I try to cook mostly GF/CF. It does seem to help my son and I be able to handle the ambiguities of life with more flexibiliity. In honor of that, my mom gave me a GF flour blend for Christmas.
I finally gave it a try today. It lent an excellent texture to the cookies and muffins I baked. However, the blend had fava bean flour in it – a flour that I have avoided thus far, because I am not a fava bean fan.
The gingerbread cookie spices were able to mask the bean flavor enough so that there is just a mild vegetablely aftertaste. Unfortunately, fava beans are the winner in the battle of the double chocolate muffins.
I will be able to eat the muffins, but it was a no-go for my daughter. Since she doesn’t need to eat GF I’ll make some new “regular” muffins for her tomorrow (maybe this afternoon, if we get back in time from my son’s social skills cllass). Hmm, I better add wheat flour to my shopping list.
One thought on “Bean flour vs Chocolate”
I have a lactose intolerant kid. It’s hard to feed everyone LF, so I often end up making double everything, too.
File that under “the things we do for our kids.” 🙂