Bean flour
Does anyone else think that the bean flour is gross too?
I have some gf cookbooks and everyone seems to rave their heads offabout the garfava flour and the four flour mix developed by bettehagman. Anyway, I made some chocolate chip cookies with the mix thatincludes garfava, tapioca, potato starch, and sorghum…YUCK! Theywere sickenly sweet with this grassy aftertaste, although they LOOKEDexactly like the wheat version of toll house cookies. Now, I madebrownies with the original hagman gf mix and they were great! The wayI can tell something is good is if my wheat eating son and husband saythey like/love something that’s gf or they hate it and it tastesdisgusting. The bean mix cookies had ‘em spitting like cats. Now theson who the cookies were for, seemed to like them. However, he got soburpy and gassy and such a terrible tummy ache from eating them, Idon’t know if they were worth it to eat.
Could there have been something wrong with the flour? It tasted beany,like I imagine bean flour should taste. I just don’t understand whysomeone would think that something so beany would work in a sweetbaked good…flavorwise.
Has anyone here had any good experience with this bean flour? Does orcan it cause gastro distress? What did you use it for? And what aboutsorghum on it’s own? What is that best for? Does sorghum cause tummytrouble?
This post tagged as: wheat
Jolanda Mancillas said,
Wrote on January 18, 2007 @ 12:11 pm
I can’t use it. It always taste beany to me. Couldn’t find a way to use itand I tried. And yes, it caused gastric problems with me.
Sorghum should be fine. I don’t use it anymore because I seem to besensitive, allergic or something to it. But most people I know who usedon’t have problems with it. And it taste good and is easy to use.
Bethanie Milin said,
Wrote on January 20, 2007 @ 6:54 am
I’m glad you brought this up. I thought it was just me. I made achocolate cake from a mix from Authentic Foods and it had a nastybitter taste to it. I know it was fresh because I had picked it updirectly from the company earlier in the week (I live about 15minutes away). I also got pancake mix from them with the sametaste. They both have bean flour. At the same time I got the 4 beanflour mix but have only used a little in a recipe. If a recipe uses2 cups of flour I often will use 1 cup Hagman’s mix, 1/2 cup sorghumand 1/2 cup bean flour mix. I feel it adds a little protein but notenough is used to mess up the flavor. I have never had a problemwith burping and gassyness.
Matthew Lourence said,
Wrote on January 21, 2007 @ 6:47 am
Does anyone mill their own bean flour? I have a Whispermill, but I don’t know ifit could handle garbanzos or fava beans, the only ones I’ve heard used in beanflour. Has anyone tried these in an electric mill? Are there other beans thatmake a usable bean flour for muffins, pancakes, breads,
Kay Branton said,
Wrote on March 2, 2008 @ 9:16 pm
I have made Bette Hagman’s Carrot Cake for years with her bean mixture every Christmas for the last 10 years and all my family and friends who are not celiacs like me find it wonderful. At one time a professional cook made a carrot cake for a friend’s birthday and all the people who had eaten mine said, mine was as good or better. I have not had any problem with bean flour, but never use any flour or starch alone, I use a mix of flours such as Hagman’s.