Pulse flour is a milled ingredient produced from dry or dehulled pulses such as chickpeas, peas, lentils and beans, valued for its naturally gluten-free status and elevated protein content in bakery, snack, pasta and batter applications.
In trade practice
Millers produce pulse flour by pin milling or roller milling cleaned, dehulled seed; particle size distribution is controlled to meet application requirements, since coarser flour absorbs water differently from fine flour and affects batter viscosity and baked texture. Protein content is declared on a dry-matter basis using the Kjeldahl or Dumas method, and buyers should confirm which conversion factor has been applied. Gluten-free status requires dedicated milling lines and documented allergen controls, verified by third-party audit and periodic ELISA testing. Common specification gaps include failure to state particle size limits and absence of a declared moisture maximum.
In a specification
A pulse flour specification should state protein content minimum on a dry-matter basis, maximum moisture, particle size distribution by sieve fraction and, where gluten-free status is claimed, the testing method and threshold used.