To make our Flour of Life Black Bean Flour, we sprout raw, organic black beans for extra flavor and nutrition, then gently stone-grind them into a hearty, protein-packed gluten-free flour that makes a mean bean dip. Stock up today with this tasty source of fiber, folate, magnesium, vitamin B1, manganese, copper, phosphorus, and molybdenum!
Ingredients: Organic Raw Sprouted Stone Ground Black Bean Flour
-Certified Kosher, Pareve
-Processed in a peanut-free, dairy-free, and soy-free facility
We sprout and stone-grind 100% organic black beans to make a rich, earthy flour that’s a delicious addition to sweet and savory dishes alike. Use it as a gluten-free flour in brownies, breads, and pizza crusts. Mix it into veggie burgers as a binder and a protein boost. Make it into a hearty filling for burritos and enchiladas. Enjoy it in creamy homemade black bean dip. The possibilities… and BEAN-efits (hehe)… are endless.
Vegetarians and vegans, rejoice: black bean flour is packed with iron and has more protein per quarter-cup (eight grams, to be exact) than an egg! Black bean flour is also an excellent source of vitamins and minerals, including folate, magnesium, vitamin B1, copper, manganese, phosphorus, and molybdenum. Black beans are low-glycemic and fiber-rich, so unlike with refined flour, you don’t have to worry about blood sugar spikes.
Our Better Than Roasted (BTR) sprouting process maximizes the bioavailability of essential vitamins, minerals, and nutrients in our black beans. It also removes bitterness and concentrates flavor, yielding a sweeter, more easily digestible, and more flavorful bean. Read more about our BTR process HERE.
Once they’re soaked and sprouted, we stone-grind the beans slowly at low temperature to further preserve sensitive vitamins and nutrients. After all, that’s how flour was first made. Read about the benefits of stone grinding HERE.
FUN FACT! Black beans get their deep black color from anthocyanins, the same vision-boosting antioxidants found in blueberries and bilberries.
Shelf life: One year if properly stored
Storage: Cool, dry, dark area. Sprouted flours can be refrigerated or frozen to extend freshness.