Bean Smell

[kolka]

I eat beans all the time. I used to open a can, now I soak over night and boil. Several years ago, we decided to go all natural as much as possible, so we don't eat much out of a can anymore. So, why don't I like the bean flours?

We just started to go gluten free and I prepared a completely gluten-free/CF Thanksgiving dinner, soy for the milk in the pumpkin pie and all. The only complaint is the stuffing.

I made three kinds of bread: yeast, yeast free and French. All were Bette Hagman's. The French bread is actually pretty good. I suppose I should have made the stuffing with only that. But I thought I'd try three.

When I first started to reseach gluten-free, I got an outdated Hagman book which had rice breads that were really bad (other recipes were good). Then I got the updated books and thought, "Great! Bean flour, feels more like real flour and won't have that grainy texture!"

Upon the suggestion of a post here, I went to an Asian grocer and bought their rice flour. It WAS better than the Spanish that I bought in the local grocery store. Someone here posted a message: "your best white bread" which only got a few responses and they were for pre-bought mixes. Mixes are o.k., but I'd really like to have a good recipe to make.

What about Rebecca Reilly's basic mix? It is the same as Bette Hagman's gluten-free mix except that in stead of two cups of rice flour it has one and then one cup of garfava. Haven't tried it yet. Is it good? What's your most successful mix?

[lonewolf]

I don't care for bean flours either. I can't stand the smell during baking or the taste of cookie dough with it. The most I've been able to tolerate is a bit of Bob's Red Mill G F Flour Mix added to the basic rice flour mix. (Bob's has a little bean flour in it.)

I still don't have a really good bread recipe. It's harder without eggs My favorite mix is the G F Pantry French Bread Mix - it works without eggs in muffin tins.