The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bean flours:

Linda Leef's picture
Linda Leef

bean flours:

I have read that fava bean flours (and some other bean flours) must be processed before grinding to get the right flavor.  I am interested in growing and grinding my own bean flours.  Can anyone tell me how to process them before grinding? 

liseling's picture

I'm not sure about bean flours, but there are recipes where you can use cooked and mashed up beans as one of the main components. Here's one example:

A friend of mine substituted black beans for pinto beans and the results were good. I suppose that if your goal is to use absolutely no wheat flour in your bread then adjustments would have to be made to compensate for the water that is present in mashed beans.

LLM777's picture

I use dried beans in my ezekiel bread recipe. I just grind them up in my high powered blender and they become flour.


It does make the bread gummy if I use too much with the other grains I add but I'm not sure about the process of which you are asking.

Thomas Mc's picture
Thomas Mc

You can replace about 10% of the wheat flour with bean flour without much taste difference. It does make for slightly softer bread, and of course a better essential amino acid profile. If you use more than 20% bean flour, you will need to replace some of the wheat flour with vital wheat gluten.

As for "processing before grinding", I'm not sure what that means. I just dump the dried beans in my Wondermill. Perhaps they were talking about grinding soaked beans in a burr grinder or food mill? Or maybe they just meant to sort/clean the beans before grinding them. A stone or piece of metal can destroy an impact mill, and I know I have found gravel and dirt clods in sacks of beans, so I always sort them before using. I just slowly pour them into a bread pan (always handy), a cup at a time, and watch for debris.

Mini Oven's picture
Mini Oven