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Question for WhitbyJet?

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Helenababe

Well-Known Member
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800
Hi Whitby,

I've been researching all about beans and flours, and I've ended up more confused than ever.

I was looking for different kinds of low carb flours made from beans, as I don't think I would like to make something savoury from almond or coconut flour.

I've found out that soybeans are quite abit less in carbs than black beans. I've not read anywhere where you've used soybean flour for your recipies? Don't you use it? People seem to go more for the black bean, but why when it has more carbs than soy?? Is it bad to use for cakes?

Thanks,
Helena
 
Helenababe - I have in the past used Soya flour in my recipes, but didnt like the taste at all. I have never used black bean flour, basically because I am more than happy with almond lfour and coconut flour, these two flours are actually pretty neutral tasting, so makes them ideal to be used in savoury or sweet recipes.

You might not be as sensitive and perhaps even like the taste of soya flour, you need to try things out for yourself.

http://www.livestrong.com/article/10859 ... rb-flours/

All the best to you x
 
I second nut and coconut flours for savoury dishes. The amount of coconut flour used in recipes is tiny!

wiflib
 
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