Making Bean Flour
Posted 13 April 2008 - 04:55 AM
The local mill says they'll grind it if I dry them in the oven for a few hours.
I looked on line for a mill that can do it, but most specify not to grind things like beans with soft centers.
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Posted 13 April 2008 - 05:50 AM
Here is a link to how to grind beans, and some grinders which can be used:
I buy bean flours here:
Posted 13 April 2008 - 07:59 AM
or the Europeans, growing peas and barley, made bread out of the barley and soup out of the peas...
That being said, you might want to just mail order the garbanzo bean flour from somewhere if you can't find it in stores. We have a large Indian Sikh population in northern California so the stuff is all over the place. (this is one reason I love diversity because it makes grocery shopping so much easier.... a lot of the ethnic cooking requires the base ingredients, not "Dinner In A Box.")
The alternative would be to just take cooked beans, or canned beans, drain off the liquid, rinse, and mash up well and used the mashed beans in the dough/batter as an ingredient. Rinsing the cooked beans gets rid of a lot of the starch that people have trouble digesting, the missing liquid can then be replaced with more water or vegetable juice or broth if desired. If you wanted to cook beans from scratch, lentils would be the fastest cooking ones to use.
The problem with grinding a lot of bean flour at once is that once ground, you have to store it in the refrigerator or freezer or it tends to go rancid quickly.
Posted 13 April 2008 - 05:42 PM
Posted 14 April 2008 - 09:26 PM
Sure appreciate the expertise here!
Posted 15 April 2008 - 07:03 AM
Interestingly, I find bean flours to be more agreeable to my digestive system. I think it's because they are relatively high in protein and fiber, and low in carbs compared to grain flours. So I guess if you know what sorts of stuff is the more digestible for him, then you could use flours which cater to that.
My hubby has a terrible time with digestion, so maybe bean flours just aren't for him:).
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