Despite growing evidence that it could serve as a useful alternative to wheat flour, pea flour has been "largely overlooked" by food manufacturers, particularly in the gluten-free market, according to Stuart Cree, md of UK-based Arable Resource Services.
Many wheat-free foods are made from maize (corn), rice flour or potato starch and thus tended to have "a rather insipid or bland taste and pale appearance when cooked", claimed Cree. By contrast, pea flour "improves taste and appearance, particularly of savoury products such as pies and crackers", claimed Cree.
Pea flour could also be used in gluten-free batters, has improved water absorption (and thus shelf-life) and fibre content in tortillas and has enhanced the health-value of breads and muffins. Unlike soya and maize, pulse crops were also GM free, he said. "Pulses are non-allergenic, are cholesterol, lactose and nut free and, with double the protein content of cereal grains, are the most under utilised source of dietary fibre."
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