The SCD™ Knowledge Base

Bean Flour

Elaine writes:
Since writing that presoaked bean flour would be OK if used sparingly, unfortunately, some have begun using it a lot. I am very concerned about the fact that the molecules of starch in beans, when not hydrated properly, will cause problems, and am afraid to advise using it as a substitute for the ground nut flour. If you are satisfied with your progress, then the proof of the pudding is in the eating. I still do not advise substituting the bean flour in all the recipes. "Sparingly" mean using only a little bit.

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