Organic Lentil Flour

Lentil flour is mainly used in the formulation of liquid first courses, such as velvety soups and creams. In addition, it is often mixed with gluten-containing flours (especially wheat flour) for the production of baked goods (with sourdough or brewer's yeast); in this case, the proportion must always be in favour of the gluten-containing flour, in order to allow the dough to grow properly. Lentil flour is widely used in the formulation of totally vegetable doughs (for the vegan diet) such as, for example, seitan or wheat muscle. Lentil flour provides excellent concentrations of fibre, both soluble and insoluble, and is cholesterol-free. Being a so-called gluten-free product, i.e. containing no gluten, lentil flour is suitable for the diet of coeliacs. Moreover, due to its typical chemical composition, it boasts a low glycaemic index, so (in the right portions) it has the ability to stimulate insulin secretion less than many other foods in the same category.