Guest guest Posted October 26, 2009 Report Share Posted October 26, 2009 Thanks, ladies, for the responses. Devorah, can I ask how you dried your beans and what you used to grind them? My attempt didn't turn out well at all. Once I dried the beans they were super hard, and when I tried to grind them, they didn't grind well at all. > >  > > > >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 > >        > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2009 Report Share Posted October 26, 2009 I just dried them by laying them out on 2 cookie sheets for a long time. Don't remember how long it took - maybe 24 hours? Maybe more? I could probaly have used the oven like you did - but I was in no rush. I grinded them with a coffee grinder. Worked perfectly but was a pain in the butt because I could only do small quantities at a time and I made quite a mess. But I was happy with the result and the stuff lasts forever in the fridge. So I think it was worth the hassle. To: BTVC-SCD Sent: Mon, October 26, 2009 8:48:32 AMSubject: Re: bean flour Thanks, ladies, for the responses. Devorah, can I ask how you dried your beans and what you used to grind them? My attempt didn't turn out well at all. Once I dried the beans they were super hard, and when I tried to grind them, they didn't grind well at all. > >  > >> >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.> > > â€" Marilyn>    New Orleans, Louisiana, USA>    Undiagnosed IBS since 1976, SCD since 2001>    Darn Good SCD Cook>    No Human Children>    Shadow & Sunny Longhair Dachshund > >        > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2009 Report Share Posted October 26, 2009 I meant to respond to this earlier but I was out of state. My bf did this. He soaked, cooked, dehydrated in a dehydrator, and then pulverized in a food processor (I think...or a high speed blender) He said it was grainy and that running it through a sifter and re-pulverizing bigger pieces would be smart. But there weren't any clumps, and he made some pretty amazing crackers out of it. They were especially good because I was getting sick of how heavy all the almond flour products felt. Stacey > > > >  > > > > > >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 > > > >        > > > Quote Link to comment Share on other sites More sharing options...
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