Green Pea Flour and Split Pea Flour

  • 1 cup weight = 160 grams
  • High in protein and nutritious with a powdery texture and slightly sweet taste
  • Pea Flour and Green Pea Flour are new additions to the line-up of gluten-free flours. They have many benefits similar to bean flours but without the strong after taste. High protein content lends structure to baked goods without adding any distinct flavour.

Store in: the refrigerator or at room temperature
How to use: add up to 30 percent pea flour to a basic gluten-free flour blend or add reconstituted green pea flour to guacamole to lower the fat content and add extra nutrients; use as part of your baking mix for chocolate cakes and brownies; Green Pea Flour can be used to make creamy pea soup with that fresh pea color.
Watch out for: Green pea flour imparts a green hue to the final baked product, great for Easter or St. Patrick’s Day but not suitable for bakery items you want to be white. Too much produces goods that have a starchy taste.
Substitution: try Garfava, Fava, Garbanzo (chickpea) or Soy flour