Bean flour
Has anyone found this in a local store or do I need to order itonline? I live in so. CA. THANKS!
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Jaime Christine said,
Wrote on April 12, 2007 @ 1:53 pm
I agree! Bean flours, even the much raved aboutgarfava, are gross! I will only make one thing usingbean flour, and that is Brownie Mix from the cookbook”Against the Grain”. It calls for soy flour, and Iused half n half soy and garfava flours. Next batchI’ll use just soy. We drink soymilk (Belsoy, TraderJoe’s discontinued it, boo hoo), so I think I cantolerate the flavor better than I do the garfava (weare all GFCF, I have Fibromyalgia, 4 kids have eczemaetc & one w/ possible ASD) oops tangent, anyway, thesoy makes it moist, gives the brownies that baked butsoft texture you expect from brownies, and I think thecocoa offsets the “yucky” flavor. I’ve heard thatwhen baking GFCF if it tastes/smells good raw it’ll beno good baked & vice versa. No one offers to lick thebowl when I make the brownies, lol! tried cakes &cookies with soy &/or garfava- blech. Bread was still”beany”, but not as bad as the cookies & cakes were.Sorghum is my latest flour of choice, good recipes tobe had athttp://www.twinvalleymills.com/ (click on recipes)2c sorghum to 1c cornstarch (or arrowroot) is thebasic flour mix for this site.The main concern with sorghum is that its related tocorn and could pose a problem if corn is a sensitivityyou’re dealing with. White Sorghum from Bob’s RedMill or Authentic foods tasted better than the darksorghum flour I received from NuWorldfoods.com . Thebean flours can go rancid, but they make our “tummys”upset too.
Sebastian Sprafka said,
Wrote on April 12, 2007 @ 5:25 pm
I found the Bob’s Red Mill Garbanzo & Fava flour at my Whole Foods (I’min NJ)
Lavona Deyarmond said,
Wrote on April 13, 2007 @ 4:48 pm
I’ve found in in my local Whole Foods store as well.. both a stone groundgarbanzo as well as the garbanzo and fave flour.. I’m down in Tx.. if yourstore can’t find it, they should be able to order it in. Most stores arewilling to order stuff for you.