How do you make homemade garbanzo-fava bean flour?

Making homemade garbanzo-fava bean flour is a bit more involved than simply grinding the beans. Here's a breakdown of the process:

1. Preparing the Beans

* Soaking: Soak both garbanzo beans (chickpeas) and fava beans separately overnight in plenty of water. This helps soften the beans and makes them easier to process.

* Blanching: After soaking, blanch the beans by boiling them for 5-10 minutes. This helps remove the skins, making the flour smoother. Drain and cool the beans.

* De-skinning (Optional): For a smoother flour, you can remove the skins from the beans. You can do this by rubbing the blanched beans between your hands.

* Drying: Spread the beans out on a baking sheet or dehydrator tray and dry them thoroughly. This can take a few hours to a few days depending on the method and the humidity. The beans should be completely dry and brittle.

2. Grinding

* Grinding: Once the beans are dry, grind them into flour using a high-powered blender, food processor, or coffee grinder.

* Sifting: If you want a finer flour, sift the ground beans through a fine-mesh sieve.

3. Storing

* Store: Store the flour in an airtight container in a cool, dry place. It should last for several months.

Tips

* Bean Ratio: You can experiment with different ratios of garbanzo and fava beans to achieve your desired flavor and texture.

* Flavor: Add a little salt to the flour while grinding for a more flavorful end product.

* Usage: Garbanzo-fava bean flour can be used as a substitute for all-purpose flour in many recipes, such as bread, crackers, cookies, and pancakes.

Important Note: Fava beans contain a compound called vicine, which can cause health problems for people with certain genetic conditions. Be sure to consult a healthcare professional if you have any concerns about consuming fava beans.