Bean Flour Update

[Guest guest]

Hi All.

Let me start by warning all newbies, this food is for very advanced people, and is to be used occasionally only. But is what you can look forward to.

OK, so I soaked the beans overnight, washed them twice and dried them. I put them in the food processor twice, then through a flour sifter.

Now it was smother than almond flour but still not like the consistency of regular flour.

Would a flour mill get it to that stage or is it the nature of the beast to be grainy?

I will say this, I had tried to make SCD gnocchi, many times in the past, but no matter what I did, they melted into mush in the boiling water. But this time, with the bean flour, I made raviolis stuffed with DCCC, and they DID NOT fall apart. Yahoo, were getting close. The raviolis, I must admit, didn't taste good, I didn't season them at all. All I was looking for was something that looked like pasta, and didn't fall apart in the water. I also made the dough a little to thick, but I will fix this next time.

Here is what Im thinking, Stuffed Manicotti, Fried Raviolis (Olive Garden Style), Cavatelli with Meat Sauce, Can you tell im Italian? Tortelloni in chicken soup Fettucine alfredo, OOOOOOO Im dying over here.

Now the next batch im thinking about cooking the beans after the soak. Wait a minute, I think I have some beans in the freezer that I use to make my chilli. I gotta go, talk to you soon.....

lyn, Were are you ??????

All The Best, LouNeed a new ride? Check out the largest site for U.S. used car listings at AOL Autos.