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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".
Nutrition
A good deal of Broad Bean Flour can give you gas.
Language Notes
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:  Fava Bean Flour Farina fabae (Scientific Name) Farine de fèves (French) Ackerbohnenmehl, Saubohnenmehl (German) Farina di fava (Italian) Harina de haba (Spanish)
See Also
Baguettes, Farine de Blé Type 55, French Flours
Other entries for Bean flours
Broad Bean Flour, Chickpea Flour, Garfava Flour, Soy Flour
Other entries for Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Wheat Flour, Whole Durum Flour
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