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Chickpea flour is obtained by grinding dried chickpeas. It is a gluten-free food and rich in vegetable proteins, calcium, iron and phosphorus. There are vitamins of group C and B.
It is suitable for polenta, farinata, panisse, crespelle, panelle, batter for frying and as an egg substitute in omelettes.
(modificale nel modulo Rassicurazioni cliente)
(modificale nel modulo Rassicurazioni cliente)
(modificale nel modulo Rassicurazioni cliente)
Chickpea flour is obtained by grinding dried chickpeas. It is a gluten-free food and rich in vegetable proteins, calcium, iron and phosphorus. There are vitamins of group C and B.
It is suitable for polenta, farinata, panisse, crespelle, panelle, batter for frying and as an egg substitute in omelettes.
That of "La Casetta" is obtained with stone millstones, it is wholemeal, and therefore very tasty.
Data sheet
Specific References