The RAWGANIQ™ Difference

Pollinated and grown on the Mongolian highlands by our own contracted farmers who farm under certified Organic methods, free of pesticides and herbicides, our Buckwheat offers superior nutrition.

• Certified organic to both USDA/NOP and EU standards (view certificate)
• We directly import from source, thus reducing handling and minimizing nutrient loss
• Packed in environment friendly, food grade canisters for your convenience and peace of mind
• Packed and processed in FDA-approved, GHPs and HACCP-certified facility (view certificate)
• Lab analysis to ensure your safety 

Health Benefits:

1. Heart Health: Fiber reduces LDL, Potassium helps reduce blood pressure, Antioxidants protect vessels.
2. Digestive Health & Gut Microbiome: Fiber prevents constipation; Prebiotic fiber feeds Bifidobacteria.
3. Blood Sugar Management: Low GI + Fiber + Protein = Slow glucose release.
4. Weight Management: High fiber/protein increases satiety, supports lower calorie intake.
5. Plant-Based Protein Source: Supports muscle maintenance sustainably.
6. May Reduce Chronic Disease Risk: Antioxidant/anti-inflammatory effects linked to reduced cancer/cardiovascular risk.
7. Bone Health: Minerals (Magnesium, Potassium, Zinc) + Vit K support bone density.

How to Consume/Use:

Chickpea flour (also called gram flour, besan, or garbanzo bean flour) is incredibly versatile, gluten-free, high in protein & fiber, and adds a lovely nutty flavor. Here's a breakdown of delicious and practical ways to use it:

Socca / Farinata (Ligurian Flatbread): Whisk flour, water, olive oil, salt. Pour into a hot, oiled skillet or baking pan. Bake or pan-fry until crisp-edged and golden. Top with herbs, caramelized onions, roasted veggies, or enjoy plain.

Indian Pakoras (Vegetable Fritters): Make a thick batter with chickpea flour, water (or sparkling water for lightness), salt, and spices (turmeric, cumin, chili powder). Dip sliced veggies (onions, potatoes, spinach, cauliflower) and deep-fry or shallow-fry until crispy.

Cheela / Puda (Savory Pancakes): Mix flour with water or yogurt to make a thin batter. Add finely chopped veggies (onions, peppers, carrots, spinach), herbs, and spices. Cook like thin pancakes on a griddle. Serve with chutney.

Omelettes & Frittatas (Vegan): Whisk flour with water or plant milk, nutritional yeast (optional), turmeric (for color), salt, and baking powder. Pour into a pan, add veggies, and cook like an omelette or frittata. Great "eggy" texture.

Binding Agent for Burgers, Fritters & Loaves: Use it instead of breadcrumbs or eggs to bind mashed beans, lentils, grated veggies, or tofu mixtures for veggie burgers, falafel, lentil loaves, or koftas.

Thickening Soups, Stews, Curries & Gravies: Whisk a tablespoon or two with cold water to make a smooth slurry. Stir into simmering liquid towards the end of cooking. It thickens beautifully without lumps (unlike cornstarch which needs boiling.

Batter for Frying (Fish, Tofu, Vegetables): Use alone or mixed with rice flour/cornstarch for a crispy coating. Can be seasoned with spices. Dip items in batter before frying.

"Panisse" (Chickpea Fries): Cook flour with water/milk & seasoning into a thick polenta-like paste. Pour into a mold, chill until firm, then cut into fries and pan-fry or bake until crispy. Serve with dipping sauce.

Gluten-Free Flatbreads & Wraps: Combine flour with water, a little oil, and salt to form a soft dough. Roll thin and cook on a hot griddle. Use as wraps for sandwiches or scooping up curries.

Cookies & Bars: Substitute part of the regular flour in cookie, brownie, or energy bar recipes (start with 25-30%). Its nutty flavor pairs well with chocolate, nuts, seeds, and dried fruit. Often needs a binding agent like flax egg or extra moisture.

Quick Breads & Muffins: Replace some of the wheat flour (up to 1/3) in banana bread, zucchini bread, or muffin recipes. May need slightly more liquid/binding agent.

Dusting for Pizza Stones/Baking: Use like cornmeal to dust pizza peels or baking stones to prevent sticking before baking bread or pizza.

Smoothie Booster:  Add 1-2 tablespoons to smoothies for extra protein, fiber, and thickness. Ensure it's fully blended.

Key Tips for Using Chickpea Flour:

• Don't Eat it Raw: It has a strong, beany taste and can be slightly bitter/hard to digest raw. Cooking transforms the flavor!
• Mixing: Always whisk it thoroughly with liquid first to make a smooth paste or slurry before adding to hot liquids or other ingredients. This prevents lumps.
• Hydration: It absorbs a LOT of liquid. Recipes often need more liquid than you expect, and batters thicken as they sit. Adjust consistency as needed.

References:

1. Archives of Internal Medicine, Bazzano et al., 2001 (Legumes & CVD risk); PLoS One, Jayalath et al., 2014 (Legumes & BP)
2. British Journal of Nutrition, Fernando et al., 2010 (Chickpea fiber & microbiota); Cell Host & Microbe, Sonnenburg & Bäckhed, 2016 (Fiber-gut microbiome link)
3. European Journal of Clinical Nutrition, Sievenpiper et al., 2009 (Legumes & glycemic control)
4. Obesity Reviews, Li et al., 2014 (Pulses & satiety); The American Journal of Clinical Nutrition, Pereira et al., 2002 (Fiber & weight)
5. Journal of the Academy of Nutrition and Dietetics, Melina et al., 2016 (Position on vegetarian diets)
6. International Journal of Molecular Sciences, 2020 (Review on legumes & chronic disease)
7. NIH Bone Health & Osteoporosis Resource Center