Gallo 100% Legumbre
Gallo pasta from Spain made only from legume flour — red lentil, chickpea or pea; gluten-free, egg-free and vegan: hélices, macaroni and fideos.
Gallo 100% Legumbre (sold as Gallo Nature 100%) is the legume pasta range of Pastas Gallo. According to the official site each product has a single ingredient: flour from red lentils, chickpeas or peas. The pasta is therefore free of gluten, egg and milk and suitable for vegans. The maker says it has twice the plant protein and three times the fibre of traditional pasta, and cooks much faster than whole legumes.
The range has four 250 g products: Hélices 100% lenteja roja (red lentil spirals), Hélices 100% garbanzo (chickpea spirals), Macarrones 100% guisante (pea macaroni) and Fideo 100% garbanzos, a thin chickpea noodle for soups. They are cooked and served like ordinary pasta; the exact time is on the pack.
Gallo presents the range as an easy way to bring more legumes into the diet, especially for children, and as an option for people with coeliac disease. It belongs to the category of pasta from other flours and gluten-free pasta.
Facts
| Raw material | 100% red lentil, chickpea or pea flour |
|---|---|
| Main use | Gluten-free, vegan legume pasta |
What it includes
How it connects to Pasta
Gallo 100% Legumbre → kind of → Pasta from other flours and gluten-free pasta → kind of → 🍝 Pasta
Links
- What it contains
- Red lentil flour, Chickpea flour
- Part of
- Pastas Gallo, Pasta from other flours and gluten-free pasta
- Similar and different
- Fusilli, Macaroni, Vermicelli
Frequently asked questions
What is Gallo legume pasta made from?
Each product has one ingredient: red lentil, chickpea or pea flour.
Is Gallo 100% Legumbre gluten-free?
Yes, according to the maker it is free of gluten, egg and milk and suitable for vegans.
What to read next
- Chickpea flour — Flour from dried chickpeas with no gluten and about 22 g of protein per 100 g, used for legume pasta.
- Fusilli — Short dry pasta twisted into a spiral, made from durum wheat semolina and water; the name comes from fuso, the spindle.
- Red lentil flour — Orange flour from hulled red lentils with no gluten: the base of protein-rich legume pasta.
- Vermicelli — Long dry pasta with a slightly larger diameter than spaghetti, described by Garofalo as typically Neapolitan; made from durum wheat semolina and water.
Similar
Gallo Integral · Gallo Pasta Fina · Gallo Proteína · Gallo Sin Gluten · Gallo Al Huevo · Gallo Clásica