Has anyone tried adding bean flour to tortillas -- bean flour pasta sauce!

[Guest guest]

Hello,

Just using my grain mill, I've made all kinds of wonderful bean flours. I

particularly like lentil, split pea, black-eyed pea, black bean and (with

qualification) soy flour. Not only do these taste very good when freshly ground,

they are small beans with more hull, (fiber!) and feed quickly and easily

through the mill, unlike some of the larger beans that can jam up and be a pain.

Generally speaking you can combine about 10-12 percent bean or other non-gluten

flour into bread by weight before it starts to fall apart. The bean flour

usually darkens the bread and does add a richer flavor. Soy flour makes it

yellow, if using typical yellow soybeans and needs to be used very quickly,

within a day or two or it can turn bitter from the oil becoming rancid.

 

My favorite thing to make with the bean flour is wonderful thick, gravy-like

pasta sauce, that can be poured on sliced sourdough bread, or pasta and rice to

make a hearty meal. You just combine a half-cup of fresh bean flour with a quart

of boiling water in a blender or in a pot with an immersion blender, and it

cooks instantly! Stir in a teaspoon of salt, plus garlic, balsamic vinegar or

your favorite spices and a cup or two of tomato sauce. It is fantastic! Gonna

make some now thinking of this and have it for lunch! Left over, cold in the

fridge it is also wonderful re-heated as a sauce and gravy.

 

Slim

 

 

 

, Jeanne B <treazured wrote:

>

>

> About 50 years ago my father was with the USDA (Department of Agriculture).

One day he brought home some soy flour and masa harina and asked Mother to play

around with it. The whole idea was to get more protein in the Hispanic

community's diet. (Heaven forbid that the government would take a good look at

the beans, rice, corn tortillas and fresh veg that was a part of it). Since I

was the tortilla maker in the house, I tried a bunch of different combos, 5%

masa and 50% ground soy didn't work. 25% soy flour and 75% masa harina worked

ok-ish but it still didn't have the right taste and texture, being a bit heavier

than the traditional tortilla.

>

> I have been thinking about the old experiments since the blank blank blank

dogs didn't wish to come in ....

 

> Any ideas? ....

> Love and hugs, Jeanne in GA

>