Gluten-free products from chickpea flour

Abstract The paper discusses the possibility of expansion range flour culinary products for a gluten-free diet using chickpea flour. analysis chemical composition wheat and flour, as well glycemic index all components recipe developed product is presented. partial complete replacement with addition caraway, lemon peel potato starch studied. It found that inclusion in pancakes improves not only organoleptic characteristics products, but also reduces its total energy content, while expanding included diet.