Broad Bean Flour

Dried, uncooked broad beans are ground to make this flour. The dark, tough spines on the beans are usually removed before grinding.

The classic French baguette contains Broad Bean Flour. The Broad Bean Flour will be up to 2 % of what's in the flour that is used, which is usually Farine de Blé Type 55.

It may also be used as a "corrective" in other French flours.

When American food writers refer to this flour in a French context, they often do so using one of the synonyms, which is "Fava Bean Flour." A good deal of Broad Bean Flour can give you gas.
The Greek word for Broad Bean Flour was "puanos". This was used in making bread by the Greeks and Romans, hence the Roman word "pan" for bread.

Also called:

Baguettes, Farine de Blé Type 55, French Flours

Bean Flours, Broad Bean Flour, Chickpea Flour, Garfava Flour, Soy Flour

French Flours, German Flours, Italian Flours, Nut Flours, Potato Flour, Rice Flour, Rye Flour, Sorghum Flour, Wheat Flour