Pulse flour is flour milled from dry edible pulses — most commonly lentils, chickpeas, and fava beans. Compared with cereal flours like wheat and rice, pulse flours are significantly higher in protein and dietary fibre and have a different amino-acid profile, with more lysine. Pulse flour is inherently gluten-free. Unlike almond and other nut flours, it is not a top allergen in most jurisdictions.