Has anyone experimented with bean/lentil flours?

[Guest guest]

I am trying to find a way to make pasta. Being half italian and not eating

pasta it about to do me in. Not to mention that having pasta on hand makes life

so much easier! I know that some use zucchini and spaghetti squash, but there

isn't spaghetti squash available where I live, and the kids do not care for

zucchini -- they don't care what's on it, to them it is gross! : )

I recently discovered a discontinued product that let me realize that it is

possible to use bean/lentil flour to make nice pasta. Does anyone have a recipe

or a starting point for jumping off in experimentation? I don't know much about

bean/lentil flour baking/cooking properties, so I am very clueless. I was

thinking that maybe a combo of bean, lentil, and coconut flours might do the

trick.

Any suggestions or info would be welcomed!

Amelia

[Guest guest]

Hy,

 

Oauu, will be funny if some one could share this kind of experience. I am like a impatient monkey , waiting a new recipe!

Thanks Amelia for the question!

And of course, thanks for the furure answers.

RamonaUC since 2006SCD May 2007

2009/11/3 bhide_thehague

 

I am trying to find a way to make pasta. Being half italian and not eating pasta it about to do me in. Not to mention that having pasta on hand makes life so much easier! I know that some use zucchini and spaghetti squash, but there isn't spaghetti squash available where I live, and the kids do not care for zucchini -- they don't care what's on it, to them it is gross! : )

I recently discovered a discontinued product that let me realize that it is possible to use bean/lentil flour to make nice pasta. Does anyone have a recipe or a starting point for jumping off in experimentation? I don't know much about bean/lentil flour baking/cooking properties, so I am very clueless. I was thinking that maybe a combo of bean, lentil, and coconut flours might do the trick.

Any suggestions or info would be welcomed!Amelia

[Guest guest]

At 05:15 AM 11/3/2009, you wrote:

Any suggestions or info would be

welcomed!

Amelia,

I've tried to make pasta -- I'm not half Italian, but pasta's one of the

few starches my non-SCD husband eats. Rice is his other one, which is

obviously out the window.

The problem, if you are familiar with making grain-based pasta, is that

the kneading of the dough develops the gluten, which creates a spongy

matrix which holds the pasta together while you are rolling it, slicing

it, and boiling it.

None of our SCD flours have gluten, obviously, so they just don't hold up

very well.

My thought after playing with all the above was to try making ravioli,

which I figured I could bake and then add to a sauce. Couldn't get the

dough, even with extra egg, to hold together long enough to make a

ravioli square.

My next effort is going to be squares of souffle bread, with filling, and

then the edges pressed together with a pasta sealing wheel.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund