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I often cook without eggs so that it is a fat-free and healthier option. I use chickpea flour with buckwheat flakes (or flour) and ground flax as a more nutritious alternative to wheat flour, eggs and all that stuff. I use a coarse ground chickpea flour called maghaj but gram flour works just as well.
I use coarse gound chickpea flour and buckwheat flakes because they are lower GI than finer flours and make breads and baking more chewy, substantial and satisfying.