Gluten-free chickpea flour / chickpea meal

Eine Schale gefüllt mit feinem Kichererbsenmehl. Das Kichererbsenmehl hat eine helle, cremefarbene Farbe und eine feine Textur. Neben dem Schälchen liegen einige ganze Kichererbsen.

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Product description

Gluten-free chickpea flour and chickpea meal are functional pulse-based ingredients for food manufacturers developing bakery products, pasta, snacks, savory foods and other gluten-free formulations. Their high protein and fiber content, strong water-binding capacity and texturizing properties can support structure, moisture management and product stability.

Our chickpeas are sustainably grown in selected regions and processed according to defined quality standards. For food manufacturers, R&D teams and industrial buyers, technical specifications, product samples and suitable packaging options are available on request.

Gluten-free
High protein and fiber content
Excellent water-binding capacity
Supports texture development
Helps stabilize food formulations
Contributes to the nutritional profile of finished products

Our chickpeas are sustainably grown in selected regions in cooperation with trusted agricultural partners. The raw materials are carefully processed according to defined quality standards to ensure consistent quality and reliable performance for professional food production.

Our gluten-free chickpea flour and chickpea meal are available in packaging formats for food manufacturers and industrial purchasing requirements. Standard options include 20 kg bags, 25 kg bags, big bags and silo transport. Additional packaging and supply options are available on request.

Applications

“Chickpea flour and meal combine protein and fiber with strong water-binding properties, making them versatile ingredients for bakery, pasta, snack and savory formulations.”

Tino Heiden Geschäftsleiter

Chickpea flour for manufacturers

Gluten-free chickpea flour and chickpea meal are versatile pulse-based ingredients for food manufacturers looking for protein and fiber enrichment, water binding and reliable texture in modern formulations. They can be used in bakery products, pasta, snacks, savory foods and other gluten-free or plant-based applications.

Depending on the formulation target, chickpea flour can be combined with rice flour for mild gluten-free flour systems, linseed meal to support binding and fiber enrichment or chickpea protein where additional plant protein is required. We support food manufacturers and product developers with technical specifications, samples and suitable packaging options for scalable production.