Pea Flour

What it is

Flour from dried yellow or green field peas, pale and protein-rich. Gluten-free.

How it's made

Dried peas are milled whole or refined; the protein fraction is also isolated industrially as the now-ubiquitous pea protein.

Flavor profile

Mildly sweet, faintly grassy-beany; greener and stronger from green peas, milder from yellow.

Culinary uses

Thickening soups (the basis of pease pudding and split-pea soups in flour form), Scandinavian and British pea-based dishes, gluten-free and high-protein baking blends, and as a protein booster. Pea protein isolate, derived from this raw material, is a backbone of modern plant-based meats and dairy alternatives. Like other pulse flours, it binds and adds body but not elasticity.

Regional variations

Northern European pease traditions (pease pudding, ärtsoppa) vs. the modern global plant-protein industry built on pea isolate.

Cultural & historical context

Dried peas were a fundamental winter protein across medieval and early-modern Europe ("pease porridge hot, pease porridge cold"). The pea has lately been catapulted into high-tech food as the leading allergen-friendly plant protein.

Reference notes

Tags: `legume`, `gluten-free`, `pea`, `high-protein`, `plant-protein`. Related ingredients: [Fava Bean Flour], [Lupin Flour], [Soy Flour]. Related cuisines: Northern European, modern plant-based. Suggested links: → Pease pudding, → Pea protein & plant-based foods.

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