Exciting news! I was recently featured in a Mashed article titled What Is Bean Flour and How Do You Use It? where we explored the rising trend of bean flour and its many benefits. This nutrient-dense, gluten-free alternative is made from ground legumes like chickpeas, black beans, and lentils, and it’s perfect for anyone looking to add more protein and fiber to their meals.

In the article, I shared how each type of bean flour brings unique flavors and nutritional benefits to the table. Here’s a snippet of what I shared:

“Each type brings something different in terms of taste and nutrition. They’re all great for boosting the protein and fiber content in your dishes.”

Whether you’re using chickpea flour for a subtle nutty flavor or black bean flour for a bold, earthy punch, bean flour can elevate both savory dishes and baked goods. And don’t worry, these flours aren’t just about flavor—they come with incredible health benefits too, like supporting digestion, stabilizing blood sugar, and promoting heart health thanks to their high fiber content.

If you’re looking for ways to incorporate bean flour into your cooking, here are some tips:

• Chickpea flour: Ideal for savory flatbreads like socca or as a binder in veggie burgers.
• Black bean flour: Perfect for Mexican dishes or even gluten-free brownies.
• White bean flour: Mild and neutral, great for creamy sauces or even desserts.

Bean flour is also a versatile swap in baking. As I mentioned in the article:

“For baking bread or pastries, swap in up to 25% bean flour with your wheat flour to keep things fluffy and tasty.”

If you’re interested in trying bean flour, you can make your own at home or find brands like Bob’s Red Mill at your local store or online. Want to learn more? Check out the full Mashed article for a deep dive into this nutritious, flavor-packed ingredient.

Until next time, happy cooking!