Pea flour inherited beneficial features peas from which it is produced. Is valuable dietary product and at the same time a substitute wheat flour for patients with celiac disease. It is used to prepare casseroles, puddings, and is used to make bread and buns, which taste in no way inferior to traditional wheat products, but are healthier and safer for the figure.

The nutritional value of peas, and therefore pea flour, surpasses most vegetables. It contains up to 6.7% vegetable protein and about 15% carbohydrates, of which 6% are sugars. The product is a record holder for the content of amino acids and proteins necessary for humans. Peas are also rich in nitrogenous compounds, vitamins C, B1, B2, B6, PP, D, E and K, potassium, calcium, phosphorus and sodium.

The protein component is similar to meat and dairy, so peas and their derivatives are often compared to meat. The main differences between the plant-based version are the absence of cholesterol and the relatively low price.

Calorie content of pea flour: 71 kcal per 100 g of product.

What is the benefit

Flour obtained from peas has a number of useful properties:

It is a natural source of amino acids such as threonine and lysine - they are vital for the functioning of our body.
The pyridoxine contained in the product ensures the production and breakdown of amino acids. If there is a deficiency of this substance, a person may experience seizures or develop dermatitis.
Selenium, which can large quantities contained in peas (the exact numbers depend on the region of growth), has antioxidant properties and protects human cells from the effects of free radicals and carcinogens.
The vegetable protein in the product is much better absorbed, without straining the gastrointestinal tract and without having the negative impact that meat products are capable of.
Flour obtained from peas provides the body with energy, increases the body's performance and endurance.
With regular use, heart function improves, the risk of developing hypertension and myocardial infarction is reduced, and the formation of blood clots in blood vessels is prevented.
Recommended for people suffering from tuberculosis and diabetes.
It is characterized by a delicate diuretic and choleretic effect.
The compounds included in the product improve metabolism and prevent the deposition of subcutaneous fat. Regular use Recommended for those who are overweight or simply watching their figure.
To improve brain function and “feed” nerve cells, people with mental work should take 1 tsp before meals. pea flour.
Thanks to high content fiber helps cope with constipation and other problems that arise during the digestion or absorption of food.
Compresses with pea flour are used for local healing of wounds and abscesses on the skin.
May be included in a therapeutic nutrition plan for endocrine diseases.
Due to the high content of vitamins, baking with such flour will be useful for vitamin deficiency.
Successfully used in cosmetology. It has a beneficial effect on both skin and hair.

Gluten Free Miracles

Since pea flour does not contain gluten, it can be used in the diet of people suffering from celiac disease, a disease associated with the human body’s intolerance to wheat protein (gluten in cereals).

Patients suffering from this (often hereditary) disease can eat not only porridges and soups based on peas, but also various baked goods made from pea flour: bread, buns, pies.

What's the harm?

No obvious harm was found when consuming pea flour within reasonable limits during medical studies. But there is a small list of contraindications:

Tendency to flatulence and fermentation processes in the intestines. To prevent this, it is recommended not to overuse peas and their derivatives. When preparing dishes, it is recommended to add fennel and dill (fresh, dried or in seed form) to reduce the gas-forming effect. Also, you should not drink dishes made from pea flour. cold water.
Having gout or other kidney diseases. This is due to the content of purines in peas, which contribute to the accumulation uric acid in organism. It is better for patients to reduce the consumption of such flour to a minimum so as not to aggravate the symptoms.
Exacerbation of pancreatitis, gastritis or stomach ulcers. A large amount of fiber provides additional stress on the stomach, so in acute conditions digestive system It is better to avoid pea flour until complete recovery.

According to a 2013 study in the American Journal of Kidney Diseases, high levels of protein in the diet may lead to kidney dysfunction even in healthy people. Therefore, experts advise maintaining a balance and not exceeding the percentage of proteins in the menu equal to 10-35%.

How to cook at home

Buy pea flour You can find it in almost every supermarket. But if you haven’t found it or have doubts about the quality of store-bought products, you can make it yourself.

Choose good dry peas, wash, sort if necessary and be sure to dry. It is better to do this on paper or a piece of fabric, laying out the peas in one layer. Newspaper cannot be used in this case, since legumes easily absorb harmful substances from printing ink.
To grind the beans, you can use a coffee grinder, mortar or meat grinder. The choice of device depends on what result you ultimately want to get. Suitable for obtaining tender and soft first-grade flour: electric coffee grinder. A hand grinder or meat grinder will produce a coarser grind. As for cooking “the old fashioned way”, i.e. in a mortar, you will need a lot of strength and patience.
Place the resulting powder on a white cloth with a layer of no more than 2 cm. Leave it in a dry room to dry. It is necessary to stir from time to time to ensure uniform removal of moisture. After drying, the pea flour will become a little lighter and will easily come off your hands.

A paper bag or fabric bag is suitable for storage. Product homemade must be in a dry place. Before use, pea flour, like any other, must be sifted.

Pea jelly

The most famous dishes from pea flour - soups or purees. But perhaps the most useful is jelly.

Due to its enveloping properties, it has a beneficial effect on the gastrointestinal tract, protecting the mucous membrane and improving digestive processes. This unusual drink can protect the intestines from dysbiosis, as well as remove toxins and lead salts from the body.

Jelly is prepared in the same way as any other, but pea flour is used instead of starch. To do this, slowly pour cold water over it and mix thoroughly so that no lumps form.
Afterwards, the mixture is put on the fire and brought to a boil, stirring constantly so that the flour does not stick to the walls of the pan and does not burn.
Even at the preparation stage, salt and spices are added to the drink to taste.
When the mass thickens, remove the jelly from the heat.

You can serve pea jelly in portioned molds as independent dish or, cut into small pieces, with fresh herbs, fried onions and mushrooms.

Application in cosmetology

Cooking is not the only area of application for pea flour. The product is no less in demand in cosmetology. Masks are made from it to strengthen hair and care for facial skin.

Hair Mask

Strengthens hair, makes it soft and shiny. When preparing a hair mask you will need:

2 tbsp. l. pea flour;
2 tbsp. l. henna (can be colorless);
1 tbsp. l. burdock or natural olive oil;
1 egg yolk.

The ingredients must be mixed and a little added hot water, bringing the mixture to the consistency of sour cream. Place the container with the mask in the microwave for 15-30 seconds.

The mask is applied for 30 minutes to clean and damp hair. Washed off warm water without using detergents.

Face masks

Homemade masks made with pea flour prevent the appearance of wrinkles, nourish and care for the skin.

For the anti-wrinkle mask you need:

2 tbsp. l. pea flour;
2 tbsp. l. natural yogurt without additives.

All ingredients are mixed and left for 5-10 minutes, during which the pea flour should swell.

The resulting paste is applied to the skin of the face and left for 20 minutes. Then carefully wash off with warm water without soap.

The acne mask has a good healing and anti-inflammatory effect. To prepare it, take:

100 g flour;
100 g heavy cream;
boiling water.

All components are reduced to a homogeneous state. Liquids are taken just enough to achieve the consistency of sour cream.

The mask is applied to previously cleansed facial skin and fixed for 20 minutes. Afterwards, wash off with water at a comfortable temperature. It is enough to carry out the procedure at least once a week, and within a month your facial skin will become clear and acne will disappear.

What to cook? You can make it from pea flour great amount tasty and healthy dishes. Among them: soups, porridges, jelly, pates, pancakes, pancakes, bread, pies, puddings, vegetarian cutlets, lean noodles and much more. Choose!

How much does pea flour cost (average price per 1 kg)?

Moscow and Moscow region.

Pea flour is rightfully considered a valuable dietary product that is available to all groups of people, regardless of income. For adequate nutrition, adequate intake of proteins, vitamins and mineral salts, improved health, normalized weight, as well as saving financial and time costs for cooking, it is recommended to consume pea flour as often as possible.

Today you can purchase this product not only in supermarkets, but also in specialized online stores that deliver to your home at reasonable prices. However, many cooks prefer to make pea flour at home - to do this, just grind the peas in a coffee grinder.

So, when baking bread, as well as preparing pasta and confectionery adding even small quantity pea flour (about 10-20%) to wheat flour increases them nutritional value And taste qualities. Pea flour is often used in making donuts, vegetable cutlets, flatbreads, dietary bread, salty or sweet cookies.

In addition, baby porridge is prepared from a mixture with powdered milk or in its pure form based on pea flour. Also, distinctive feature The advantage of pea flour is that when frying it does not absorb vegetable oil or animal fat. For example, in Israel they prepare very tasty dish called falafel.

Composition of pea flour

In terms of the quality of protein in pea flour, this herbal product It is often compared even with certain types of meat, while it often surpasses them in the content of vitamins and mineral salts. An additional advantage of pea flour is that it is many times cheaper and does not contain cholesterol.

If you compare the composition of pea flour with its wheat counterpart, you can find a lot of arguments in favor of the first product. In particular, her biological value twice or three times higher than traditional white flour: it is much richer in such valuable substances as fiber, vitamins A and E, pantothenic acid, calcium, zinc, potassium, magnesium, iron, phosphorus.

Benefits of pea flour

The benefits of pea flour for human health are obvious, because it is a natural source of vital amino acids (lysine and threonine). In addition, this product also contains a substance called pyridoxine, which is directly involved in the processes of breakdown and synthesis of these amino acids. A deficiency of this substance can cause seizures and dermatitis.

In addition, pea flour is also supported by the fact that it contains a considerable amount of selenium. According to experts in the field of nutrition and medicine, this element can be considered as an anti-carcinogenic agent.

Calorie content of pea flour 298 kcal

Energy value of pea flour (ratio of proteins, fats, carbohydrates - bju).

It would seem that there could be any questions with this dish. Cold, malt, excuse me, a saucepan, cereal, water... But it either burns or doesn’t want to boil. That’s why we are interested in: “How to cook pea porridge? Ask your mom, and you will get a clear answer with the words “soak” and “patience.” Fortunately, today you can take a shortcut to defeating stubborn peas. After all, there are steamers, multicookers, cereal in bags, and, finally, pea flour. Well, some spices help this dish become more easily digestible for the gastrointestinal tract.

The content of the article:

The classic option “fast” does not imply. you will have to soak for 12 hours, and then cook for about 1.5 hours in a saucepan, watching and stirring. In fairy tales, and in cast iron pots, which cannot be found in a modern city apartment, peas are cooked in an hour. Moreover, it will be necessary to arrange it so that the water boils away and the cereal is boiled towards the end. That is, leaving the pan completely and minding your own business will not work. At most, peel carrots somewhere nearby. In general, long and tedious. “Results” will also have to be rubbed through a sieve to peel off the pea skins. After all, not all of it comes off during soaking. But you can do it “shorter”.

Option one is to take split peas. This is the same cereal, but the peas seem to be cut into halves. It cooks, on average, 40 minutes faster, and the result is the same porridge-puree that we usually want to see when preparing this dish.

Option two is to purchase peas in cooking bags. Prepare according to the instructions, and then simply grind with a blender. Pea grain shells may be encountered, but this is usually not critical.

Option three is to place the peas in the rice steamer bowl. Place in the middle compartment and steam for 20-35 minutes so that the peas are slightly damp. Then cook according to one of the recipes.

Before cooking, peas are washed under cold running water and sorted. The latter involves throwing out black peas and various cereal debris that may be found there. Peas in bags for cooking and packaged, usually like this does not contain things.

An old recipe for how to cook pea porridge

For this recipe you will need a cast iron. Don't know what it is? So, look for a thick-walled cauldron in a regular store. Sometimes this item is called a “duckling” or “goose”. You can cook on a regular gas stove, but it won’t work – on an electric stove or any other “accelerator” of the cooking process.

First, the peas are washed in a sieve, then placed in a bowl and filled with cold water, leaving overnight or for 5-7 hours if time is short. The porridge is cooked in the same water. Place on the fire, wait for the water to boil, and reduce the heat. Cover the dish with a lid so that steam can escape from the side, and cook the porridge for 60 minutes, watching and stirring. You can periodically add warm water if it boils away too quickly. But an “authentic” recipe does not require topping up. Initially, take 6 measures of water per 1 measure of peas, and until it boils away, if you please, do not leave. Speeding up the process by increasing the heat will also not work. In general, this cooking is long, meditative, as they say, for lovers of traditions.

Ready porridge season with oil, herbs, and don’t forget to add salt. To facilitate the digestion process, you can throw in a little asafoetida spice; it relieves increased gas formation. Provides gastrointestinal service and ease green dill, But only fresh.

Pea porridge made from pea flour

This is the most quick recipe cooking porridge. Take a glass of flour, 2 glasses of water, stir until it is suspended, put on medium heat and boil until it acquires the consistency of a puree. You can also cook in a slow cooker, choosing the cooking mode for stew or porridge; it takes, on average, about 50 minutes with a miracle stove, and about 40 with flour. There is no need to soak the flour.

How to cook pea porridge if you don’t have time to soak

There is one recipe, it involves fast cooking. You need to take crushed peas, 1 cup. Rinse, add cold water at the rate of 2.5 cups of water per 1 cup of cereal. Then place over high heat, bring to a boil, and reduce heat to medium. Cook for about 40-60 minutes, stirring and removing foam. The peas will not have time to boil, but by the end of the hour you can turn off the heat and mash the pea porridge into a puree using a potato “tool” or grind it with a blender. The porridge prepared in this way can simply be left to brew under the lid so that the water is absorbed, and you will get a regular pea porridge-puree.

You can also do the following - grind the pea halves in a powerful coffee grinder and cook according to the recipe above. The result will be puree, but you will need to additionally grind it with a wooden potato masher.

How to cook pea porridge with additives

Pea porridge with onions and carrots

About 50 g is added to the water along with the soaked peas. Cook over low heat as usual. While the porridge is cooking, peel the onion and (1 medium onion and carrot is enough), lay parchment on a baking sheet, add vegetables, preheat the oven to 180 degrees, spray with oil from the spray, and “bake” for half an hour until the onion is soft and light brown. You can puree the finished porridge and add onions and carrots.

Pea porridge with mushrooms

With dried mushrooms: 50 g dried porcini mushrooms or, and 1 cup black peas ground pepper, 1 white onion, asafoetida, salt. Dried mushrooms soak together with peas. Chop the onion very finely. Boil water with peas and mushrooms, then add onions and spices, and cook as usual. stirring constantly. Mushrooms expand greatly in volume, so you may need to add water several times.

C: the porridge is cooked separately as usual. Place the champignons along with the onions in a baking dish, you can also use spray oil, then cover the dish with foil pricked with a fork and bake in the oven at 180 degrees. Finished Products just mix.

Pea porridge cutlets

Cook 1 cup of peas until pureed using any method. Grate 1 carrot, 1 white onion, 100 g of celery on a fine grater. Separately soak 1 tablespoon in water corn starch. Mix vegetables, starch, cooled pea mash. Form cutlets with wet hands. Place them on a baking sheet lined with baking parchment in an oven preheated to 180 degrees. Bake for about half an hour. Sometimes this dish is made by mixing peas and buckwheat 1 to 1.

"Sausages" made from pea puree

1 m sausage casings (can be found in online stores), juice of 1 beetroot, 1 cup boiled and pureed peas, nutmeg, agar, ground black pepper, basil, salt.

Grind the peas together with the spices, soak the agar according to the instructions, taking 1 sachet or 1 serving. Add agar to the pea mixture and pour it in beet juice, stir until the color is uniform. Place in a sausage casing, tie, simply twisting the “bag”, onto portioned sausages, and leave in the refrigerator for 4 hours to harden. If there are no shells, you can use a baking sleeve. The mixture is placed to the edge, and the bag itself is folded around the pea sausages several times.

Video recipes for making pea porridge

Pea flour is rich in fiber, vitamins A and E, calcium, zinc, potassium, magnesium, iron, and phosphorus. Pea flour is a product rich in selenium.

In the old days in Rus' they often cooked pea soups, jelly and porridge, baked pies.

Benefits of pea flour:

Peas are an excellent source of protein. Peas and pea flour can replace meat, while they are much better digested, absorbed and do not cause the body the harm that we often receive from animal products.

Pea flour is useful for those who lead an active lifestyle - it helps the body endure stress, supplying it with energy, and increases performance.

Regular consumption of peas improves the functioning of the heart muscle, reduces the likelihood of heart attack and hypertension, prevents the accumulation of bile and prevents blood clots.

Peas have a mild diuretic effect and are useful for normalizing weight, as they activate fat metabolism.

If you take pea flour before meals, just 0.5-1 tsp, you can alleviate diabetes, reduce headaches, prevent the development of atherosclerosis, normalize metabolism and improve nutrition of brain cells.

Pea flour in cosmetology

Preparations made from pea flour are used in the treatment of skin diseases.

Empress Catherine II made face masks from pea flour. For this I took 2 tbsp. spoons of flour, 1 tbsp. spoon sunflower oil, 2 tbsp. spoons of milk. The mask was applied for 20 minutes and then washed off with cold tea.

Anti-wrinkle facial mask:
Take in equal proportions pea flour and sour cream.
The mixture is applied to the face two to three times a week for 20 minutes, rinse with warm water. Course - 1 month.

Pea flour is an excellent substitute for cleansing gel and scrub. oily skin. Mix a third of a teaspoon of pea flour with water to the consistency of sour cream. Apply to skin for 10-15 minutes, rinse with cool water.

Nourishing mask.
0.5 cups of pea flour, 0.5 cups of water, 100 g of thick sour cream or cream. Mix flour and water. Wait until the mixture thickens. Add sour cream or cream to the resulting slurry and mix well until homogeneous mass. Place the mask on your face and keep it on for 20-25 minutes. Rinse it off with warm water and wipe your skin with toner. It is recommended to use 1-2 times a week, especially in the cold season.

Hair Mask:
2 tbsp. henna (who doesn’t want tinting, you can use colorless henna) 2 tbsp. pea flour; 1 yolk; 1 tbsp. olive or burdock oil; Add boiling water until it reaches the consistency of sour cream and put it in the oven until it gurgles. Apply to damp hair for min. for 30 minutes.

When frying, pea flour does not absorb vegetable oil or animal fat.

Pea flour recipes:

Vegetarian pea soup.

Ingredients:
Water – 1 liter,
Pea flour – 6 tbsp.,
Salt – 1 tsp,
Spices - to taste
Greenery

Cooking method:
1. Dissolve pea flour in cold water.
2. Put the mixture on the fire, add fresh herbs, spices and salt.
3. Stirring, bring to a boil and turn off.
If desired, you can add vegetables to the puree soup.

Tomato pancakes made from pea flour (Pudla)

Ingredients:
200 g - pea flour,
50 g - wheat whole grain flour,
3/4 tsp. turmeric,
salt,
black pepper, ground ginger, parsley,
300 ml cold water,
2 tomatoes
1 bell pepper(optional),
1 clove of garlic.
Olive or melted butter for frying.

Cooking method:
1. In a large bowl, whisk together pea flour, wheat flour and all dry ingredients.
2. While stirring, slowly add cold water until you get a thick pancake batter. If the dough seems too thick, remember that the juice of the tomatoes will thin it out.
3. Place tomato pieces, bell peppers and finely chopped fresh herbs into the dough. Leave it.
4. Grease the pan with olive oil.
5. Pour in enough dough to make three pancakes with a diameter of 6-7 cm at a time. It is not necessary for the pancakes to be completely round, but try to keep them the same thickness. Cook over low heat on both sides until golden brown and crispy (4-5 minutes). Continue until all the batter is used, using about 1 tsp. sunflower oil for each poodle.
6. Serve hot. Poodles go well with any vegetable dishes. Dough preparation time - 15 minutes Frying time for one poodle - 5 minutes.
If desired, the finished pancakes can be sprinkled with a little lemon juice.

Pea flour fudge

Ingredients:
Pea flour -2 cups
Butter - 400 gr
Milk - 1 glass
Sugar - 1.3 cups
Poppy - 2 tbsp. l.
Almonds - 1 tbsp.

Cooking method:
1. Melt the butter in a thick-walled saucepan, then add the sifted flour. Stir-fry for 15 minutes until the flour turns light brown.
2. Pour milk into another pan, add sugar and cook the syrup until it begins to stretch. After this, add nuts and poppy seeds, stir and pour the syrup into the flour and cook over low heat until the mixture thickens.
3.Remove the pan from the stove, let it cool slightly, put it on a plate and cut into squares 2 cm thick. When the fondant hardens, decorate it with poppy seeds and almonds. You can put the mixture in various forms (for example, in a bowl), cool, carefully turn over and knock out.

Sweet pea flour balls - ladoo

Ingredients:
Pea flour – 400 g.,
Butter – 450 g.,
Coconut flakes – 2 tbsp.,
Walnuts (coarsely chopped) - 2 tbsp.,
Cinnamon – 1 tsp,
Powdered sugar – 250g.

Cooking method:
1. Melt in a thick frying pan butter on low heat. Add pea flour and fry for 15 minutes, stirring continuously. Toasted flour gives a pleasant nutty smell.
2. Add, stirring, coconut flakes, walnuts and cinnamon. Fry for another 2 minutes, stirring well. Then remove the pan from the heat and add powdered sugar. Mix well, breaking up any lumps and distributing the powdered sugar evenly. Cool slightly.
3. When the mixture has cooled enough to avoid burning your hands, moisten them with water and make balls 3 centimeters in diameter.

Halva made from pea flour.

Ingredients:
Pea flour – 300 g,
Cream 150 ml 10%,
Powdered sugar – 60 g,
Liquid honey – 2 tbsp.,
Ground nuts (to your taste) – 3 tbsp.

Cooking method:
1. Boil the cream, add pea flour, put on medium heat and cook for 10 minutes.
2. Next, remove the mixture from the heat, add powdered sugar and nuts. Let the mixture cool.
3. Add honey to the cooled mixture and mix well. Let the halva brew for several hours. You can also add raisins to the halva if desired.

Flatbread made from pea flour.

Ingredients:
Pea flour – 200 grams,
Warm water – 400 ml,
Salt – 1/2 tsp,
Dried basil (any other spices) – 2 tbsp.
Vegetable oil - 2 tbsp.

Cooking method:
1. Dissolve salt in water. Then gradually add pea flour, basil (spices) and stir well so that there are no lumps. The dough turns out LIQUID!!! Cover cling film and leave for 1.5 - 2 hours.
2. After the dough has rested, add vegetable oil to it and stir well again. Coat the baking sheet well with vegetable oil, sprinkle a little with pea flour and pour out the dough.
3. Bake in a preheated oven at 200 degrees for 20 - 30 minutes, the readiness of the farinata will be visible around the edges.

Contraindications:

Frequent consumption of pea flour is not recommended for people who suffer from flatulence and bloating. In these cases, it is recommended to eat peas and pea flour with fennel or dill - these plants neutralize the effect of any legumes, reducing gas formation. It is not advisable to use it for cholecystitis. If you have gout, peas are contraindicated. It should not be used if there is circulatory insufficiency. Peas are contraindicated in acute nephritis, exacerbation of inflammatory processes in the stomach and intestines.

Buy pea flour in Nizhny Novgorod available at the Living ECO store.

Products related to this article

Ecology of consumption. Food and drinks: The benefits of this flour are not limited to dietary properties and the absence of gluten...

Pea flour has inherited the beneficial properties of the peas from which it is produced. It is a valuable dietary product and at the same time a substitute for wheat flour for patients with celiac disease.

It is used to prepare casseroles, puddings, and is used to make bread and buns, which taste in no way inferior to traditional wheat products, but are healthier and safer for the figure.

Nutritional value

The nutritional value of peas, and therefore pea flour, surpasses most vegetables. It contains up to 6.7% vegetable protein and about 15% carbohydrates, of which 6% are sugars. The product is a record holder for the content of amino acids and proteins necessary for humans. Peas are also rich in nitrogenous compounds, vitamins C, B1, B2, B6, PP, D, E and K, potassium, calcium, phosphorus and sodium.

The protein component is similar to meat and dairy, so peas and their derivatives are often compared to meat. The main differences between the plant-based version are the absence of cholesterol and the relatively low price.

Calorie content of pea flour: 71 kcal per 100 g of product.

What's the benefit?

Flour obtained from peas has a number of useful properties:

Is natural source amino acids such as threonine and lysine– they are vital for the functioning of our body.

Selenium, which can be found in large quantities in peas (the exact numbers depend on the region of growth), has antioxidant properties and protects human cells from the effects of free radicals and carcinogens.

Vegetable protein as part of the product it is much better absorbed, without straining the gastrointestinal tract and without having the negative impact that meat products are capable of.

Flour obtained from peas Provides the body with energy, increases the body's performance and endurance.

With regular use, heart function improves, the risk of developing hypertension and myocardial infarction is reduced, and the formation of blood clots in blood vessels is prevented.

Characterized by delicate diuretic and choleretic effects.

Compounds included in the product improve metabolism and prevent the deposition of subcutaneous fat. Regular use is recommended for those who are overweight or simply watching their figure.

To improve brain function and “feed” nerve cells people with mental work should take 1 tsp before meals. pea flour.

Thanks to its high fiber content it helps cope with constipation and other problems that arise during the digestion or absorption of food.

Compresses with pea flour used for local healing of wounds and abscesses on the skin.

May be included in therapeutic nutrition plan for endocrine diseases.

Thanks to the high content of vitamins, baking with such flour will be useful for vitamin deficiency.

Successfully used in cosmetology. It has a beneficial effect on both skin and hair.

Gluten Free Miracles

Since pea flour does not contain gluten, it can be used in the diet of people suffering from celiac disease– a disease associated with intolerance by the human body to wheat protein (gluten in cereals).

Patients suffering from this (often hereditary) disease can eat not only porridges and soups based on peas, but also various baked goods made from pea flour: bread, buns, pies.

What's the harm?

No obvious harm was found when consuming pea flour within reasonable limits during medical studies.

But there is a small list of contraindications:

1. Tendency to flatulence and fermentation processes in the intestines. To prevent this, it is recommended not to overuse peas and their derivatives. When preparing dishes, it is recommended to add fennel and dill (fresh, dried or in seed form) to reduce the gas-forming effect. Also, you should not wash down dishes made from pea flour with cold water.

2. Presence of gout or other kidney diseases. This is due to the content of purines in peas, which contribute to the accumulation of uric acid in the body. It is better for patients to reduce the consumption of such flour to a minimum so as not to aggravate the symptoms.

3. Exacerbation of pancreatitis, gastritis or stomach ulcers. A large amount of fiber provides additional stress on the stomach, so in case of acute conditions of the digestive system, it is better to avoid pea flour until complete recovery.

According to a 2013 study in the American Journal of Kidney Diseases, too much protein in the diet can lead to impaired kidney function, even in healthy people. Therefore, experts advise maintaining a balance and not exceeding the percentage of proteins in the menu equal to 10-35%.

How to cook at home?

You can buy pea flour in almost every supermarket. But if you haven’t found it or have doubts about the quality of store-bought products, you can make it yourself.

1. Choose good dry peas, wash, sort if necessary and be sure to dry. It is better to do this on paper or a piece of fabric, laying out the peas in one layer. Newspaper cannot be used in this case, since legumes easily absorb harmful substances from printing ink.

2. For grinding beans You can use a coffee grinder, mortar or meat grinder. The choice of device depends on what result you ultimately want to get. To obtain delicate and soft premium flour, an electric coffee grinder is suitable. A hand grinder or meat grinder will produce a coarser grind. As for cooking “the old fashioned way”, i.e. in a mortar, you will need a lot of strength and patience.

3. The resulting powder place on a piece of white cloth with a layer of no more than 2 cm. Leave in a dry room to dry. It is necessary to stir from time to time to ensure uniform removal of moisture. After drying, the pea flour will become a little lighter and will easily come off your hands.

For storage A paper bag or fabric bag is suitable. Homemade product should be kept in a dry place. Before use, pea flour, like any other, must be sifted.

Pea jelly

The most famous dishes made from pea flour are soups or purees. But perhaps the most useful is jelly.

Due to its enveloping properties, it has a beneficial effect on the condition of the gastrointestinal tract, protecting the mucous membrane and improving digestive processes. This unusual drink can protect the intestines from dysbiosis, as well as remove toxins and lead salts from the body.

Preparation:

1. Prepare jelly in the same way as any other, but use pea flour instead of starch. To do this, slowly pour cold water over it and mix thoroughly so that no lumps form.

2. Afterwards, the mixture is put on the fire and brought to a boil, stirring constantly so that the flour does not stick to the walls of the pan and does not burn.

3. Even at the preparation stage, salt and spices are added to the drink to taste.

4. When the mass thickens, remove the jelly from the heat.

You can serve pea jelly in portioned molds as an independent dish or, cut into small pieces, with fresh herbs, fried onions and mushrooms.

You can make a huge number of tasty and healthy dishes from pea flour. Among them: soups, porridges, jelly, pates, pancakes, pancakes, bread, pies, puddings, vegetarian cutlets, lean noodles and much more. Choose! published