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|05-05-2009, 02:18 PM||#1|
Join Date: Jan 2008
Location: a Texan in the northern Detroit 'burbs
I figured with all the GF cooking mamas here someone would know this. So my kids love the multigrain pasta, and it says it has legume flour in it which ups the protein and fiber and whatnot. So I figure why not buy some legume flour and start putting it in my baked goods.
I'm having trouble finding it. I see all kinds of places for bean flour, but if I want legume flour I have to get dal or basan flour used in Indian cooking, and it looks like I have to roast it first (?). Is that the only way to get it, and do I have to roast it if I'm just putting it in pancakes and so forth, not making chapati, etc.? And can I use it to make my own pasta, because it looks like the commercial pastas put all sorts of things in there, egg whites, flaxseed, etc and I really want to keep it simple.
Also, I see that I can make my own, roast the dry legumes and grind them myself. Is that something I can do with a regular food processor, or do I need more specialized equipment?
Detroit-area SAHM to Rose 12/03, Ginger 11/05, and little Ian 4/08.
Last edited by cherylchoo; 05-05-2009 at 02:19 PM.