In recent years, with the growing interest in plant-based and gluten-free diets, the demand for legume flours, which are rich in protein and fiber, has also increased. Can flours made from legumes like chickpeas, lentils, beans, and peas truly replace traditional flour? How healthy are these flours? What kind of process do these legumes undergo when turning into flour? We shared our thoughts with Sedef Batı & Gürer Mut.
Hürriyet | Demand for Legume Flours Increased... But Can These Products Replace Traditional Flour? Which One is Healthier?
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