Pink beans and White beans?

[cruelshoes]

I have lots of pink beans and white beans in my food storage. I am thinking of grinding them into flour and trying them out in some of my recipes that call for different types of bean flours. Have any of you tried swapping out different bean flours than a recipe calls for? Garfava gets a little expensive to buy, and I'd love to make use of what I already have.

Thanks!
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-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

[The Edifying Conscience]

There was a thread about making bean flour on that other common CD forum. I think they soaked the beans, toasted them to let them dry out and then the ground them. I've never used bean flour, but the process sounded interesting. I think those who tried it said it removed the metalic taste commonly found in raw dough/batter/etc. when bean flour is used.
TEC

[mrsppmrxky]

I refused to pay the amount for garfava flour, so I went to the store and bought some dried garbanzo beans and I grind them up with my mill. They are hard on the mill because of the round shape, so I only drop 3 or 4 at a time and that way the shoot doesn't clog up.

I have found that I don't have the metalic taste when we grind our own. I do not wash, and bake the beans. I guess that I must have missed a discussion on that tactic.

I also ground up northern beans and it has a mild taste. I added a little of that to the garbanzo beans, but now, I just used straight garbanzo flour.

I know that if you grind up pinto beans, you can have instant refried bean powder.

I have toyed with the idea of split peas being made into flour. LOL

I have some recipes that I have not tried yet that call for lentils to be made into flour.
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