Bean Flour

Bean flour can be made from most kinds of beans, except soy beans.  Soy beans have a high oil content, so do not make flour easily at home.  Garbanzo beans, black, pinto, mung, navy, lentils, are all good choices to make a flour with.  Most wheat grinders can easily grind up beans into a nice fine flour.  If you have a really  strong blender, you may be able to use it as well.  Never put soy beans through your wheat grinder.  Their oil content will gum up your grinder.

What would you ever use bean flour in?  You can substitute it for regular flour in pretty much any recipe.  It may change the color a bit, especially if you use black bean flour, and it may make for a denser loaf or cake.  My kind of standard rule of thumb, is I will only substitute about 1/3 of the flour for bean flour.  I may also add a bit of extra leavening agent, whether it is yeast, baking powder, soda, etc.

Bean flour can also be reconstituted with hot water, and used as a fat replacement in your baking.  You can easily substitute it for 1/2 of your oil content, and though your loaf may be a bit more dense, or cookies or whatever you are making, it will turn out good. 

It can also be used to thicken soups and stews, or in cream soups or casseroles to thicken the sauce.  As well, it can be reconstituted and become a delicious dip for crackers or chips.  With a variety of seasonings the possibilities are many.

It is a great way to add extra protein, iron and vitamins into your family's diet, without them even knowing it.

To make a soup base, or a cream soup, stir in about 1/3 cup of bean flour to about 2 cups hot liquid.  A little more or less depending on how thick you want it, and add it to your soup.

For a quick refried bean dip, use pinto bean flour and taco seasonings.

Bean flour is easy to make and nutritious to use.  After experimenting a little bit, you will find things your family really likes, so keep track of your recipes you try so you can come back to them often.