Bean & other alternative flours
I just this weekend went to the Indian grocer and got some Gram Flour, Urad
Daal, and Millet Flour. I have heard/read that one can use these bean and nut
flours (yes, I know the millet is really a grain) to replace the wheat flours in
some baked goods to produce breads with (a) lower carbohydrates, (b) higher
protean, and (c) higher fiber than with the unmodified versions.
As of yet, I haven’t tried any of them, and would like advice.
1. Does one substitute *all* of the flour, or only a portion of it? (1/2, 1/3,
etc.)
2. Does anyone have specific recs.?