vegan omelets and quiches, along with being a high-protein gluten-free bread replacement.
Trying mixing Chickpea Flour with other gluten-free flours to increase the protein and help your baked goods bake up more similar to wheat products.
Legal Disclaimer
Packed on premises that handles nuts (including peanuts), seeds, cereals, soya & products containing gluten.
This product contains no gluten, but it is not packed in a gluten-free environment. However, we make every effort to ensure no cross-contamination occurs.
Please be aware that if you order Gluten-Free flour at the same time as other flours, they may be packed together in the same box.
Buy Shipton Mill GLUTEN-FREE Chickpea Flour at Ratton Pantry.
About Shipton Mill
Shipton Mill produces some of the best flours in the UK and this is largely down to the deep understanding of the grains that they mill and their passion for perfection. Whether you are an artisan baker running a business or a home baker making the occasional loaf, cake or pastry, Shipton Mill offers flour for almost every application.
The grain ground at Shipton Mill provides flours that are unsurpassed in texture and flavour and have built a well-earned reputation among professional, artisan and home-bakers all over the country.
Shipton Mill use traditional grains that have not been over hybridised or enhanced, and so the quality of the grain and its suitability for more traditional uses is ideal.
