Bean Flour
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Bean Flour
I'm a newbie and wanted to find out if anyone had any experience with bean flours for making bread. Our local health food store carrys garbanzo or fava varieties. I have lymphocytic colitis and need to find a substitute my system will tolerate.
I don't believe that many of us have tried bean flours, because beans tend to contain lectins that bother many of us. Have you checked out the recipes in Dee's Kitchen?
http://www.perskyfarms.com/phpBB2/viewforum.php?f=7
Dee is our resident expert chef, and if you will post any questions about cooking over there, I'm sure that she can probably answer them, or tell you where to find the answers.
Tex
http://www.perskyfarms.com/phpBB2/viewforum.php?f=7
Dee is our resident expert chef, and if you will post any questions about cooking over there, I'm sure that she can probably answer them, or tell you where to find the answers.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
If you're confident that you're not intolerant to beans, then bean flour is a nutritious substitute. Bette Hagman has written several gluten-free cookbooks using garfava flour. Most of her recipes call for eggs, so if you're intolerant to them, you may want to look at other gluten-free cookbooks.
I've stayed away from bean flours since I discovered that I'm intolerant to legumes. I've been using amaranth, buckwheat, quinoa and sorghum flours instead. They are more expensive, but they are very nutritious. I just purchased 25 lb. bags of quinoa and buckwheat from Whole Foods and am planning on grinding my own flour from the seeds/berries.
Gloria
I've stayed away from bean flours since I discovered that I'm intolerant to legumes. I've been using amaranth, buckwheat, quinoa and sorghum flours instead. They are more expensive, but they are very nutritious. I just purchased 25 lb. bags of quinoa and buckwheat from Whole Foods and am planning on grinding my own flour from the seeds/berries.
Gloria