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Well, not quite (& it's atrocious hearing 90% of commercial bread is white!!

"Switch to flour made from legumes would make loaves healthier and more sustainable, says professor"

https://www.theguardian.com/food/2023/j ... esearchers

I'm curious as to commercial cakes & biscuits being able to swap / bulk out with beans flour now, how far could we take this?

I would proffer the suggestion that if they just got on and did it (make bread with bean flower) and didn't tell people and that it didnt make the bread more expensive then it should be done.

The reality is that it will probably cost more for what ever reason they can come up with (would the beans need to be dried before grinding ?) and will taste "funny" to the white bread brigade - not that mass produced white bread has much taste and therefore it will not get to the shop shelf - which would be a shame.

Here we eat brown bread - no more than two slices in any given day (Adults), some days we go bread free and other days we go meat free - never felt so good

Moxi

The joys of a good / semi good seeded bread, as the person who eats the bread (don't ask) unless I place other foods on top.. it's still something the "just in case" eaters insist on having a say in ..even though quantifiably they eat 3 slices over 8 loaves !??

So im game, have a decent palate, where do i sign up?

Over the past few years ive taken a hit in bread consumed, ive often been found having breakfast wraps, most of which are white in stores, presumably shelf life extenders.. but if tortillas, wraps & "crisps" alie can be corn meal based then why not bean flour.

Willing tester here.

Gus, I know I’ve mentioned them before (no, I have no association with them), but Hodemods do pulse flour (and also a variety of grain flour’s).

https://hodmedods.co.uk/

Why not give it a try with a basic bread or muffin ?

We’ve certainly reduced our bread intake (one sourdough a week - local baker) and, ok just gut feeling ( ), but we feel better for it.

If it was only mass produced bread, don’t think I’d bother.

Thanks, yes Ive bookmarked them but have too much baking ingredients right now, home baking whilst once prolific has tailed off massively, ..6 kg of chocolate chips for example.

Currently ive topped up the vanilla extract + made fresh, thats in excess of 1.3 litres
Various sugars 40 kg..
Flour, various 20kg
yeasts, lots.

30kg various rice types (gone down lots)

Desire to use a regular oven infavour of an air fryer / instant pot proofer ...none!

Mr Gus wrote: ↑Wed Jan 18, 2023 3:44 pm Well, not quite (& it's atrocious hearing 90% of commercial bread is white!!

"Switch to flour made from legumes would make loaves healthier and more sustainable, says professor"

https://www.theguardian.com/food/2023/j ... esearchers

I'm curious as to commercial cakes & biscuits being able to swap / bulk out with beans flour now, how far could we take this?

My reaction would be that if the wheat used currently was made into wholemeal bread instead of white a) there would be more bread volume from the same amount of original grain and b) it would be far better for the consumers -and it wouldn't need soya or even broad bean flour in it for a protein boost!

Damn good point.