Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Lentil flour is used as a gluten-free alternative to wheat flour in baking and …
What it is
Lentil flour is made from dried lentils that have been ground into a fine powder. Lentils are legumes, which are plants that produce pods with seeds inside. They are a good source of protein and fiber.
Why it's used
Lentil flour is used as a gluten-free alternative to wheat flour in baking and cooking. It can also be used as a thickener in soups and sauces, or as a protein and fiber booster in snacks like chips and crackers. Its mild, earthy flavor complements many savory dishes.
Health notes
Lentil flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a nutritious ingredient, providing protein, fiber, and various micronutrients. Regulatory bodies like JECFA and EFSA have evaluated lentils and their components, recognizing their nutritional value. No specific health concerns are associated with the consumption of lentil flour at typical dietary levels.
Allergen info
Lentil flour is not derived from one of the nine major allergens recognized by the FDA. Lentils are naturally gluten-free.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.