It is common for bean flour, like regular flour, to be
used to
thicken sauces and gravies or as a base for dips or
soups.
When you bake with bean flour, it's a great addition bread,
crackers, pancakes and many others.
It has a better nutrient
profile than refined flour, as it provides more vitamins, minerals,
fiber, and protein but fewer calories and carbs. Because it doesn't
contain wheat, it's also appropriate for people with celiac
disease, gluten intolerance, or wheat allergy.
