Comments on: How to Use Bean Flours

By: Jenn

Jenn — Mon, 01 Dec 2008 18:54:46 +0000

The loaf of bread dough that didn’t “smell good”, tasted excellent!! I am now baking my 6th batch of bread with white bean flour (I am using 1/3 bean flour to reg flour). So far my husband, parents, in-laws and a handful of nephews and neices couldn’t even tell they were eating “bean bread”. I am looking forward to trying white bean flour in soup as a thickener. Mary thanks for the website and ideas.

By: Mary Frances

Mary Frances — Sun, 23 Nov 2008 22:22:19 +0000

@Jenn: I’ve found that most gluten free batters do not taste great raw, but are usually fine once they are baked. If you can still taste it in the bread, then start gradually decreasing the bean flour and increasing the grain flours in your next batches.

By: Jenn

Jenn — Sun, 23 Nov 2008 21:54:20 +0000

I saw a recipe for white bean flour bread to increase protein content and could hardly wait to try it, so I am in the process of baking my first loaf. So far the smell of the dough is a turn off I am hoping the taste is better. any suggestions about “hiding” it better in bread so others can’t tell its there?

By: JudyShoe

JudyShoe — Sat, 11 Oct 2008 21:52:53 +0000

Thanks, Mary Frances for that helpful reply! In the Gluten Free Mommy article they suggested a liquid iron supplement which I have never considered before, but liquids generally have better absorption. So that was a good idea I may also look at.

By: Mary Frances

Mary Frances — Sat, 11 Oct 2008 18:44:30 +0000

@Judy Shoe: I’ve never read anything about iron content decreasing when foods are cooked, and a quick Google search didn’t turn up any relevant information. Good luck to your daughter on getting her iron levels back up. Gluten Free Mommy has a great article about beating anemia that you might find interesting.

By: Judy Shoe

Judy Shoe — Sat, 11 Oct 2008 16:24:29 +0000

I am interested in using bean flours to add more iron to my teenage daughter’s diet. She suffers from a bit of anemia. I see impressive iron content in the bean flours. But does anyone know how much the baking or cooking process affects the iron content?

By: Mary Frances

Mary Frances — Mon, 21 Jul 2008 23:47:06 +0000

@tr3n1ty: I’ll have to try the white bean flour soon. I love garbanzos but am not crazy about how the flour tastes, especially in raw cookie dough. What’s the point of making chocolate chip cookies if you can’t eat the dough?

By: tr3n1ty

tr3n1ty — Mon, 21 Jul 2008 04:25:43 +0000

I can’t tolerate garbanzo beans, so I sub white bean flour for garbanzo. One benefit is that it really seems to reduce the “beany” aftertaste that is often associated with the bean flour - like Bette Hagman’s - mixtures.
(It’s a big bummer that I can’t have garbanzo beans anymore, I LOVE them.)

By: Mary Frances

Mary Frances — Wed, 16 Jul 2008 02:12:48 +0000

@rhoni: I buy Bob’s Red Mill bean flour. Sometimes I get it at our local grocery store, sometimes at Whole Foods, sometimes through Amazon (in bulk) and sometimes through the Bob’s Red Mill website.

By: rhoni

rhoni — Tue, 15 Jul 2008 16:43:59 +0000

Do you make your own bean flours? If not, where can you buy them?