Baking with Beans: A Secret Ingredient for Moist Gluten Free Cakes

Yellow cupcakes made with cannellini beans… and a chocolate cake made with chickpeas?

You read that right. Beans are one of the “secret” ingredients you’ll find in many of our dessert recipes here at Guilt Free Desserts.  Used properly, they provide light, springy structure, moisture and tenderness to baked goods. One word of caution: Baked goods made with beans can have a slight “beany” flavor for up to 12 hours after baking. This flavor will dissipate, so be patient. It’s worth the wait.

When using canned beans, opt for Eden Organic. In addition to being grown without the use of pesticides, Eden also packs their beans in BPA-free cans.

Along with canned beans, bean flours are another good option to have on hand. Bob’s Red Mill is a great brand, found at most food retailers across the U.S.

Because bean flours are dense, try adding bean flour for up to 25% of your gluten free flour mix.  Here are the most popular bean flours and how to use them:

  • Garbanzo Bean Flour: Use 7/8 cup to replace 1 cup of wheat flour in baked goods.
  • Black Bean Flour: Use as part of your baking mix for chocolate cakes and brownies.
  • White Bean Flour or Fava Bean Flour: Mild in taste, white bean flour or fava bean flour are suitable for use in most recipes calling for white flour. Substitute 1/4 of the white flour for bean flour.

To learn more healthy baking secrets and enjoy 40 kitchen-tested, gluten free, low glycemic recipes, pick up a copy of Guilt Free Desserts today!

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