Stone-Ground Chickpea Flour is a 100% chickpea flour made by slow stone milling, supplied in a 500 g pack. Rich in plant protein at around 22.5% and naturally gluten-free, it is the traditional ingredient of Genoese farinata, Sicilian panelle and Ligurian panissa, and a versatile flour for batters, coatings and both sweet and savoury dishes.
What chickpea flour is
Chickpea flour is milled from dried chickpeas and contains no gluten. It is naturally high in protein and gives a full, slightly nutty flavour. Because it has no gluten, it does not develop an elastic dough like wheat flour; instead it is prized for batters, fritters and flatbreads, and as a protein-rich binder.
Stone milling
Slow stone milling keeps the flour close to the whole chickpea, preserving flavour and a characteristic grain. This makes a noticeable difference in traditional recipes such as farinata, where the taste of the chickpea is the centre of the dish.
How to use it
For farinata or socca, whisk the flour with water, salt and oil, rest the batter and bake in a hot oven until golden. For panelle, cook it into a thick paste, spread, cool and fry. It also works as a gluten-free coating for frying and as a protein boost in batters and doughs. It is naturally suitable for vegetarian and vegan menus.
Logistics and delivery by LAPA
LAPA supplies professional ingredients to over 1,500 chefs across Switzerland, from Zurich to Geneva, Basel, Lugano and Bern, with dedicated logistics and refrigerated delivery where required and partner carriers beyond the LAPA fleet. Order Stone-Ground Chickpea Flour 500 g today for farinata and chickpea specialities.
