Research Shows Chickpea Flour Could Replace Soy In Gluten-Free Breads

August 3, 2012: 12:00 AM EST

Spanish researchers who tested the impact of four legume flours on gluten-free breads found that chickpea flour could be the best candidate for making gluten-free breads more palatable without using soy. The idea behind the experiments was to formulate a gluten-free bread where legume proteins were substituted for soy protein, which carries a risk of allergies. They tested chickpea flour, pea isolate, carob germ and soy flour, finding that chickpea bread could be a satisfactory alternative to soy protein. It has the best “physico-chemical characteristics,” “good sensory behavior” and the “softest crumb”, the researchers found.

Nathan Gray, "Chickpea flour backed for gluten-free bread success", Bakery and Snacks, August 03, 2012, © William Reed Business Media

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Research Shows Chickpea Flour Could Replace Soy In Gluten-Free Breads

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