Garbanzo Fava Bean Flour

National Flour Month: Bean Flour Primer

This is our fourth and final post in our series on the different flours we produce. Week one was wheat flours, week two was low carb flours and week three was gluten free flours.


Beans. Some people love them, some people detest them. We happen to be quite fond of legumes around here and have a variety of different bean flours. Our bean flours are milled from dried whole beans and are high in protein and fiber, adding a boost of nutrition to baked goods. Naturally gluten free, bean flours are often used in gluten free recipes, although some people do not like the flavor that these flours impart. Folks are often surprised by some of these flours and are unsure how to use them.

Garbanzo Fava Bean Flour

Black Bean Flour: Milled from high quality black beans, the most obvious uses for our black bean flour is as a base for black bean soup, fillings and dips. It can also be added to breads for protein and flavor, as well as used in veggie burgers and as a healthy addition to crackers. Add a 1/4 cup in place of white flour to boost the nutritional value of your baking. We recommend sticking to savory recipes, although it would combine well with chocolate and other strong flavors. Browse recipes using black bean flour.

Fava Bean Flour: Our fava bean flour is milled from blanched fava beans. Fava beans have a distinctive flavor and is most often used in combination with garbanzo bean flour for gluten free baking. There are not many recipes for using fava bean on its own, but 1/4 cup can be added in place of white flour in almost any recipes. Again, we’d recommend savory recipes with this flour. Customers have found that toasting the flour will reduce some of the bean flavor. Find directions for toasting flour here.

Garbanzo Bean Flour: Garbanzo bean flour, also known as chickpea flour, is a wonderful ingredient for gluten free baking, as well as dishes like falafel, hummus, and socca. Wonderful in crackers, pizza crusts and breads, garbanzo bean flour also works well with strong flavors like chocolate and pumpkin. Use it for up to 25% of the flour in your baking to increase protein and fiber. Browse recipes using garbanzo bean flour.

Garbanzo Fava Bean Flour: This is a popular combination for gluten free baking and can be used for almost anything. We think it would also make a very good bean dip and a wonderful addition to veggie burgers for added protein and stability. Browse recipes using garbanzo fava bean flour.

Green Pea Flour: No one ever seems to know what to do with this flour besides make split pea soup. Yes, you can make split pea soup, but you can also use it to make all sorts of fun recipes- like these Pea, Parmesan and Rosemary Crackers or Green Pea Pancakes (serve with smoked salmon and creme fraiche- try this recipe, but sub green pea flour for the garbanzo bean flour and leave out the vanilla to make savory pancakes). We were fortunate enough to try some savory crepe-like pancakes made with our pea flour and they were wonderful! Add some green pea flour to breads, cookies, cakes and muffins for a nutritional boost and create a baked good with a fun color. Use it to make a dip or use it in place of garbanzo bean flour for falafel-like patties. It’s a fun ingredient that needs some experimentation. If you make something with it, we’d love to hear how it comes out.

Soy Flour: Our soy flour is milled from whole, raw soy beans. This flour is a great source of complete protein, as well as a good source of fiber, calcium, iron, magnesium and phosphorus. You can replace up to 30% of the flour in your recipe with soy flour. Soy flour is naturally gluten free, however we do not produce it in our gluten free facility. Baked goods made with soy flour tend to brown more quickly, so it is best to use a recipe designed for soy flour or to keep a close eye on your baking when using it. Browse recipes using soy flour.

White Bean Flour: A previously underutilized ingredient that is gaining popularity, white bean flour is a wonderful thickener for sauces and gravies, as well as a great base for dips and soups. With a very mild flavor, white bean flour is a great addition to baking and can be used in sweet and savory recipes. Use it as a healthy addition to crackers, breads, pancakes and more! Browse recipes using white bean flour.


J. R. Tomlin says:

The problem with bean flour is that it tastes just plain nasty. I avoid all the products that contain it. It isn’t that I dislike legumes. I rather like them and fix them, but that doesn’t help the noxious flavor of anything made with bean flour.

MonkeyChamp says:

I used only Garbanzo\Fava bean flour in some cookies. Tasted great, no nasty taste, not bean-y at all.

I swapped in erythritol for sugar and they were sugar-free as well.

Stephanie says:

I like the garbanzo bean flour a lot – I’ve used it to bake some cookies and make vegetable fritters. I just ordered the black bean flour and can’t wait to try it out for dips!

Ron Elterman says:

What about phytohemagglutinin?

I’m sorry, but we do not have much information about phytohaemagglutinin, nor have we had any complaints that would indicate a problem with our processing of bean flours. It appears to be primarily an issue with eating raw kidney beans, with fava beans and lima beans much lower on the list. Our fava bean flour has been milled from blanched fava beans. I hope this helps. If you need further information, please call us at 800-349-2173.

Lynette says:

What type of white bean is in your white bean flour?

They’re called small white beans- similar to navy beans.

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