31 + Nutritious Gluten-Free Bean Flour Recipes to Try Today

If you’re on a gluten-free journey or simply looking to add some variety to your cooking, bean flour is a versatile and nutrient-packed option to consider.

Bean flour, made from ground dried beans, is an excellent alternative for those avoiding wheat or other gluten-containing grains. Packed with protein, fiber, and essential vitamins, it offers a healthy twist on traditional flour options.

In this blog, we’re diving into 31 gluten-free bean flour recipes that will not only satisfy your cravings but also boost your meals with extra nutrients.

Whether you’re looking for a hearty breakfast, savory snack, or indulgent dessert, we’ve got you covered with creative ideas that showcase the versatility of bean flour.

31 + Nutritious Gluten-Free Bean Flour Recipes to Try Today

As you can see, bean flour isn’t just a substitute for wheat flour—it’s a superfood in its own right, offering a range of benefits from improved digestion to a higher protein content.

With these 31 gluten-free bean flour recipes, you can explore a wide range of dishes that satisfy both your dietary needs and your taste buds. Whether you’re cooking for yourself, your family, or a gluten-free crowd, these recipes are sure to become staples in your kitchen.

So, get ready to experiment, bake, and cook with the power of bean flour and discover a world of gluten-free possibilities!

Bean Flour Pancakes

These gluten-free pancakes are made with a base of bean flour, creating a light and fluffy texture. Packed with protein and fiber, they make for a hearty breakfast option. Top them with fresh fruit, syrup, or even a dollop of yogurt for an extra burst of flavor.

Ingredients:

• 1 cup bean flour (either chickpea or navy bean flour)
• 1 tablespoon sugar or honey
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup almond milk (or any non-dairy milk)
• 1 large egg
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the bean flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the almond milk, egg, melted coconut oil or butter, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be smooth but slightly thick.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
5. Pour about 1/4 cup of the batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown on both sides.
6. Serve warm with your favorite toppings.

These bean flour pancakes offer a fantastic alternative to traditional pancakes. The bean flour imparts a subtle earthy flavor, making them satisfying and nutritious. With the added benefits of protein and fiber from the bean flour, they’re a great way to start your day and keep you full longer. These pancakes are also versatile—feel free to add blueberries, bananas, or even a sprinkle of cinnamon for added flair.

Bean Flour Tortillas

A gluten-free, soft, and pliable tortilla that is perfect for wraps or tacos. The bean flour gives these tortillas a unique texture while maintaining the chewy bite that you crave from a good tortilla.

Ingredients:

• 1 cup bean flour (such as chickpea flour)
• 1/2 cup tapioca flour (or cornstarch)
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup warm water

Instructions:

1. In a large mixing bowl, combine the bean flour, tapioca flour, and salt.
2. Add the olive oil and warm water to the flour mixture. Stir to combine and knead the dough for about 2-3 minutes until it becomes smooth and elastic.
3. Divide the dough into 6 equal portions. Roll each portion into a ball.
4. On a lightly floured surface, roll each dough ball into a thin, round circle (about 6-8 inches in diameter).
5. Heat a non-stick skillet or griddle over medium-high heat. Place one tortilla onto the hot skillet and cook for about 1-2 minutes on each side, until lightly browned and cooked through.
6. Repeat with the remaining dough portions, stacking the tortillas on a plate and covering them with a clean towel to keep warm.

Bean flour tortillas are perfect for any gluten-free diet and can be used in various dishes, from tacos to wraps. These tortillas are soft, chewy, and have a slightly nutty flavor from the bean flour. They are a great addition to any meal and can be customized by adding herbs or spices to the dough. Whether you’re making a quick lunch or a festive dinner, these tortillas provide a nutritious and delicious gluten-free base for all your fillings.

Bean Flour Chocolate Chip Cookies

These gluten-free chocolate chip cookies are made with bean flour, making them a surprisingly healthy treat that doesn’t skimp on flavor. The bean flour adds a slight nutty undertone to the cookies, which pairs wonderfully with the rich chocolate chips.

Ingredients:

• 1 1/2 cups bean flour (chickpea or navy bean flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup gluten-free chocolate chips
• 1/2 cup chopped nuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the bean flour, baking soda, and salt.
3. In a separate bowl, beat together the melted coconut oil, maple syrup or honey, vanilla extract, and egg until smooth and well combined.
4. Add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips and nuts (if using).
5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 8-10 minutes, or until the edges are golden and the cookies have spread slightly.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These bean flour chocolate chip cookies are a delicious way to indulge in a gluten-free dessert. The combination of bean flour and coconut oil makes for a soft and chewy cookie, while the chocolate chips add the perfect balance of sweetness. Unlike traditional flour-based cookies, these provide extra fiber and protein, making them a satisfying treat that won’t leave you feeling guilty. Enjoy them with a glass of almond milk or as an afternoon snack!

Bean Flour Pizza Crust

This gluten-free pizza crust made from bean flour is both soft and crispy, offering a fantastic alternative to traditional wheat-based dough. The bean flour gives the crust a subtle flavor, while being a high-protein, fiber-rich base for your favorite toppings.

Ingredients:

• 1 cup bean flour (chickpea flour or navy bean flour)
• 1/2 cup rice flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup warm water
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat your oven to 400°F (200°C) and line a pizza stone or baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the bean flour, rice flour, baking powder, salt, oregano, and garlic powder.
3. Gradually add the olive oil and warm water, mixing until the dough comes together. The dough should be slightly sticky but workable.
4. Place the dough on the prepared parchment paper and, using your hands or a rolling pin, press it into a round or rectangular shape (about 1/4 inch thick).
5. Bake the crust for 10-12 minutes until lightly golden.
6. Remove from the oven, add your favorite pizza toppings (sauce, cheese, vegetables, etc.), and return to the oven to bake for another 10-12 minutes, until the cheese is bubbly and the crust is crispy.

This bean flour pizza crust is a perfect gluten-free alternative that doesn’t compromise on texture or taste. The slight nuttiness of the bean flour pairs beautifully with savory toppings, and the crust remains crisp and sturdy even with heavy toppings. It’s a great way to enjoy pizza without the gluten, and it’s packed with fiber and protein for an added nutritional boost.

Bean Flour Flatbreads

These quick and easy gluten-free flatbreads are made with bean flour and are great as a side dish or for dipping in sauces, hummus, or curries. Soft and flexible, they can also be used as wraps for sandwiches or tacos.

Ingredients:

• 1 1/2 cups bean flour
• 1/2 teaspoon salt
• 1 teaspoon cumin (optional)
• 1/4 teaspoon turmeric (optional)
• 1/2 cup warm water
• 2 tablespoons olive oil

Instructions:

1. In a large bowl, mix the bean flour, salt, cumin, and turmeric.
2. Gradually add the warm water and olive oil, mixing until the dough forms. Knead the dough for about 3-4 minutes until smooth and elastic.
3. Divide the dough into 6 equal portions and roll each portion into a ball.
4. On a lightly floured surface, roll each ball into a thin circle (about 6 inches in diameter).
5. Heat a non-stick skillet over medium-high heat and cook each flatbread for about 2-3 minutes per side, until golden brown and puffed up.
6. Keep the flatbreads warm by covering them with a towel as you cook the rest.

These bean flour flatbreads are quick to make and versatile, perfect for various meals. With their slightly nutty flavor, they can be paired with a variety of dips, or used as wraps for filling lunches or snacks. Their soft and chewy texture makes them a great gluten-free alternative to traditional bread or pita. You can customize them by adding herbs or spices like garlic, rosemary, or chili flakes for extra flavor.

Bean Flour Biscuits

These gluten-free biscuits are light and fluffy, thanks to the bean flour. The biscuits are perfect for breakfast, served with jam, butter, or used as a side to soups and stews. Their slightly nutty flavor adds depth, making them a unique and delicious addition to any meal.

Ingredients:

• 1 cup bean flour
• 1 cup gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter (cubed)
• 3/4 cup milk (dairy or non-dairy)
• 1 egg (optional for extra fluffiness)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the bean flour, gluten-free flour, baking powder, and salt.
3. Add the cubed cold butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Gradually add the milk (and egg if using), stirring until the dough just comes together. It should be soft and slightly sticky.
5. Drop spoonfuls of dough onto the prepared baking sheet, forming 8-10 biscuits.
6. Bake for 12-15 minutes, or until the biscuits are golden brown on top.

These bean flour biscuits are perfect for anyone needing a gluten-free option for traditional biscuits. The combination of bean flour and butter creates a rich, tender crumb, and they pair beautifully with anything from gravy to honey. They’re a wonderful addition to any meal or enjoyed on their own as a snack.

Bean Flour Banana Bread

This gluten-free banana bread, made with bean flour, is moist, naturally sweetened, and full of rich banana flavor. It’s the perfect snack or breakfast option that’s both hearty and healthy. The bean flour adds fiber and protein, making this treat more filling than your typical banana bread.

Ingredients:

• 2 cups bean flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon (optional)
• 1/4 teaspoon salt
• 3 ripe bananas (mashed)
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 2 eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together the bean flour, baking soda, baking powder, cinnamon, and salt.
3. In a large bowl, mash the bananas and add the honey, melted coconut oil or butter, eggs, and vanilla extract. Stir until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This bean flour banana bread is a nutrient-packed twist on the classic recipe. The bean flour makes the bread slightly denser and adds a savory depth to the sweetness of the bananas. It’s a great way to use overripe bananas and gives you a wholesome, filling snack that’s both gluten-free and naturally sweetened. Perfect with a cup of coffee or tea!

Bean Flour Crackers

These crispy gluten-free crackers are made with bean flour, making them a great snack that’s high in protein and fiber. Their light texture and nutty flavor make them perfect for serving with cheese, dips, or enjoying on their own.

Ingredients:

• 1 cup bean flour (chickpea or navy bean flour)
• 1/4 cup flaxseed meal
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/4 cup water (adjust as needed)
• 1/2 teaspoon dried rosemary (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the bean flour, flaxseed meal, salt, and rosemary.
3. Add the olive oil and water, stirring to form a dough. The dough should be firm but not too dry.
4. Roll the dough out between two sheets of parchment paper until it’s about 1/8 inch thick.
5. Cut the dough into squares or rectangles using a pizza cutter or knife, and place them on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the crackers are golden brown and crispy.
7. Let the crackers cool completely on a wire rack.

These homemade bean flour crackers are a healthier alternative to store-bought options. With their crispy texture and savory flavor, they’re the perfect snack for any occasion. Plus, they’re easy to customize with your favorite herbs and spices. Enjoy them with dips or cheese, or as a standalone snack for a nutritious treat.

Bean Flour Zucchini Fritters

These savory fritters are made with bean flour, zucchini, and a few simple ingredients, offering a crunchy and flavorful snack or side dish. They are perfect for using up excess zucchini during the summer and are naturally gluten-free.

Ingredients:

• 2 medium zucchinis (grated)
• 1 cup bean flour
• 1/4 cup grated Parmesan cheese (optional)
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil for frying

Instructions:

1. Grate the zucchinis and place them in a clean towel. Squeeze out as much moisture as possible.
2. In a large bowl, combine the grated zucchini, bean flour, Parmesan cheese (if using), egg, garlic powder, salt, and pepper. Mix well.
3. Heat olive oil in a skillet over medium heat.
4. Spoon the zucchini mixture into the skillet, pressing them into patties. Fry for about 2-3 minutes on each side, until golden brown and crispy.
5. Remove the fritters from the skillet and drain on paper towels.
6. Serve warm with a dipping sauce, yogurt, or as a side dish to your main meal.

These bean flour zucchini fritters are both savory and satisfying. The bean flour helps bind the fritters together while adding fiber and protein to this veggie-packed dish. They are perfect as a snack, appetizer, or side dish, and their crunchy exterior and soft interior make them irresistible.

Bean Flour Veggie Burgers

These homemade gluten-free veggie burgers are packed with flavor, thanks to the combination of bean flour, beans, and vegetables. They are a great plant-based alternative for anyone craving a hearty, satisfying burger that is both gluten-free and full of protein.

Ingredients:

• 1 cup cooked beans (black beans, kidney beans, or chickpeas)
• 1/2 cup bean flour (chickpea flour or navy bean flour)
• 1/4 cup grated carrot
• 1/4 cup finely chopped onion
• 1/4 cup chopped spinach or kale
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)

Instructions:

1. In a food processor, pulse the cooked beans until slightly mashed but still chunky.
2. In a large mixing bowl, combine the mashed beans with the bean flour, grated carrot, onion, spinach, garlic powder, cumin, salt, and black pepper. Stir well until everything is evenly mixed.
3. Form the mixture into 4-6 patties, depending on your desired size.
4. Heat olive oil in a skillet over medium heat. Once hot, cook the patties for about 4-5 minutes on each side, until golden brown and crispy.
5. Serve on gluten-free buns with your favorite toppings, such as lettuce, tomato, and avocado.

These bean flour veggie burgers are a great gluten-free option that’s both nutritious and delicious. Packed with protein from the beans and fiber from the vegetables, they’re satisfying and perfect for a quick dinner or lunch. The addition of bean flour helps to bind the patties together while adding an extra layer of flavor and nutrition.

Bean Flour Waffles

These crispy and fluffy bean flour waffles make a perfect gluten-free breakfast. With a subtle nutty flavor, they’re filling and pair wonderfully with syrup, fresh fruit, or whipped cream. They’re a great way to start your day or enjoy as a weekend brunch treat.

Ingredients:

• 1 cup bean flour
• 1 tablespoon sugar or maple syrup
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk (dairy or non-dairy)
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the bean flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the egg, milk, melted coconut oil or butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Lightly grease the waffle iron with oil or cooking spray. Pour about 1/2 cup of batter onto the waffle iron (amount may vary depending on the size of your waffle iron).
6. Cook for 3-5 minutes, or until golden brown and crispy.
7. Serve with syrup, fresh berries, or your favorite toppings.

These bean flour waffles are a great way to enjoy a gluten-free breakfast without sacrificing flavor or texture. The bean flour provides a hearty base that will keep you full longer, while the waffles maintain their crispiness and fluffiness. They’re a fantastic alternative to traditional waffles and can be easily customized with your favorite add-ins.

Bean Flour Crepes

These delicate, gluten-free crepes made with bean flour are incredibly versatile. You can fill them with sweet toppings like fruit and cream or savory fillings such as cheese and spinach. They’re light, thin, and have a subtle flavor that pairs well with both sweet and savory dishes.

Ingredients:

• 1 cup bean flour (chickpea flour works well)
• 1/2 cup milk (dairy or non-dairy)
• 2 eggs
• 2 tablespoons melted butter or coconut oil
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract (for sweet crepes) or 1/4 teaspoon garlic powder (for savory crepes)

Instructions:

1. In a bowl, whisk together the bean flour, milk, eggs, melted butter, salt, and vanilla extract (or garlic powder for savory crepes). The batter should be smooth and thin, like heavy cream.
2. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil.
3. Pour about 1/4 cup of the batter into the skillet and swirl to evenly coat the bottom of the pan.
4. Cook for 1-2 minutes, until the edges start to lift, then flip and cook for another 30 seconds to 1 minute on the other side.
5. Repeat with the remaining batter, stacking the crepes on a plate and covering them with a clean towel to keep warm.
6. Fill the crepes with your favorite sweet or savory fillings.

Bean flour crepes are a wonderful gluten-free alternative that’s both light and flavorful. The bean flour adds a touch of richness, making these crepes perfect for any meal. Whether you’re craving something sweet or savory, these crepes can be customized with endless combinations of fillings.

Bean Flour Chocolate Cake

This rich and decadent gluten-free chocolate cake made with bean flour is moist, fluffy, and packed with chocolate flavor. It’s perfect for birthdays, celebrations, or any time you want to indulge in a gluten-free dessert.

Ingredients:

• 1 cup bean flour (chickpea flour or navy bean flour)
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar (or maple syrup)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup water or milk (dairy or non-dairy)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a large bowl, whisk together the bean flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix together the sugar, vegetable oil, eggs, vanilla extract, and water (or milk).
4. Add the wet ingredients to the dry ingredients and stir until smooth and well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Frost with your favorite chocolate frosting or enjoy it as is.

This bean flour chocolate cake is an indulgent dessert that’s also gluten-free. The bean flour helps keep the cake moist and adds a richness that complements the deep chocolate flavor. Whether you serve it with frosting or enjoy it plain, it’s a treat that’s sure to please both gluten-free and non-gluten-free eaters alike.

Bean Flour Banana Oatmeal Cookies

These healthy, gluten-free banana oatmeal cookies made with bean flour are a great snack or breakfast option. They’re chewy, sweet, and packed with fiber and protein from the oats and beans, making them a guilt-free treat you can enjoy any time of day.

Ingredients:

• 1 ripe banana (mashed)
• 1/2 cup rolled oats (gluten-free)
• 1/2 cup bean flour
• 1/4 cup honey or maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup raisins or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed banana, oats, bean flour, honey, cinnamon, and salt. Stir until everything is well mixed.
3. Fold in the raisins or chocolate chips, if using.
4. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or until the cookies are golden brown and firm to the touch.
6. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These bean flour banana oatmeal cookies are not only gluten-free but also wholesome and filling. The banana and oats provide natural sweetness, while the bean flour adds a nice texture and extra nutritional benefits. They’re perfect as a snack, dessert, or even as a quick breakfast to keep you fueled throughout the day.

Bean Flour Pancakes

These fluffy, gluten-free pancakes made with bean flour are perfect for a wholesome breakfast or brunch. The bean flour adds a slight nuttiness, while the pancakes remain light and airy, making them a satisfying start to your day.

Ingredients:

• 1 cup bean flour (chickpea or navy bean flour)
• 1 tablespoon sugar or maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or oil

Instructions:

1. In a large bowl, whisk together the bean flour, sugar, baking powder, and salt.
2. In another bowl, whisk the milk, egg, vanilla extract, and melted butter or oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly thick.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side, until golden brown and cooked through.
6. Serve with your favorite toppings, such as fresh fruit, syrup, or whipped cream.

These bean flour pancakes are a wonderful gluten-free option for those who want a hearty breakfast. They’re easy to make, fluffy, and delicious, offering a great alternative to traditional pancakes. They’re also very versatile, and you can easily customize them with various toppings or add-ins like berries, nuts, or chocolate chips.

Bean Flour Scones

These gluten-free scones made with bean flour are buttery, crumbly, and perfect with a cup of tea. You can customize them with your favorite add-ins like dried fruits, nuts, or spices. They make a great treat for afternoon tea or a breakfast snack.

Ingredients:

• 1 cup bean flour (chickpea or navy bean flour)
• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/2 cup cold butter (cubed)
• 1/4 cup milk (dairy or non-dairy)
• 1 egg
• 1/2 teaspoon vanilla extract
• Optional add-ins: dried cranberries, chopped walnuts, cinnamon, or lemon zest

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the bean flour, gluten-free flour, baking powder, salt, and sugar.
3. Add the cold cubed butter to the dry ingredients and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, and vanilla extract.
5. Pour the wet ingredients into the dry mixture and stir until just combined. If desired, fold in any optional add-ins like dried fruit, nuts, or spices.
6. Turn the dough out onto a lightly floured surface and knead it gently a few times. Pat it into a circle about 1 inch thick.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 18-22 minutes, or until the scones are golden brown and cooked through.

These bean flour scones are a lovely gluten-free treat with a rich, buttery flavor. Their crumbly texture and the slight nutty flavor from the bean flour make them an excellent snack or accompaniment to a cup of tea. The addition of fruits or spices allows you to customize them to suit your tastes.

Bean Flour Churros

These gluten-free churros are crispy on the outside and soft on the inside, made with a combination of bean flour and rice flour. Coated in cinnamon sugar, they’re the perfect sweet treat for any occasion, and they offer a gluten-free alternative to the traditional recipe.

Ingredients:

• 1 cup bean flour
• 1/2 cup rice flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup butter
• 1 cup water
• 1 teaspoon vanilla extract
• 2 eggs
• Cinnamon sugar (1/2 cup sugar mixed with 1 tablespoon cinnamon for coating)

Instructions:

1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.
2. Once the butter has melted, add the bean flour and rice flour, stirring continuously until the mixture forms a dough.
3. Remove the saucepan from heat and let the dough cool slightly. Stir in the vanilla extract.
4. Beat in the eggs one at a time until the dough is smooth and glossy.
5. Heat about 2 inches of oil in a deep pan to 375°F (190°C).
6. Transfer the dough to a piping bag fitted with a star tip and pipe 4-5 inch lengths of dough into the hot oil.
7. Fry the churros for 2-3 minutes, turning them until golden brown and crispy.
8. Remove the churros from the oil and drain on paper towels. Roll them in the cinnamon sugar mixture while they’re still warm.
9. Serve immediately and enjoy!

These gluten-free churros are crispy, sweet, and full of flavor, making them an irresistible treat. The combination of bean flour and rice flour ensures they’re perfectly light and crispy. Coating them in cinnamon sugar adds that signature sweetness, making them perfect for dipping into chocolate sauce or enjoying on their own.

Bean Flour Sweet Potato Gnocchi

These soft, pillowy gnocchi made with bean flour and sweet potatoes are a wonderful gluten-free pasta alternative. They’re easy to make and have a delightful flavor that pairs perfectly with butter, sage, or your favorite pasta sauce.

Ingredients:

• 2 medium sweet potatoes (peeled and cubed)
• 1 cup bean flour
• 1 egg
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper

Instructions:

1. Steam or boil the sweet potatoes until they are soft, about 10-15 minutes. Drain and mash them until smooth.
2. In a large bowl, combine the mashed sweet potatoes, bean flour, egg, salt, nutmeg, and pepper. Stir until a dough forms.
3. Turn the dough out onto a floured surface and knead it for a few minutes until it’s smooth.
4. Divide the dough into 4 equal portions and roll each portion into a long rope (about 1/2 inch thick).
5. Cut the ropes into 1-inch pieces and use a fork to gently press into each piece to create the classic gnocchi shape.
6. Bring a large pot of salted water to a boil and cook the gnocchi in batches. Once they float to the surface, cook for an additional 1-2 minutes.
7. Remove the gnocchi with a slotted spoon and serve with your favorite sauce or sauté in butter and sage.

This bean flour sweet potato gnocchi is a gluten-free, flavorful twist on the traditional Italian dish. The sweet potato adds a subtle sweetness that pairs beautifully with the soft texture of the gnocchi, while the bean flour provides a light and chewy consistency. Serve it with brown butter, fresh herbs, or a rich tomato sauce for a truly satisfying meal.

Bean Flour Apple Cinnamon Muffins

These moist and fluffy gluten-free apple cinnamon muffins are made with bean flour, making them a filling and nutritious snack or breakfast option. Packed with warm cinnamon and sweet apple chunks, they’re the perfect way to enjoy the flavors of fall year-round.

Ingredients:

• 1 cup bean flour (chickpea flour or navy bean flour)
• 1/2 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup sugar or maple syrup
• 2 eggs
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 apple, peeled and diced
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the bean flour, gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk the eggs, sugar (or maple syrup), applesauce, and vanilla extract.
4. Fold the wet ingredients into the dry ingredients, stirring until just combined. Add the diced apple and walnuts (if using) and fold them in gently.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These bean flour apple cinnamon muffins are a great way to enjoy a gluten-free treat that’s both healthy and delicious. The combination of apples, cinnamon, and nutty bean flour creates a warm, comforting flavor that’s perfect for breakfast or an afternoon snack. You can even freeze them for a quick on-the-go snack!

Note: More recipes are coming soon