Grainlady, hide bean flour flavor?

16 years ago

I made up some gluten free flour blend using part garbanzo bean flour for some of the rice flour. ICK!! That after taste even after baking is awful!

I've done some reading and it seems that if you make strong flavored stuff you can mask it enough to be edible. LOL

Any suggestions? How to use it?

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Comments (11)

grainlady_ks
16 years ago
Small white beans and small lima beans have the least amount of "beany" flavor and are a better choice in baked goods (emphasis on SMALL). Sorghum flour is also mild-tasting. I make cookies with sorghum flour.

Did you run out of rice flour when you used garbanzo bean flour, or were you just experimenting? If you ran out, you can mill your own rice flour in a coffee/spice mill; and I'd strongly suggest milling your own rice flour so you can use the best type of rice for baked goods. When you purchase rice flour, you don't always know which kind of rice was used and it WILL make a difference in your baked goods. Both medium- and short-grain rice are better all around choices for rice flour. They can be used as a thickener, in breading, sauces AND baked goods.

For 1 cup rice flour, grind a scant 3/4 cup (3/4 c. minus 1 T.) short-grain rice.

What's in your GF mixture? I might be able to adapt it to one of my GF cookie recipes - maybe peanut butter would mask the flavor of the garbanzo bean flour. I used to do a lot of baking for my gluten-intolerant mother when she was alive.

-Grainlady
Terri_PacNW
Original Author
16 years ago
I like sorghum.
I was experimenting with the flours. And now realize that the bean flour is the problem in Red Mill's Ap flour mix..GAG!

I used 1 c brown rice, 1 c bean flour, 2/3 c potato starch and 1/3 c tapioca. That's the ratio..but I did it like 6 times...so I have to many cups of something I can't stand to use. LOL

But those ingredients are expensive and I'm not ready to toss it yet. I even tried cutting it in half with another batch using only rice flours with the potato and tapioca..Still a bit "beany"..icky icky..icky....

I of course was going for a bit higher protein level. But it back fired on me! LOL

I have brown rice, white rice, sorghum, coconut, potato, tapioca and sweet rice and almond meal/flour.

I have since learned my lesson and will never make up a "big" batch of flour blend..before trying a small batch first..
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Most of this information came from the Internet or books by Rita Bingham ("Country Beans" & "Natural Meals in Minutes"). In the "Country Beans" book you will find many recipes using bean flour. - Creamy Cabbage Soup uses white bean flour. - 3-Minute "Cream of Chicken" Sooup - white bean flour - "Instant Pea Soup" - flour from green or yellow split peas - Rita's Lentil Soup - lentil flour Basic Bean Information: 1 c. whole, dried, pinto beans = approximately 1 1/8 c. bean flour 1 c. water + 1/2 c. bean flour = 1 c. "instant" mashed beans (thick mixture) 2 c. water + 3/4 c. bean flour = 2-1/2 c. "fluffy" mashed beans The thick mixture can be used in place of cooked, mashed beans in patties, loaves, casseroles, desserts, and other food products calling for mashed beans. You can substitute pinto beans with black beans milled into black bean flour. General Recipe: Bring 2 c. water to a boil. Whisk in 1 c. bean flour. Cook and stir for 1 minute, until mixture thickens. Reduce heat to medium-low, cover pan and cook 6 minutes, stirring occasionally. This produces a fairly stiff bean mixture that is similar to commercial canned refried beans. Season to taste with your favorite seasonings including: salt cumin chili powder garlic bouillon meat or vegetable soup base powdered seasoning mixes For fluffy bean mixture: This type of bean mixture is lighter and has a creamier texture which works well for dips, burrito and sandwich fillings. Bring 2-1/2 c. water to boil, then whisk in 3/4 c. bean flour. Cook for 1 minute, stirring constantly, until mixture thickens. Reduce heat to medium-low, cover pan and cook 4 minutes, stirring occasionally. You can add Picante sauce to the "instant" refried beans. "INSTANT" REFRIED BEAN MIX (source: Country Beans) 1-1/2 c. pinto or black bean flour 1-1/2 t. chili powder 1/8 t. garlic powder (optional) 1/2 t. cumin 1-1/2 t. salt 1 t. instant minced onions (optional Mix and store in airtight container. To prepare, whisk 3/4 c. above mixture into 2-1/2 c. boiling water. Cook, while stirring, over medium heat for 1 minute, until mixture thickens. Reduce heat to low, cover pan and cook 4 minutes. Bean Flour Storage: Store bean flour in an air tight container, preferably in the refrigerator or freezer. Bean flour keeps 6 months. Other Uses: To cook bean flour soups in a microwave - whisk bean flour into seasoned hot water in a large microwavable bowl. Cook at full power for 1 minute, or until mixture boils. Stir well, then cook an additional 2 minutes. Bean flour soup in a pan - whisk navy bean flour into seasoned boiling water to make an almost instant soup or thickener in only 3 minutes. Bean flour combined with wheat flour = complete protein. Bean flour can be used in a recipe calling for flour by replacing up to 25% of the wheat flour with any variety of bean flour. Baby lima or small white beans are the mildest in flavor and the lightest in color and work well to increase the protein in baked goods if you need another use for bean flour. -Grainlady
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We've been gone on a little fall trip, so I hope you didn't think I was ignoring your post. Glad you were able to find some information. Here's my 2 cents... -Grainlady SPELT - the ancient form of the wheat we have today (fyi - kamut, is the ancient form of todays durum wheat). Spelt has enough gluten to make a fairly good loaf of bread, and is good as a substitute for all-purpose flour in most baked goods, especially things where low-gluten is beneficial, such as quick breads, cakes, cookies, etc. If making a loaf of 100% spelt bread, don't expect a nice lofty loaf of bread, like you would get with high-protein bread flour, unless you also add some vital wheat gluten. The gluten in spelt is much less than all-purpose (or other wheat flour). It has 5,000 parts per million; compared to wheat which begins at 50,000 per million and goes up. Therefore, it takes much less kneading (when making a yeast bread) to develop the gluten. Due to the reduced amount of gluten, you may need less hydration if you substitute spelt flour for all-purpose wheat flour. Spelt is also called dinkel. A good cookbook on the subject is "The Spelt Cookbook" by Helga Hughes. All kinds of useful recipes. I mill spelt berries and use spelt almost as much as I do wheat, but usually in combination with wheat flour for yeasted or naturally-leavened breads. You'll find spelt flour readily available at most well-stocked health food stores. You can usually find it in wholegrain and white spelt (the bran and the germ removed). There is also sprouted spelt flour, which makes it easier to digest - available from Summers Sprouted Flour Co. OAT FLOUR: can be milled from the whole grain (2/3 c. oat groats = approx. 1 c. oat flour), or you can mill your own from oatmeal. It can't be substituted 100% for all-purpose flour due to lack of gluten. To make your own ground oat flour (yield: approx. 1 cup): 1. Place 1-1/2 c. oatmeal (quick or old-fashioned, uncooked) in a blender or food processor. 2. Blend or process for about 60 seconds. 3. Store in tightly covered container in cool dry place up to six months (keeps best refrigerated or frozen). 4. Use for baking, bread, thickening or dredging and browning. When used in baking, substitute up to, but not more than, 1/3 of the all-purpose flour called for with oat flour. Oat flour has a slightly sweet taste, and the crumb of foods will be more moist and crumbly (due to lack of gluten). SORGHUM is a flour I've developed a number recipes with. We have a mill outside of town that mills sorghum, and I developed the recipes for a tour of the mill. Once again, it is gluten-free and will not substitute for all-purpose. You will often find it used in glute-free baking. Sorghum Flour Information A. Problems substituting gluten-free grains. - You may need to use additional ingredients to reduce dryness, increase volume and tenderness, and enhance flavor. - Sorghum Flour tends to be gritty, so use with a mixture of other textures, like oatmeal. You can also use a soaked flour technique. - Add 1/2 to 1 tablespoon of corn starch to every cup of sorghum flour to improve smoothness and moisture retention. If you are allergic to corn, arrowroot flour can be used measure for measure where corn starch is used. Guar Gum, a binding agent, can be used in place of xanthan gum for corn sensitive individuals. Use HALF as much guar gum to replace xanthan gum. Guar gum contains fiber and can irritate very sensitive intestines. - Use xanthan gum as a binder and for moisture retention. Add 1/2 t. of xanthan gum per cup of sorghum flour for cookies and cakes; or 1 t. per cup for breads. [Xanthan gum helps to prevent gluten-free "goodies" from crumbling, a job normally performed by gluten. Xanthan comes from the dried cell coat of a microorganism called Zanthomonas capmestris. Though it sounds like a chemical, it is actually an all natural ingredient. Xanthan gum is derived from the fermentation of corn sugars, all corn sugars are removed in the processing os xanthan gum. Xanthan gum contains NO corn protein and is considered to be corn-free.] - Add a little extra oil or shortening if you feel your recipes are too dry. - Add an extra egg or egg white for improved smoothness and crumb structure. - Add a little extra baking powder and/or soda to boost rising properties. - Mix recipes longer. - Sorghum flour works well combined with other grain/seed/bean flours. It cuts the bitterness of bean flour. When using bean flour, the small white beans provide the least amount of "bean" flavor. It can't be substituted for all-purpose flour due to lack of gluten. ---------------- Nutella White Sorghum Flour Cookies 1/2 c. 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Makes 65, 2-1/2 to 3 inch cookies. ------------------ Sorghum/Spelt Banana Bread 1 c. mashed banana 1/4 c. agave nectar (or honey) 1/2 c. kefir (OR plain yogurt, buttermilk, or milk) 3 T. coconut oil (or butter), melted 1 egg lightly beaten 1 c. white sorghum flour 1 c. white spelt flour (OR wholegrain spelt flour) 2 T. flaxmeal 1 T. cornstarch 2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1/2 t. cinnamon 1. Mix liquid ingredients (including bananas) in a small bowl. 2. Mix dry ingredients in a large bowl. 3. Make a well in center of dry mixture; add liquid ingredients, stirring until moistened. Do NOT use an electric mixer for this. 4. Spoon into two Junior loaf pans (7-1/2x3x2-1/4-inches) coated with cooking spray. 5. Bake in a preheated 350Â°F oven for 30-35 minutes or until a pick inserted in center comes out clean. 6. Cool in pans 5 minutes. Remove from pan and cool on a rack. 7. Yield: 2 small loaves, 13-14 slices each loaf. --------------- I have other recipes for cookies and one for brownies, if you are interested in them.
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grainlady_ks
16 years ago
Terri-

Do you have the book, "Cooking with Coconut Flour"? I use many recipes out of that book. I also use Chana dal (immature garbanzo beans - looks like split peas) instead of garbanzo beans because they are low-glycemic and don't raise blood sugar and are milder-tasting than garbanzo beans. They can be milled into flour and used instead of garbanzo flour. You usually find garbanzo bean flour mixed with fava bean flour.

You might try your GF Mix in these recipes instead of the white sorghum flour since it takes so little and the peanut butter in the first recipe, and the almond flavoring in the second, might mask the bean flavor. These are a couple of my original GF recipes.

WHITE SORGHUM PEANUT BUTTER COOKIES

1/2 c. Natural Peanut Butter
1/2 c. butter
1/4 c. white sugar
1/4 c. brown sugar
1 egg
1/2 c. white sorghum flour
1/2 c. dried potato flakes
1/2 c. flaxmeal
1/2 T. cornstarch
1 t. baking soda
1 t. baking powder
1/2 t. salt

Preheat oven to 350Â°F. Line cookie sheets with parchment paper.

In a large bowl, beat butter and peanut butter with an electric mixer until light and creamy. Add the sugars and beat until fluffy. Beat in the egg just until mixed.

In a medium bowl, combine the white sorghum flour, dried potato flakes, flaxmeal, cornstarch, baking powder, baking soda, and salt. By hand, mix into peanut butter mixture, only until ingredients are incoporated.

Refrigerate dough for 20 minutes.

Using a portion scoop, make dough into 1-inch balls. Place on prepared cookie sheets and press with a fork dipped into turbinado sugar.

Bake 8-10 minutes in a preheated 350Â°F oven. Remove cookie sheets from the oven and allow the cookies to rest on the sheet for 1-2 minutes, then remove to a wire rack to cool completely.

WHITE SORGHUM and ALMOND FLOUR COOKIES

1/2 c. butter
1/3 c. brown sugar
1 t. almond extract
1 egg
1/2 c. white sorghum flour
1/2 c. almond flour
1/4 c. dried potato flakes
3/4 t. baking powder
3/4 t. baking soda

1. Preheat oven to 350Â°F.
2. Cream butter. Add brown sugar and blend until light and fluffy. Add almond extract and egg. Beat well.
3. Stir dry ingredients together and mix well.
4. Mix dry ingredients into creamed mixture and mix only until blended.
5. Allow dough to chill in refrigerator for 20 minutes and keep in refrigerator between use.
6. Shape dough into 1-inch balls and place on a parchment paper lined sheet. Press dough balls with a fork to flatten slightly. Bake for 10-12 minutes, or until lightly browned and set to touch.
7. Allow cookies to sit for 1-2 minutes on baking sheets before removing and place on a wire rack to cool.

Yield: 33 cookies

-Grainlady
Terri_PacNW
Original Author
16 years ago
No, I don't have that book, I'll look into it.

Thank you for the recipes. I will definately try the second one. I have all the ingredients.

I'll have to get some flaxmeal..I haven't gone there yet. Even though I know how good it is for you.
grainlady_ks
16 years ago
Save money and purchase a small bag of golden flax (the whole seeds) and mill your own flaxmeal in a coffee/spice mill. Keep the extra flaxmeal in the freezer and use it within a week. It's best used fresh. You could easily leave the flaxmeal out, but I like to add high-quality (low-cost) nutrition where I can and add flaxmeal to almost everything we consume. I mill mine in a coffee/spice mill.

In the case of GF, there's a nutritional gap because the foods aren't "fortified". Personally, I think that's just fine because I avoid fake chemical vitamins and inorganic minerals that are added to fortified foods.

Check out the recipes found at the link below. They are from the "Cooking With Coconut Flour" cookbook.

-Grainlady

Here is a link that might be useful: Coconut Flour Recipes
Terri_PacNW
Original Author
16 years ago
The milled flax meal in the freezer and use within a week? Right?

I need to purchase a second coffee mill. I just have the one used for hubbies coffee.

I agree with your nutritional gap statement.

I will look at the recipes. I did find some and printed them out too a few weeks back..forgot all about them..til I went in my print out cookbook and saw them!
grainlady_ks
16 years ago
Yep - mill the flax, keep the flaxmeal in the freezer (to keep the flax oil from degrading and going rancid), and use the flaxmeal within a week of milling. That gives you the optimum control of freshness. When you purchase commercially produce flaxmeal, you have no idea how long it was exposed to oxygen at room temperature before it was packaged. Oxygen, heat, light are what degrade the nutrients and the oils degrade quickly and go rancid after milling.

You can keep the flax seeds in the freezer, refrigerator, or at room temperature. Every type of seed will keep longer the lower the temperature.

-Grainlady
Terri_PacNW
Original Author
16 years ago
Excellant information. Thank you. I'm going to try the sorghum almond cookies today. (as the recipe is written though.) LOL
Terri_PacNW
Original Author
16 years ago
Grainlady, I had that page saved already. LOL

Question??? In your opinion and experience..why so many eggs used in baking with Coconut Flour? I have some recipes I printed out from tropicaltraditions.com, and almost all the recipes use what I would call ALOT of eggs. LOL Especially in the muffin recipes they offer.
grainlady_ks
16 years ago
Terri -

The people who developed the recipes disliked all the usual ingredients in gluten-free baking - stabilizers, enhancers, gums, different combinations of flours and starches, and all those funny ingredients that are needed to help develop a crumb, instead of a "gum" texture. They found they could avoid those things and use coconut flour, eggs, and oil for most of the recipes using those really basic, simple ingredients. The eggs are also a leavening agent, along with chemical leavening like baking powder. They help make a lighter texture, although I admit it took us a couple times to get used to the "eggy" undertone in the muffins.

These recipes also appeal to people on low-carb diets or those of us who try to use foods from the lower half of the glycemic index of foods list. Things that don't readily raise the blood glucose.

Coconut flour has the ability to absorb hydration like a sponge and sugar affects it somewhat differently than using wheat flour.

I haven't taken the time to develop any recipes using coconut flour - just used the ones in the book (Cooking with Coconut Flour). When I developed the GF cookie recipes using the white sorghum for the mill outside of town, I was asked to stay away from things like guar gum and other "odd" ingredients that most of us who bake GF foods would normally use and have on hand. They wanted the recipes to appeal to everyone. I balked a bit because I knew sorghum flour would probably equal gritty cookies without some of the "trick" ingredients, and still stuck in flaxmeal to help improve the nutrition.

I'm not sure if this recipe was in the mix at Tropical Traditions, but I'll go ahead and share it from the book because it's easy and eggless.

CREAM CHEESE SQUARES

1 package (8-oz.) cream cheese
1/8 t. salt
1/3 c. honey (I use agave nectar.)
1/2 c. sifted coconut flour
Fruit jam or preserves

Blend together cream cheese, salt, and honey. Add coconut flour and mix thoroughly. Layer batter on the bottom of a greased 11x7x2-inch or 9x9-inch pan. Bake at 375Â°F (190Â°C) for 18 minutes. Remove from oven and let cool. Spread fruit jam or preserves over the top and cut into bars.

-Grainlady
Terri_PacNW
Original Author
16 years ago
Thank you, I figured some what that it was necessary..for sucess..but thought wow...6 or 9 eggs in 12 muffins..Woooheee...

I made the Sorghum Almond cookies. They are alright. Seem to taste a bit baking soday or baking powdery. I didn't have almond flavoring (thought I did), so used vanilla.

I'm thinking I might make a small batch of chocolate ganache to fill them with..that might "help" with the tang a bit.

But I actually like the texture and the "grain" mouth feel.

oh and that cream cheese thing looks good.

Grainlady, hide bean flour flavor?

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