You can expand your bean use by making bean flours and using them in place of regular wheat flour. Bean flour is gluten-free and is more easily tolerated by people with gluten sensitivities. Commercial bean flours are often expensive, but you can grind your own at home for less.
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Things You'll Need
Dry beans or lentils
- Choose the dry beans you want to make into flour. Different beans may have slightly different flavors or textures. Garbanzo, lentil, mung or navy beans are common choices.
- Divide the beans into smaller batches to make the process easier.
- Add the first batch of beans to your blender.
- Grind the beans on the highest setting for 30 seconds, then stop the blender and shake it around and blend again to ensure all the beans turn to powder.
- Empty the bean flour from the blender and put the next batch in and repeat the process.
- Continue until all the beans have been turned to flour.
- Pour the bean flour into an airtight container and store it in a cool, dry place until you're ready to use it.
- Combine wheat and bean flours to make baked goods that need to rise.
- Use bean flour to thicken gravies or soups.
- Use a hand-cranked or automatic flour mill to grind your beans if you have one.
- Crack larger beans in your blender first to make the process less challenging.
- Roast your beans for 20 minutes at 400 degrees Fahrenheit for a nuttier flavor and to make grinding less challenging.
- In place of a blender, you can also grind beans in a nut grinder.