SmallFarm Canada: Exploring the Versatile World of Pulse Flours

Pulse flours — derived from chickpeas, lentils, beans, and peas—are emerging as a game changer in culinary innovation.

These flours are only enhancing traditional dishes but are also being used in unexpected ways, such as in brownies and vegan meat substitutes, propelling them to the forefront of dietary trends.

Chitra Sivakumar, along with her team of researchers at the University of Manitoba, is delving deep into the properties of pulse flours to unveil their full potential.

To read the complete article, go to SmallFarm Canada.