Chickpea flour has the potential to be a revolutionary product as its creators suggest, provided it can excel in all aspects: taste, mouthfeel, nutritional value, and versatility. Unlike previous flours derived from legumes and pulses, which often have a gritty and beany flavor, chickpea flour offers a more appealing alternative. When compared to wheat flour, it contains fewer calories and carbohydrates while boasting higher protein content. According to the U.S. Department of Agriculture’s Nutrient Database, one cup of chickpea flour contains 356 calories, 20.6 grams of protein, 6.1 grams of fat, 53.19 grams of carbohydrates, and nearly 10 grams of total sugars. In contrast, whole-grain wheat flour and white all-purpose bleached flour have higher calorie and carbohydrate counts but lower levels of protein, fat, and sugars. Additionally, chickpea flour is richer in folate than whole wheat flour and provides essential nutrients such as vitamin B-6, iron, magnesium, and potassium, making it a great choice for those seeking healthy options.
The developers at Artesa claim their chickpea flour will significantly enhance gluten-free pastas, desserts, and baked goods like breads, while also effectively binding with oil and water, making it a valuable ingredient for soups, sauces, and gravies. According to Grand View Research, chickpea flour was the leading choice among pulse-based flours last year, holding a 30% market share. Furthermore, pulse flours, which are made from beans, peas, and lentils, are anticipated to grow at a compound annual growth rate of over 12% through 2024. The rising demand for gluten-free foods continues to influence manufacturers to better integrate ingredients that enhance nutritional benefits, texture, and flavor profiles. Reports indicate that nuts, pulses like chickpeas, and ancient grains such as buckwheat and quinoa are increasingly being included in gluten-free products to cater to consumer preferences for healthy options.
The market for these gluten-free products is expected to keep expanding. According to Packaged Facts, U.S. sales of gluten-free items, which were estimated at $973 million in 2014, could surpass $2 billion by 2019. Artesa Chickpea Flour appears well-positioned to capitalize on growing consumer interest and a favorable marketplace, especially as consumers seek healthier options that include vital nutrients like calcium citrate. With its numerous health benefits and promising versatility, chickpea flour could become a staple in the gluten-free market, appealing to those looking for nutritious alternatives.