Chicjìkpea flour “Sultano” variety

CHICKPEA FLOUR of the “sultano” variety (produced and milled with natural stone in Sicily). Being a so-called gluten-free product, meaning it does not contain gluten, chickpea flour is suitable for celiac disease. Excellent for making chickpea cream soup or as a “thickening” condiment, for example in clam or mussel sauces or in fish soups. Chickpea flour is suitable for any diet and, like other legumes, especially for those against hypercholesterolemia. In the diet of diabetics and hypertriglycerides it replaces that of cereals due to the lower glycemic index, while in the diet against obesity it plays a fundamental role if used in the formulation of soupy (low-calorie) first courses. Chickpea flour is widely used in vegan cuisine because it is rich in proteins, fibers and carbohydrates. Suffice it to say that 100 grams of chickpea flour contains more than a third of proteins and fibre.