Works well as a white flour variant
Fine for certain recipes, not a substitute for wheat flour, as the taste, consistency and baking behavior is very different. It is better to use buckwheat flour.
Nice fine flour and good size.
Excellent for banana cakes
It can also be used for many Italian recipes such as Genoese chickpea farinata, Sicilian pannelle, Ligurian panissa etc. Farinata by the way is very easy to make, just respect the resting time.....
Ideal for easy-to-make pakora
Useful for vegan and Indian cuisine
Emballage simple, efficace.
Perfect for falafel
I need for Pinsa