Archive for January 4th, 2010

 


Liz_Schau

For many people, the thought of cooking and baking with bean flours can seem strange. After all, when trying to replicate your favorite cakes, cookies, muffins, and other sweets in order to make them gluten-free and food allergy-friendly, bean flours don't exactly elicit the same mouth-watering cravings as traditional white and wheat flour. While bean flours may seem too savory to be added to your favorite baked goods, they actually can be a healthy and cost-effective replacement for gluten-filled ingredients.

bean_floursBeans and legumes, of course, are high in protein and fiber, among other nutrients. Bean flour varieties include green split peas or lentils, garbanzos, soy, navy and black beans, fava, red kidneys, and many others. (more…)