Fava Bean Flour

  • 1 cup weight = 132 grams
  • High protein flour, less bitter than garbanzo. The tough skin of the beans is removed and the dried bean is milled, producing fine flour that is often used for gluten-free cooking and baking.
  • Works well with foods, such as breads, pizza and spice cakes. Try mixing with tapioca flour, cornstarch and sorghum flour for a hearty, nutritious blend that lends structure and texture to your baking

Store in: in the refrigerator or at room temperature.
How to use: add up to 30 percent of a total flour blend. A small amount (¼ to ½ cup) added to pie crust or wraps makes these items more elastic and easier to roll out.
Watch out for: certain bean flours, particularly garfava and chickpea, impart an aftertaste that some people find unpleasant. Offset the taste by using less than 30 percent in a flour blend (pairs well with sorghum) and replace the white sugar with brown sugar, maple syrup, molasses, chocolate or spices to cut the bitter taste of the beans. Bean flours are not well suited to delicately flavored goods, like sugar cookies and biscotti.
Substitution: try Garfava, Garbanzo (chickpea) or Soy flour