Our gluten-free flour, made from 100% Italian pulses (chickpeas, red lentils, and green peas), is highly versatile and can be used on its own or blended with traditional flours. The flour benefits from cooking under pressure at low temperatures, which preserves the vibrant color of the legumes and maintains their nutritional values. This process also reduces cooking times compared to conventional flours and enhances elasticity, making the flour easier to work with. Additionally, it boasts a high water absorption capacity.