Legume Flour

Legume Flours: A Rich Variety of Proteins

In this category, you will find many legume flours, such as chickpea flour obtained from processing on stone mills or special roller mills. Chickpea flour is rich in protein and flavor. It is ideal for preparing farinata and other specialties based on chickpea flour. Chickpea flour can also be used to make gluten-free pasta, provided it is denatured in the oven at 90°C for 2 hours. You will find lupin flour obtained from processing seeds that have been soaked for a very long time and toasted. Lupin flour has an intense yellow color and a hazelnut flavor; it is rich in protein and low in carbohydrates. Lupin flour is used in sweet and savory baked goods in combination with gluten-generating flours: spelt, wheat, or kamut. Then there are adzuki flours produced by Molino Bongiovanni, which are rich in proteins, fibers, and minerals. They are ground on volcanic stone and are widely used in the blood type diet.
The fava bean flour is widely used in France to strengthen wheat flours and to whiten the crumb (it is often used for baguettes).
It is also excellent for preparing soups, for making seitan (together with gluten), or to increase the protein content in all preparations that are then cooked. The delicious lentil flour ground on stone is rich in proteins, fibers, minerals, and vitamins. It is excellent for preparing fresh pasta and baked goods (with wheat flour), for soups (as a thickener), for lentil purées (diluted with vegetable broth), or for seitan (30% on dry gluten). You will find soy flour in two types, one simply toasted and one toasted and defatted. Toasting is a fundamental process for soy flour as it aims to deactivate antinutrients and make it digestible (raw soy flour is not edible!), while toasting enhances its flavor and aroma, making it more pleasant.
The defatted version is obtained by removing the oil naturally present in the flour, a process that concentrates the flour, making it extremely high in protein (52% compared to 40% of non-defatted soy flour). Moving on to bean flour obtained by grinding dried beans on stone, it results in a very fine flour rich in proteins, fibers, and low glycemic index carbohydrates. It is excellent for preparing creams, soups, for seitan, or for making pasta (100% bean flour), after denaturation (3 hours at 90°C in the oven). Finally, you will find green pea flour made from dried green peas, resulting in a very fine, green flour that is rich in proteins. Pea flour is used for savory baked goods such as bread, pizzas, and focaccia, and is also suitable for preparing soups and for making seitan (in combination with powdered gluten): to enrich it with amino acids not present in wheat.