The Whole Bean's chickpea flour is a clean label alternative to wheat flour, soy flour, soy lecithin and emulsifying gums.
It is a clean, dry flour ingredient fully cooked and ready to eat.
Emulsifies on par with egg yolks.
Absorbs 20% more oil than competitive products.
Blends with cold water or oil eliminating water waste or cooking cost and allowing for less energy use.
Boasts the highest foam capacity and foam stability of any comparable product we have tested.
Boasts good dispersibility with standard equipment.
Low micro load
Non GMO Ingredient
What Makes Our Flour Unique
Fresh taste and scent
Imparts a pleasing neutral taste or chose a slightly toasted flavor.
Fortify with Clean Label Ingredient
Boost protein, fiber, folate and iron without sacrificing taste.
Sustainable, Planet Friendly Crop
Chickpeas fortify the soil with nitrogen, reducing greenhouse gases and offering a low carbon footprint.
Great dispersibility with standard equipment. Blends well with cold water or oil, with no water waste or cooking cost. Less energy use.
Boasts the highest foam capacity and foam stability of any comparable products tested. Higher foaming capacity can improve yields.
It has been successfully used to replace flour in cookies, crackers, tortillas, pasta, snack bars, stroopwaffels, and chips.
Replace soy and soy lecithin
It replace soy and soy lecithin with better structure, Maillard browning, and less sticking in waffle cookies and crispy snacks.
Emulsifying and Thickening
Our chickpea flour emulsifies on par with egg yolks. Use it to thicken soups and sauces, salad dressing, nutritional shakes and beverages while fortifying.
Low Micro Load
Reduces safety risk by allowing food production in a dry environment.
We are driven to improve the health and happiness of both people and the planet via the superfood chickpea. Our snacks are plant based, all-natural, and deliciously healthy so you can eat with reckless abandon!