GLOSSARY · LEGUME FLOURS
Pea Flour
EN Pea Flour · DE Erbsenmehl · IT Farina di Piselli
CATEGORY=Legume FloursBINDING=3/5CROSS-CONTACT=Medium cross-contact riskPRIMARY USE=Baking, protein supplement, pasta
Pea Flour (also: Yellow pea flour | Green pea flour | Split pea flour). Mild, slightly sweet. Less beany than chickpea flour.
⚠ GF STATUS
Naturally gluten-free. Cross-contact risk; buy it with a gluten-free claim on the pack (a certification mark is a bonus, not a requirement).
A note on coeliac safety
Naturally gluten-free. Cross-contact risk; buy it with a gluten-free claim on the pack (a certification mark is a bonus, not a requirement).
| Region | Gluten-free status |
|---|---|
| EU | GF if labelled gluten-free |
| US (FDA) | GF if labelled gluten-free |
| Australia / NZ | GF if labelled gluten-free |
In the kitchen
Mild, slightly sweet. Less beany than chickpea flour. Best for: Baking, protein supplement, pasta.
If you don’t have it
Chickpea flour
Source: HTGF flour database · evidence tier B · last reviewed June 2026.
RELATED
EVIDENCE LEDGER
Reference standardCODEX / AOECS
Entry updated2026-06-11
Newsletter
Gluten-free confidence in your inbox.
Practical tips, new guides and community stories. No spam. Unsubscribe anytime.
FREE, ALWAYS · RECALL ALERTS ARE NEVER PAYWALLED