Chickpea flour
Chickpea flour is frequently used in Indian, Pakistani, and Bangladesh cuisines. It is the main ingredient of “ruins” sold as street food in Northern Morocco. Chickpea flour contains a significant amount of protein. This flour, which is naturally dense, also has a sticky texture compared to white flour. Thus, it is also a highly effective binder. For example, it can be used when making stucco. Although it is a dense flour, it gives a light result in fries.
Teff flour
Teff, which is mostly produced in Ethiopia, is a very fine grain variety. The spongy bread of Ethiopian cuisine is also used in “injera”. Teff flour can be fermented and used in pastries such as bread, cake, cookies. Teff flour contains high levels of calcium, iron and protein. It contains five times more fiber than whole wheat flour. It is also an important source of amino acids. It does not contain gluten. It balances blood sugar and speeds up metabolism. Desserts and pastries made with Teff flour are fluffy and soft. However, it has a slightly sandy texture and can be uncomfortable while eating.
