Whole bean flour is made from natural, Ontario-grown, whole dried Romano (cranberry) beans. First, they are precooked (micronized) in their dry state and then. They are stone ground to a uniform fine flour in the milling process. Nothing is wasted.

Nutritionally, whole bean flour is impressive. It provides more calcium, iron, potassium, thiamin, riboflavin, folate, and fat more dietary fibre than all-purpose flour and other gluten-free flours except for soybean flour. There is not a trace of gluten in this flour, making it wonderful for individuals who are gluten- and wheat- sensitive or have celiac disease. It is a top-notch alternative to use in place of other gluten-free flours available today.

Yeast breads, for example, call for yeast and also baking powder. Both work to produce a good palatable, robust bread. If you choose to use whole bean flour as a substitute for all-purpose flour in recipes from other cookbooks, expect to do some experimenting. You may find a little less whole bean flour will give the best results. Measure for measure the whole bean flour seems to absorb more moisture than wheat flour.

Before measuring whole bean flour from its container or bag, stir it lightly with a fork or spoon to aerate and lighten it. Lightly spoon it into appropriate dry measure and smooth off the top with a straight edge.

For complete recipes and information please refer to the Full of Beans Cookbookcheap hotel in Liege by Kay Spicer and Violet Currie.