Chickpea flour, as its name suggests, is one of the most popular legumes made from chickpeas. Because chickpeas are gluten-free, they are especially preferred by those on a gluten-free diet. Chickpea flour has a very high nutritional value. It contains abundant amounts of the minerals iron, calcium, magnesium, and potassium. Chickpea flour, which is also a good source of fiber, is also rich in protein. Chickpeas (Cicer arietinum) are a legume species from the genus Cicer, belonging to the Faboideae subfamily of the Fabaceae family. We do not contain any additives or preservatives in our product. It is a very delicious product that you can consume safely. WHAT ARE THE NUTRITIONAL VALUES OF CHICKPEA FLOUR? Calories (kcal): 178 Fat: 3 g Protein: 10 g Iron: 2 mg Fiber: 5 g Vitamin B6: 0.25 mg Potassium: 778 mg HOW LONG IS THE SHELF LIFE? Shelf life is 1 year. HOW IS IT PACKAGED? Kraft Doypack and PE Laminated Sack are used in the product, which is offered for sale in different packaging types between 1000 g and 25000 g. RECIPE: Ingredients for Chickpea Flour Bread (Sourdough) 4.5 cups organic whole wheat flour 1.5 cups chickpea flour 4 5 of the sourdough 3 cups drinking water 1 teaspoon sugar Directions for Chickpea Flour Bread (Sourdough) First, mix the dry ingredients. First, mix the whole wheat flour, then the chickpea flour. Add the sugar and mix. Then, add the yeast to the middle of the mixture and pour in the water. Mix all the ingredients together with a spatula, scraping down the edges. A soft but not too sticky dough should form. If the spatula comes out partially clean, then everything is fine. I covered it with a cloth and let it rise for 2 hours. Then, come back, scrape the edges of the dough again, and mix with a spatula. Then, let it rise for another 2 hours and place it in the refrigerator, covered with the same cover. Don't worry if the dough is a little dry when you take it out of the fridge in the morning. Let it rest for 1 hour. After 1 hour, mix the dough again with a spatula and transfer it to a floured countertop. It's a wet dough, and because it's gluten-free due to the chickpea flour, it will be runny. Patience, flour your hands and countertop, if necessary, until the dough comes together. Finally, shape the dough onto a baking sheet lined with parchment paper and place it on the baking sheet. If you want to score the dough, make sharp, not deep, lines. Cover the dough and let it rise for 1 hour. First, put the baking sheet in the oven and preheat the oven at 180 C (350 F) for 35 minutes. Then, turn off the heat and bake at 150 C (350 F) for 15 minutes. ENJOY!
