Making, Using, and Storing Homemade Bean Flour

18 Comments

Grind dried beans into flour to eat healthier and save money!

My mother and law loaned me her amazing wheat grinder, the Blendtec Kitchen Mill! The most fabulous, despite being the noisiest, grinder I’ve tried.  So I decided to throw some of my dried pinto beans into the grinder and made bean flour.  I added it to my homemade bread (only about 1/2 cup of bean flour).  The bread turned out great. My oldest son was standing by the oven, waiting for it to come out so he could have it warm.   After the pinto beans was such a success, I started grinding all sorts of beans! 

dried beans to be turned into flour

Bean flour can make an excellent nutrition boost to any of your cooking.  1/4 cup of bean flour averages 8 grams of protein, while all-purpose flour gives you 4 grams or less.   Also, the fiber!!  All-purpose flour has 1 gram of fiber, while bean flour has 6-8 grams of fiber!  Adding a nutrient boost like this is similar to “hiding veggies” in my book, but your kids can still eat their

Another benefit to making your own bean flour is the price! At less than $1 per bag of dried beans.

How is bean flour made?

There are a few ways to make bean flour, and they all involve grinding up dried beans until they becomes powdery.   You can do this either in a blender, or a grain mill.  While either works, the grain mill makes your flour finer and smoother, and the flour from a  blender can be more course.  I LOVE the Blendtec Kitchen Mill for this job! I know 100% that I’ll get the best flour from working with it.

The Kitchen Mill produces double the flour to bean ratio.   I put 1 cup of dried beans into the mill, and I get almost 2 cups of flour out.

the kitchen mill by blendtecWhat can you use bean flour for?

You can use the flour for a variety of recipes.  A few we’ve tried include:

  • Replacing a portion of our all-purpose flour for a bit of the legume flour (in cookies, muffins, pancakes, etc.)
  • Replacing the full amount of all-purpose flour, but adding some Xantham gum to keep the texture.
  • Making a white cheesy sauce.  Heat 1/4 cup flour and 1/4 cup butter in a small sauce pan. Once thick, slowly pour milk in until desired consistency. This works great!
  • Making gravy.
  • Homemade gluten free pasta- with bean flour replacing the all-purpose flour.

How to preserve bean flour?

Ideally, you want to grind fresh flour every time you use it. However, since that’s not always realistic, storing in an airtight container, sealed bag, or actually in the container of the grain mill itself is sufficient.  You can store it in the fridge, but bean flour is less likely to go rancid than flours with a higher fat content.

grinding beans to make bean flour

So, what do you think? Let us know if you try making your own alternative flour!

DIY Grinding your own bean flour

For some amazing flour recipes, 

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *

18 Comments

I’ll have to talk to you about your opinion on the K-tec grinder. I’m still trying to figure out which one we should get. I can’t wait to be able to make things like bean flour!

A question re legume flours: If beans are milled raw, how to you eliminate the harmful lectin, phytohaemagglutinin, common in many bean varieties, & especially red kidney beans? Normally, beans must be soaked & cooked to eliminate this toxic compound.

I have a question actually…
I was told I can’t make bean flour because dried beans have toxins so it is poisonous to eat beans like this?
They say we need to soak beans to get the toxins out and then boil and cook it.
So my question is because we are using it as a flour and cooking it does that mean no toxins are present?
I was also told I cannot put any of this flour into my smoothies without boiling first is this true?
Thank you for all your help.

Thanks for the write up.
My question is that is it advisable to remove the beans shaft before grinding it into flour.
If yes, how can I remove it?

Hi Lizzy, once the beans are in powdered form, it’s best to store them in the freezer so they stay nice and fresh. In the freezer, they’ll stay good for about a year.

Hi Olayinka, if you don’t have a refrigerator, your best bet is to try to seal the flour containers as tightly as possible (if you’re storing in bags, squeeze out as much air as you can.) Then make sure you’re storing it in a dry place.

I have a question about using red kidney beans for flour. These beans need to be soaked overnight and cooked well in order to avoid stomach problems. How would you use them as flour? Would you soak them first, dry them and then grind? Or is there something you do to the flour before cooking to ensure the removal of lectins? Thanks

Lisa, thanks for pointing this out. To be safe, kidney beans do need to be thoroughly boiled (for 12 minutes) to inactivate lectins. I don’t recommend using this bean for flour. I’ll add it to the post.