Pulse flour is a flour milled from dried, edible legume seeds — specifically lentils, chickpeas, and fava beans. Unlike grain flours, which come from cereal crops like wheat, rye, or oats, pulse flours come from the protein-rich seeds of legume plants and are naturally high in protein and fibre, low in fat, and gluten-free.

The category includes red lentil flour, yellow lentil flour, chickpea flour (also called besan or gram flour), and fava bean flour. Each has a different flavour, colour, and functional behaviour, but all share the same basic nutritional advantage over wheat: roughly twice the protein per 100 grams and significantly more fibre.

Pulse flours are produced in two main formats — raw (cold-milled) and precooked (heat-treated to gelatinize starch and reduce beany flavor). The Simpson Seeds pulse flour mill in Moose Jaw, Saskatchewan, produces both formats across its full product line — red lentil flour, yellow lentil flour, chickpea (Kabuli) flour, and fava bean flour.