This whole-wheat gluten-free flour is stone-ground from an ancient variety of Italian organically grown chickpeas. It can be used with other flours for baking bread, biscuits, etc. or to prepare recipes such as Cecina, Panelle, Panissa, tortillas, savouries and many others.
Information on the characteristics of organic chickpeas
The chickpea legume is a highly prized health food. The now rare ancient varieties are not subjected to induced genetic modification, and their yields are reduced by up to 90% due to “‘biotic”‘ stresses (drought, heat, cold).
Adding chickpea flour to a food can increase its nutritional value and reduce the amount of acrylamide, a chemical compound that is formed mainly during the searing, baking and roasting of carbohydrate-rich foods.
Why do we enriched our flours with micronised potassium?
All the guidelines of the major world health organisations (e.g. WHO Guideline: Potassium intake for adults and children) recommend increasing potassium consumption and reducing sodium consumption, given the correlation with a beneficial effect on blood pressure, stroke and coronary heart disease in adults.
The guideline is classified as a “‘strong recommendation”‘. The WHO recommends a potassium intake of at least 90 mmol/day (3510 mg/day).
To be considered beneficial, the ratio of sodium to potassium should be 1:1; however, most populations around the world consume less than the recommended levels of potassium. This situation is exacerbated by excessive sodium consumption, with sodium to potassium ratios reaching potentially dangerous levels of 2:1.
Therefore, according to the WHO, a successful implementation of these recommendations would have a major impact on public health through reductions in morbidity and mortality and improved quality of life for millions of people.
We enrich our flours with micronised potassium to promote greater daily consumption of this essential alkalising mineral and thus counteract a common subclinical nutritional deficiency found in most of the population.