Pea flour
Also known as: Yellow pea flour, Green pea flour, Pea protein
Gluten-free flour from dried yellow or green peas (Pisum sativum), used for legume pasta; pea protein from the same seed boosts high-protein pasta.
Pea flour is flour milled from dried peas (Pisum sativum), either yellow or green. In pasta it is used for legume pasta without wheat, while pea protein from the same seed is added to high-protein durum wheat pasta.
Dried peas are pulses grown in cool temperate climates; according to FAOSTAT, Canada is one of the largest producers. For flour, the dry seeds are cleaned, usually hulled and split, then finely ground. Yellow pea flour is pale and mild; green pea flour gives pasta a natural green colour and a sweeter, vegetal taste.
Pea flour is rich in protein, roughly a fifth to a quarter of its weight, and in fibre, and it contains no gluten. Industry also separates peas into pea protein, pea starch and pea fibre. Pea protein is not the same as pea flour, but it comes from the same seed: Barilla Protein+, Rummo Maxima (yellow pea protein) and Delverde High Protein add it to raise the protein content of their pasta.
Pea flour itself is the main raw material of the green pea fusilli in Delverde 100% Legumi, and green pea flour is blended with red lentil and chickpea flour in Barilla Legumotti. Without gluten, legume dough is fragile, so it is extruded and dried carefully; at home it should be cooked briefly and drained promptly.
Peas are not among the 14 allergens that must be highlighted in the EU (Regulation (EU) No 1169/2011, Annex II), although people allergic to other legumes may react to them. Pasta made only from pea flour may be labelled "gluten-free" if it contains no more than 20 mg of gluten per kilogram (Regulation (EU) No 828/2014).
Facts
| Raw material | Dried yellow or green peas (Pisum sativum), usually hulled and split |
|---|---|
| Country | Canada among the largest producers of dry peas; in pasta: Italy |
| Main use | Legume pasta; pea protein for high-protein pasta |
How it connects to Pasta
Pea flour ← contains ← Pasta from other flours and gluten-free pasta → kind of → 🍝 Pasta
Links
- Where it is found
- Delverde Fusilli 100% Green Pea Flour n.729, Delverde 100% Legumi (green pea flour fusilli), Barilla Legumotti Lenticchie Rosse e Piselli, Barilla Legumotti Lenticchie Rosse, Ceci e Piselli, Barilla Fusilli Protein+, Barilla Penne Rigate Protein+, Barilla Spaghetti Protein+, Misko Protein Spaghetti, Misko Protein Penne Rigate, Banza Wheat Protein Rotini
and 24 more
Banza Wheat Protein Penne, Banza Wheat Protein Elbows, Ronzoni Protein Penne Rigate, Ronzoni Protein Rotini, Ronzoni Protein Spaghetti, Delverde Fusilli High Protein n.116, Delverde Sedani High Protein n.134, Gallo Plumas +Proteína, Gallo Hélices +Proteína, Gallo Macarrones 100% guisante, Recheis Lower Carb Spaghetti, Recheis Lower Carb Hörnchen, Recheis Lower Carb Dralli, Rustichella d'Abruzzo Fusilli con Piselli Verdi Senza Glutine Bio, Spinosi Strozzapreti Zero+ Piselli, Spinosi Fettuccine Zero+ Mix Legumi, Leonardo Carassai Fettuccine 100% Piselli Verdi, Bürger Vegane Maultaschen 2.0, Bürger Vegane Mini-Maultaschen, Pasta from other flours and gluten-free pasta, Barilla Legumotti (green pea flour), Barilla Protein+ (pea protein), Rummo Maxima (yellow pea protein), Delverde High Protein (pea protein) - Part of
- Pasta ingredients and composition
- Similar and different
- Chickpea flour, Red lentil flour, Fava bean flour
Frequently asked questions
Does pea flour contain gluten?
No, peas contain no gluten. Because flour may be milled on lines that also process wheat, people with coeliac disease should choose packs labelled "gluten-free" (no more than 20 mg of gluten per kg in the EU).
Is pea protein the same as pea flour?
No. Pea flour is the whole ground seed; pea protein is a concentrate separated from it. High-protein ranges such as Barilla Protein+ or Rummo Maxima add pea protein to durum wheat, so they still contain gluten.
Is it true that green pea pasta is made from fresh peas?
No. It is made from dried green peas milled into flour; fresh garden peas are not used.
What to read next
- Delverde Fusilli 100% Green Pea Flour n.729 — Delverde Fusilli 100% Green Pea Flour n.729: short spiral-shaped dry pasta by Delverde (Delverde 100% Legumi range, No. 729); ingredients: green pea flour (100%).
- Red lentil flour — Orange flour from hulled red lentils with no gluten: the base of protein-rich legume pasta.
- Pasta from other flours and gluten-free pasta — Wholegrain, spelt, buckwheat, legume, rice and corn pasta; in the EU "gluten-free" means no more than 20 mg of gluten per kilogram.
- Misko Protein Spaghetti — Misko Protein Spaghetti: long dry pasta with a round cross-section by Misko (Misko Protein range); ingredients: durum wheat semolina, pea protein and turmeric.
- Misko Protein Penne Rigate — Misko Protein Penne Rigate: short tube-shaped dry pasta by Misko (Misko Protein range); ingredients: durum wheat semolina, pea protein and turmeric.
Similar
Fava bean flour · Chickpea flour · Red lentil flour · Barley flour · Turmeric · Emmer
Sources
- FAOSTAT — Crops and livestock products (peas, dry)
- USDA FoodData Central — Peas, split, mature seeds, raw
- Regulation (EU) No 1169/2011 on food information to consumers, Annex II (EUR-Lex)
- Commission Implementing Regulation (EU) No 828/2014 on gluten-free claims (EUR-Lex)