How To Use White Bean Flour

[Gentleheart]

I have tried to make my own great northern bean flour. I soaked the beans for two days, put them in my dehydrator until they were rock hard again and then ground them finely in my VitaMix. But when I tried to make pancakes or muffins with the flour, there is a very bitter aftertaste. So I tried soaking the beans for two days and then cooking them thoroughly before dehydrating them back down and grinding into flour. That seemed to eliminate the bitter taste, but gave a very unpleasant gummy texture to anything I tried to bake with it. What am I doing wrong? I'm just trying to make a simple flat bread with all bean flour. Thanks.

[RiceGuy]

I don't know what preparation the beans might need before grinding, if any, but I use white bean flour, as well as other bean flours without bitterness. Are you really supposed to soak the beans, only to dry them again? If the grinder gets the flour hot, it may be that the oils in the flour are beginning to break down. When oil breaks down, it produces free radicals. That would have a negative effect on the taste, not to mention it isn't so healthy.

Incidentally, I cook and bake with rice bran oil, which can take the high temperatures without breaking down. What type of oil are you using?

[cruelshoes]

I'm just trying to make a simple flat bread with all bean flour.

I think this is more of the problem than the beans themselves. I would never be able to choke down a baked good made with only bean flour. It would be way to strong of a flavor and the wrong texture. If it were me, I would try using half bean flour and half of another flour mix. Also, I think bean flours work best in a recipe that has a lot of other strong flavors (chocolate or spices or something) to cover up the taste.

[Gentleheart]

Currently, I can't have any grains or starches at all. So beans are it. I use coconut oil for any high heat frying.

I can't figure it out. I've used bean flour before and never had the bitter aftertaste. There isn't much heat generated when I grind them so I don't think that's it. If anything, heat should deactivate any bitter taste.

I soak them first to remove the phytates, which make legume digestion more difficult.

It must be the brand or age of the beans or something. They are organic, though and I just bought them. They don't appear old. I just thought maybe there was a specific method to making digestible bean flour and I was missing a step or something.

Thanks.

[JNBunnie1]

Currently, I can't have any grains or starches at all. So beans are it. I use coconut oil for any high heat frying.

I can't figure it out. I've used bean flour before and never had the bitter aftertaste. There isn't much heat generated when I grind them so I don't think that's it. If anything, heat should deactivate any bitter taste.

I soak them first to remove the phytates, which make legume digestion more difficult.

It must be the brand or age of the beans or something. They are organic, though and I just bought them. They don't appear old. I just thought maybe there was a specific method to making digestible bean flour and I was missing a step or something.

Thanks.

I personally have never been able to disguise the bitter bean aftertaste in flour. I think some people taste it and some don't, everyone's different. I don't mind it too much, but I definitly notice it. Can you have dairy? Maybe try using sour cream and a lot of garlic.