Cooking or baking with bean flour is an easy way to add protein and nutrients to any dish. Not to mention gluten free! Beans provide myriad health benefits, and they fit into several different food groups: Although they are rich in complex carbs like breads and starches, as a plant-based food, they feel right at home in the vegetable group, offering an array of vitamins, minerals and antioxidants, like their veggie companions. They can also hold their own in the protein group, supplying protein aplenty. Unlike some other members of this group, beans provide little to no fat and are cholesterol-free.

Though they?ve been around for centuries, beans are a modern-day superfood.

A FEW WAYS TO EXPERIMENT WITH BEANS FLOUR:

Baking: Use up to 25% bean flour in you gluten-free flour mix to add protein, fiber, and iron.

Thickener: Use bean flour to thicken or cream soups and stews. This is a great way to reduce the fat content of creamy soups. Bean flour has a neutral taste and a creamy flavor that could replace some of the heavy creams in vegetable soups. You can also use bean flour to make a white sauce, as long as you use a mild-flavored flour.

Dip or Filling: Reconstitute the bean flours to make creamy dips and fillings for other recipes. Some people use a white bean puree for a dairy-free lasagna filling, there are many recipes for bean dips and bean purees that look divine.

• Beans Flour is high in Protein
• Beans Flour contains complex carbohydrates for energy and protein.
• Beans Flour Can be used for Baking, Thickener, and can also be used to make many healthy meals like the famous Nigeria Moi Moi and Akara
• Beans Flour also contains potassium
• Aside from protein, complex carbs and fiber, beans contain a powerhouse of nutrients including antioxidants, and vitamins and minerals, such as copper, folate, iron, magnesium, manganese, phosphorous, potassium and zinc.