Pulses, including lentils, chickpeas, peas and beans, are surprising, yet simple, ingredients that can bulk up the protein of baked goods and snacks. Pulses provide 10 grams of protein for every gram of fat, and a one-cup serving size provides more than 20 percent of the recommended daily intake of fiber. As an added benefit, dry peas, lentils and chickpeas are sodium-free and cholesterol-free, and those grown in the U.S. are non-GMO.
Many manufacturers are realizing the benefit of using pulse flours to meet the growing demand for gluten-free products that are also nutritionally sound. In addition to being a gluten-free flour option for customers with specialty diets, pulse flours can be mixed with traditional flours in nearly any recipe to provide a protein boost and fill traditional nutrient gaps in sweet and baked goods.