Chickpea Flour Organic

Name: Chickpea Flour
Brand: Kazidomi
SKU: 11530
Price: 3.74 EUR
Availability: InStock
Rating: 4.98 (43 reviews)

500g | 7.48 €/Kg

5.0

(verified_reviews)

Made in France
Organic
High in protein
Grown in France

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A pale yellow chickpea flour with a pronounced, slightly sweet taste, milled from organic chickpeas. It is the flour of Niçoise socca and of panisses, and it binds savoury preparations just as well: griddle cakes, vegetable fritters, falafel mixes, sauces. With 22.4 g of protein and 10.8 g of fibre per 100 g, it is high in protein and high in fibre. The chickpea itself carries no gluten, but it is milled on a site that also handles gluten cereals and the list declares traces: it is not suitable for people with coeliac disease. 500 g bag.

For socca, whisk 250 g of flour with 500 ml of water, 4 tablespoons of olive oil and a pinch of salt, rest the batter for an hour and bake it thin in a very hot dish at 250 °C for 10 to 15 minutes. As a binder, one tablespoon slaked in cold water thickens a sauce or a soup. It stands in for egg in savoury recipes: 30 g of flour beaten with 30 ml of water equals one egg. In bread and cakes, count a third of the total flour at most, since it has no gluten and will not raise a dough on its own. Raw it tastes bitter, so always cook it.

Is chickpea flour a cereal flour?

No, it is milled from a pulse rather than from a cereal grain. The Kazidomi flour is 100% organic chickpea. The chickpea carries no gluten, but the sheet does flag possible traces of gluten, soya and mustard picked up on the production line.

Chickpea flour or wheat flour: can I swap them?

Not directly. The Kazidomi chickpea flour has no gluten, so it will not raise a bread dough on its own and gives a crumbly result if used neat. In practice you replace a quarter to a third of the wheat flour in a recipe, which is enough to bring the taste through.

Which preparations suit it best?

Socca and panisse, where it is used neat with water and olive oil, and equally pancakes, vegetable fritters and batter for frying. The Kazidomi chickpea flour also thickens a soup or a sauce, standing in for a roux made with wheat flour.

What does it taste like?

A recognisable pulse flavour, faintly sweet and a little bitter when raw. The Kazidomi chickpea flour loses that bitterness on cooking, which has to be thorough: raw batter stays unpleasant in the mouth. In a sweet preparation it goes well with banana, cocoa and warm spices.

What is in the bag and how do I keep it?

The bag holds 500 g and contains nothing but milled organic chickpea, with no additive and no blend. Kazidomi asks for it to be kept away from heat and damp. Once started, reseal it carefully or tip the flour into a jar kept in a dry cupboard.