Re: bean flour

[Guest guest]

At 11:36 AM 10/22/2009, you wrote:

A few questions about bean flour-

1. How do you make your own? I thought you needed to soak the beans first

for easier digestion, but then do you dry them out before grinding them?

I tried that with black beans, but after I dried them in the oven, I

tried to grind them in my juicer (which I have used to make nut flour)

and it didn't work very well. The beans were too hard and didn't grind

well.

2. Are there any recipes that you can use strictly bean flour without

added nut flour? I wanted to try and make pancakes with bean flour, but

I'm curious if anyone has every tried it and if it worked.

I've never been able to get the beans to powder like you need for real

flour after soaking them and cooking them and drying them.

However, if you soak them and cook them SCD style, you can then drain

them thoroughly, run them through something like my Maverick #5 grinder

on fine grind, and use the resultant bean paste in the same quantities as

flour. You may have to adjust the liquid in your recipe to allow for that

in the bean paste.

I typically do a big batch of beans, grind them, and then freeze them in

one cup " glops " so I can just pull out a couple

" glops " for whatever I want to do, instead of having to go

through the whole bean preparation business each time. You can also do

this with the whole beans.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Why do you need to cook them first? Why can't you just soak them, dry them, and then grind them? I did that once a very long time ago and it turned out perfect (not doing it again anytime soon, as DH is nowhere near ready for beans). I would think that the beans would "cook" in whatever you add the flour to, so it's not like you're eating raw beans.

Is there something wrong with that logic?

thanks!

To: BTVC-SCD Sent: Thu, October 22, 2009 10:25:17 AMSubject: Re: bean flour

At 11:36 AM 10/22/2009, you wrote:

A few questions about bean flour- 1. How do you make your own? I thought you needed to soak the beans first for easier digestion, but then do you dry them out before grinding them? I tried that with black beans, but after I dried them in the oven, I tried to grind them in my juicer (which I have used to make nut flour) and it didn't work very well. The beans were too hard and didn't grind well.2. Are there any recipes that you can use strictly bean flour without added nut flour? I wanted to try and make pancakes with bean flour, but I'm curious if anyone has every tried it and if it worked. I've never been able to get the beans to powder like you need for real flour after soaking them and cooking them and drying them.However, if you soak them and cook them SCD style, you can then drain them thoroughly, run them through something like my Maverick #5

grinder on fine grind, and use the resultant bean paste in the same quantities as flour. You may have to adjust the liquid in your recipe to allow for that in the bean paste.I typically do a big batch of beans, grind them, and then freeze them in one cup "glops" so I can just pull out a couple "glops" for whatever I want to do, instead of having to go through the whole bean preparation business each time. You can also do this with the whole beans.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Why do you need to cook them first? Why can't you just soak them, dry them, and then grind them? I did that once a very long time ago and it turned out perfect (not doing it again anytime soon, as DH is nowhere near ready for beans). I would think that the beans would "cook" in whatever you add the flour to, so it's not like you're eating raw beans.

Is there something wrong with that logic?

thanks!

To: BTVC-SCD Sent: Thu, October 22, 2009 10:25:17 AMSubject: Re: bean flour

At 11:36 AM 10/22/2009, you wrote:

A few questions about bean flour- 1. How do you make your own? I thought you needed to soak the beans first for easier digestion, but then do you dry them out before grinding them? I tried that with black beans, but after I dried them in the oven, I tried to grind them in my juicer (which I have used to make nut flour) and it didn't work very well. The beans were too hard and didn't grind well.2. Are there any recipes that you can use strictly bean flour without added nut flour? I wanted to try and make pancakes with bean flour, but I'm curious if anyone has every tried it and if it worked. I've never been able to get the beans to powder like you need for real flour after soaking them and cooking them and drying them.However, if you soak them and cook them SCD style, you can then drain them thoroughly, run them through something like my Maverick #5

grinder on fine grind, and use the resultant bean paste in the same quantities as flour. You may have to adjust the liquid in your recipe to allow for that in the bean paste.I typically do a big batch of beans, grind them, and then freeze them in one cup "glops" so I can just pull out a couple "glops" for whatever I want to do, instead of having to go through the whole bean preparation business each time. You can also do this with the whole beans.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Why do you need to cook them first? Why can't you just soak them, dry them, and then grind them? I did that once a very long time ago and it turned out perfect (not doing it again anytime soon, as DH is nowhere near ready for beans). I would think that the beans would "cook" in whatever you add the flour to, so it's not like you're eating raw beans.

Is there something wrong with that logic?

thanks!

To: BTVC-SCD Sent: Thu, October 22, 2009 10:25:17 AMSubject: Re: bean flour

At 11:36 AM 10/22/2009, you wrote:

A few questions about bean flour- 1. How do you make your own? I thought you needed to soak the beans first for easier digestion, but then do you dry them out before grinding them? I tried that with black beans, but after I dried them in the oven, I tried to grind them in my juicer (which I have used to make nut flour) and it didn't work very well. The beans were too hard and didn't grind well.2. Are there any recipes that you can use strictly bean flour without added nut flour? I wanted to try and make pancakes with bean flour, but I'm curious if anyone has every tried it and if it worked. I've never been able to get the beans to powder like you need for real flour after soaking them and cooking them and drying them.However, if you soak them and cook them SCD style, you can then drain them thoroughly, run them through something like my Maverick #5

grinder on fine grind, and use the resultant bean paste in the same quantities as flour. You may have to adjust the liquid in your recipe to allow for that in the bean paste.I typically do a big batch of beans, grind them, and then freeze them in one cup "glops" so I can just pull out a couple "glops" for whatever I want to do, instead of having to go through the whole bean preparation business each time. You can also do this with the whole beans.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund