Bean Flour
Beans have so much to offer in the way of
protein, fiber and tons of nutrients
Dried bean flour may be added to most baked goods and makes a thickener for stews or gravies.
Pretty much any dried beans will do.
Light colored beans have a milder flavor, better for baked goods and light colored gravies and stews.
I reserve the darker beans for dark gravies and stews; they are deeper and hardier in flavor.
Light Colored Beans
Navy
Great Northern
Chickpeas / Garbanzo
Butter / Lima
Dark Colored Beans
Kidney
Black / Red
Pinto
Bean Flour
Adding to baked goods:
I add beans into most of my baking: breads, biscuits, cookies, cakes, etc. No, you won’t taste them once baked in.
Add 1 Tablespoon dried beans per cup of grain. Just add them in with your grain and mill all together.
As a thickener:
Mill 2 Tablespoons (1/8 cup) of dried beans on finer setting. Make your roux with the bean flour and fat or mix with a little water to thicken stews.
NOTE: Beans, including bean flour, are not meant to be eaten raw. Always eat them cooked.
Check out my Milling Basics page for more info.
2 Tablespoons Dried Beans
= equals =
Approx: 1/4 cup Bean Flour
Beans mill up into a nice fine flour
I buy my dried beans from Azure Standard. They carry all sorts of organic and non-GMO beans.
For more info on where to buy and how to store beans, check out my page:
Buying & Storing Whole Grains, Corn & Beans
So, why not POWER-UP your baked goods?!
🫘 What beans have you used to make bean flour? 🫘
Let us know in the comments.
