Lentil flour
A powder of ground dry lentils, gluten-free, with a high protein and fibre content, for Indian dosa pancakes and papad, flatbreads, fritters and thickening soups.
Lentil flour is a powder of ground dry red, green or brown lentils, from light orange to beige, gluten-free, with a high content of plant protein and fibre and a light bean taste. It is used for Indian dosa pancakes and papad, flatbreads, fritters, bread, pates and thickening soups and sauces, added to dough instead of part of the wheat flour for protein.
Calories, proteins, fats and carbohydrates per 100 g of product
Lentil flour, Raw: Calories 352.0 kcal, Proteins 24.6 grams, Fats 1.1 grams, Carbohydrates 63.4 grams per 100 g of product.
Lentil flour, Boiled: Calories 116.0 kcal, Proteins 9.0 grams, Fats 0.4 grams, Carbohydrates 20.1 grams per 100 g of product.
Recipes with this ingredient
It is better to use cereal-lentil polenta in the casserole.
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The recipe is taken from the book "Gluten-free. Simple baking recipes for family gatherings" by Asya Motina.
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