Is Gram Flour Gluten Free?

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On November 12, 2024
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Is Gram Flour Gluten Free?

Yes, gram flour is gluten-free. It is made from ground chickpeas, which do not contain gluten, making it a safe option for those with celiac disease or gluten sensitivity.

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Benefits of Gram Flour

High in protein: Excellent source of plant-based protein for muscle building and repair

Rich in fiber: Promotes digestive health and helps maintain regular bowel movements

Low glycemic index: Helps regulate blood sugar levels, beneficial for diabetics

Gluten-free: Suitable for people with celiac disease or gluten sensitivity

Good source of iron: Supports red blood cell production and prevents anemia

Contains folate: Important for cell growth and fetal development during pregnancy

Rich in magnesium: Supports bone health, muscle function, and energy production

Provides complex carbohydrates: Offers sustained energy release

Contains antioxidants: Helps protect cells from damage caused by free radicals

Low in fat: Beneficial for weight management and heart health

Good source of vitamins B1, B6, and B9: Supports nervous system function and metabolism

Contains zinc: Important for immune function and wound healing

Helps lower cholesterol: Due to its high fiber content

Supports skin health: Often used in face masks for its exfoliating and cleansing properties

Alkaline-forming: May help balance the body’s pH levels. Remember that while gram flour offers these benefits, it should be consumed as part of a balanced diet for optimal health.

Who should avoid Gram Flour

People with chickpea allergies: Gram flour is made from ground chickpeas, so those with chickpea allergies should avoid it entirely.

Individuals with legume allergies: Some people allergic to other legumes (like peanuts, lentils, or soybeans) may also react to chickpeas and gram flour.

Those with gluten sensitivity who buy impure products: While gram flour is naturally gluten-free, cross-contamination can occur during processing. People with celiac disease or gluten sensitivity should ensure they purchase certified gluten-free gram flour.

Individuals prone to kidney stones: Chickpeas are high in oxalates, which can contribute to kidney stone formation in susceptible individuals.

People on low-FODMAP diets: Chickpeas contain FODMAPs, which can cause digestive issues for some people with IBS or other digestive disorders.

Those with gout: Chickpeas are moderately high in purines, which can exacerbate gout symptoms in some individuals.

People taking certain medications: Gram flour may interact with some medications, so it’s best to consult a healthcare provider if you’re on any prescription drugs.

Individuals with digestive sensitivities: Some people may experience bloating or gas when consuming gram flour, especially in large amounts.Remember, it’s always best to consult with a healthcare professional or registered dietitian if you have concerns about incorporating gram flour into your diet.

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Description

The Anti-Gluten Pills

Anti-Gluten Pills from Little Helpers help you break down unwanted gluten in your food. So you will have less to worry about unpleasant reactions in your body and you can enjoy good food again ! The pills contain 100% pure Tolerase® G, a highly effective gluten-degrading enzyme capable of breaking down more than 86% of the immunogenic parts of gluten within 10 minutes, even before they leave the stomach and can cause a physical reaction.
Our pills were developed in the Netherlands by Royal DSM and are proven to be the most effective gluten pill on the market.Read our complete research and scientific evidence.

Instructions

Take 1-2 capsules before any meal that may contain gluten or traces of gluten. The effect may vary from person to person so gluten consumption should still be treated with caution. Listen to your body. Note: This is not a solution for celiac disease, however, it can provide peace of mind for cross-contamination outside the door and is extremely effective for people without celiac disease who are sensitive.

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90 pills

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What is Tolerase® G?

A new Approach for People with Gluten Sensitivity:
Explore the Science and Benefits of Tolerase® G.

 

Relief from Gluten Sensitivity

In the fight against gluten, there is a unique supplement that stands out: Little Helpers anti-gluten pills with 100% Tolerase® G.

This specific enzyme, Tolerase® G, a patented endopeptidase specific for proline, was developed by  Royal DSM  and has been scientifically proven to be effective in breaking down gluten residues​ ( 1) ​. Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP), an enzyme closely related to Tolerase® G, can break down gluten so effectively that it barely reaches the duodenum, potentially eliminating gluten toxicity​ ( 2) ( ​​3 ) ​.

On this page we explain why we are so enthusiastic about this supplement, supported by scientific research.

What is Gluten?

Gluten is a group of proteins found primarily in grains such as wheat, barley, and rye. These complex proteins give shape, strength, and texture to bread and other grain products. However, gluten is difficult to digest because it is rich in proline, a non-essential amino acid. This is why about 13% of the world’s population is sensitive to gluten in their diet​ (1)​.

How Tolerase® G Works

It is important to note that Tolerase G is designed to have optimal activity in the difficult conditions of the stomach. Its effectiveness on the digestion of gluten in the stomach and duodenum has been scientifically proven ( 1 ).

Studies have shown that a newly identified prolyl endoprotease derived from Aspergillus niger can effectively break down gluten proteins. This enzyme works optimally at a pH of 4–5, remains stable at pH 2, and is completely resistant to digestion by pepsin ( 2 ). Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP) accelerates the breakdown of gluten in the stomach so much that very little gluten reaches the duodenum ( 3 ). This suggests that co-administration of AN-PEP with a meal containing gluten could potentially eliminate gluten toxicity, allowing people to (occasionally) abandon their strict gluten-free diet ( 3 ).

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Related Gluten Free Products
Here are five similar gluten-free options to gram flour, along with short descriptions:
Almond Flour:Made from ground blanched almonds, this flour is high in protein and healthy fats. It has a slightly sweet, nutty flavor and works well in baked goods, providing a moist texture.
Coconut Flour:Produced from dried, ground coconut meat, this flour is high in fiber and low in carbohydrates. It's very absorbent and imparts a mild coconut flavor to dishes, making it suitable for both sweet and savory recipes.
Buckwheat Flour:Despite its name, buckwheat is not related to wheat and is gluten-free. This flour has a strong, earthy flavor and is rich in minerals. It's commonly used in pancakes, noodles, and traditional dishes like Russian blini.
Rice Flour:Made from finely milled rice, this flour comes in brown and white varieties. It has a neutral flavor and is often used as a thickener in sauces or as a base for gluten-free baked goods. It's particularly good for crispy coatings on fried foods.
Sorghum Flour:Derived from sorghum grain, this flour has a mild, sweet flavor similar to wheat. It's high in fiber and protein, and works well in combination with other gluten-free flours for baking bread, cookies, and cakes.

Frequently
Asked Questions 1

Is gram flour healthier than wheat flour?
Gram flour, made from chickpeas, is generally considered healthier than wheat flour in several aspects. It is higher in protein and fiber, while being lower in carbohydrates compared to wheat flour. Gram flour is also gluten-free, making it suitable for people with gluten sensitivities or celiac disease. However, the overall healthiness of a flour depends on individual dietary needs and how it's used in cooking.
What is the difference between chickpea flour and gram flour?
Chickpea flour and gram flour are essentially the same thing. Both are made by grinding dried chickpeas into a fine powder. The main difference is in regional naming conventions: "chickpea flour" is more commonly used in Western countries, while "gram flour" or "besan" is the preferred term in Indian cuisine. These flours are gluten-free and widely used in various cuisines for making flatbreads, fritters, and as a thickening agent.
Which flours are gluten-free?
Several types of flour are naturally gluten-free. These include rice flour, almond flour, coconut flour, and buckwheat flour. Other gluten-free options include corn flour, chickpea flour, and quinoa flour. It's important to always check labels to ensure the flour hasn't been cross-contaminated with gluten-containing grains during processing.
What plain flour is gluten-free?
Plain flour typically contains gluten and is not gluten-free. Gluten-free plain flour alternatives are made from grains or starches that naturally lack gluten, such as rice flour, almond flour, or cornstarch. These gluten-free flours can be used as substitutes in many recipes, though they may require some adjustments to achieve similar results. It's important to check labels carefully, as not all alternative flours are automatically gluten-free.

Disclaimer: We do our best to provide accurate gluten information, but errors can happen. If you spot a mistake or have concerns, please contact us so we can make it right.