Comments on: How to Use Bean Flours

By: FatBear

FatBear — Mon, 29 Nov 2010 04:52:58 +0000

Wow, I’ve been blissfully using bean flours since before I even knew I was gluten intolerant. (Look up farinata for a delicious appetizer.) Now I learn that people can actually taste the beans. I think it’s in your minds, people.

When I first learned that my constant digestive distress was caused by gluten, I was in a panic. My favorite foods were breads and pasta. How would I make my morning tuna fish sandwich? How would I make my homemade ravioli? So I bought an armload of gluten free flours and went to work. Man, cooking without gluten sure is non-intuitive. Xanthan gum? Tapioca flour? What in the world? I quickly learned that gluten free yeast breads are not a good substitute for wheat based. Sorry, maybe someone out there makes one, but I haven’t tried it yet. My wife is vegetarian and I have learned that it’s not a good idea to substitute fake meats in meat-based dishes. You just feel cheated. So I decided not to try and produce yeast-raised gluten free foods. (I may re-think that after reading some of these comments.)

Then I thought about flat breads. Flat breads are a part of nearly every cuisine in the world and are made from an amazing array of flours. Now I can fry a quick flat bread, put a bit of tuna salad (try making it with wasabi, chili, garlic, ginger, cilantro and lots of chopped onions!) and some sprouts on it and just roll it up. I think I might actually like this better than my old tuna on wheat bread sandwiches.

So what does this have to do with bean flours? I use half corn flour and half Bob’s gluten free baking flour which is mostly garbanzo and fava based. Here’s the recipe if anyone else cares to try it.

1 cup corn flour
1 cup Bob’s Red Mill all purpose GF baking mix
1 rounded tablespoon of tapica flour (optional)
1 or 2 tablespoons of flaxseed meal (optional, but very healthy)
about a teaspoon of salt
2 eggs
Milk (I use unsweetened soy milk.)

Mix the dry ingredients, add the egg and a splash of milk to get started, then keep adding and stirring in milk until it is pourable. Pour onto a hot griddle or large frying pan, turn when the first side is brown, etc. Very simple. I sometimes also make this with 1/3 corn, 1/3 Bob’s GF mix and 1/3 experimental flours, but sometimes they don’t hold together as well as you might like. Don’t try it with almond meal! (What a mess.) I’m thinking of trying the green pea flour. Green roll-ups might be quite a trip!

–FatBear

By: dee

dee — Mon, 08 Nov 2010 16:55:32 +0000

Dr. Oz featured a brownie recipe using a can of black beans. I tried them, with the GF adaptation. They turned out moist and really no one guessed the surprize ingredient.
Recipe below:
1 15 oz. can of black beans drained and rinsed.
1/2 cup agave
1/2 cup egg whites
1/2 cup GF flour mixture+ 1/4 t. salt and 1/4t. baking soda
1/4 cup unsweetened cocoa
1 t. baking powder
6 T. chocolate chips.

Process all ingredients in the food processor except the choc. chips. Add the chips and pour into an oiled 8×8 square pan. Bake 20 minutes in a preheated oven at 350 degrees.

By: Butternut Squash Shepherd’s Pie « Healthy Exposures

Butternut Squash Shepherd’s Pie « Healthy Exposures — Wed, 13 Oct 2010 23:33:48 +0000

[...] I used White Bean Flour to thicken and make a bit of a gravy. I’m guessing everyone doesn’t have white bean flour hanging out in their kitchen cupboards, though. The mild-flavor of white beans makes this flour ideal for sauces and gravies. It can also be used to thicken soups. Add herbs and spices to reconstituted white bean flour for a flavorful white bean puree. [/source] [...]

By: Pooti

Pooti — Thu, 09 Sep 2010 16:35:46 +0000

Do you know if there is anyway to make a low carb or lower carb bread using gluten free, bean products? Does yeast or other leavening agents work with bean flours kinda in a sourdough type of environment by any chance?

By: peggy

peggy — Wed, 01 Sep 2010 17:15:53 +0000

you say to use 25% bean flour in your flour mixes.Is that in addition to the other ingredients,or in place of?

By: Sue

Sue — Tue, 31 Aug 2010 23:29:05 +0000

I would appreciate knowing which white beans have the mildest taste.

Thank you,
Sue

By: Chrissie Sheldon

Chrissie Sheldon — Fri, 20 Aug 2010 19:19:53 +0000

On the subject of bean flour; I have bought a quantity of ‘bean’ flour which is white and in its raw state has a fresh, ‘green’ smell and green been taste, but unfortunately the package doesn’t say what sort of beans it is made from! I figured for gluten free it didn’t really matter anyway. I have used both gram (garbanzo) flour and soya flour and am very aware of their colours and flavours, so I know my new flour is neither of those. I made a loaf with some of it which gave the bread a very distinct ‘fried’ smell. It wasn’t unpleasant; just unusual.
From my description, I’m wondering whether anyone would know what this particular flour might be and the best way to use it in bread, cakes etc.
Thanks for any help.

By: Christina

Christina — Wed, 14 Jul 2010 02:21:53 +0000

I love using pinto bean flour to make instant re-fried beans. My coffee grinder (never had a coffee bean in it!) whips 1/2C of flour in no time, and I saute a little chopped garlic with some cumin, and add the bean flour with some water – and stir it into a lovely consistency in about a minute and a half. Ok, now I know whats for breakfast tomorrow!

By: the month of the bean flour. « The Gluten Free Lab

the month of the bean flour. « The Gluten Free Lab — Thu, 20 May 2010 21:17:46 +0000

[...] Go there now. [...]

By: Mark

Mark — Mon, 08 Mar 2010 17:59:35 +0000

I would use bean flour all the time (I even have a Wondermill), but yeah, beans and bean flour give me some issues. I mean, they’re not huge issues, but enough to where I don’t eat them all the time (I might still once in a while, though).

I do have some pretty bad issues if I mix celery salt with bean flour; it cleans me out for several hours. Well, at least I think that was the combination.