Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 Bean Flours Beans ground to a fine flour can be added in small quantities to nearly everything you cook. Beans in this form seem to be easier to digest since they require no chewing. Also, using beans in small quantities regularly is the easiest way to help your digestive system develop the enzymes necessary to digest beans efficiently. Bean flours are used in baked goods made from your regular recipes in combination with other flours, or as cream soups, sauces, dips or in loaves, patties or casseroles. Bean flours provide the fastest and easiest way to prepare bean meals. Stone Ground Bean, Pea and Lentil flours can be ordered directly from Bob's Red Mill at 5209 S. E. International Way, Milwaukie, OR 97222, or phone (503) 654-3215, fax (503) 653-1339. You may request a mail order catalog or the name of a Red Mill distributor near you. Also available is a new Gift Pack containing four 24 oz. packages of your choice of Bean, Pea or Lentil flours. Each package includes recipes. Flours available are Black, Pinto, Garbanzo and White Bean, Green Pea and Red Lentil. A cookbook, titled Country Beans by Rita Bingham, also contains many recipes using bean flours. For ordering information: www.naturalmeals.com. Quote Link to comment Share on other sites More sharing options...
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