This is quite an unusual flour but well worth getting to know; Fava bean flour has a distinctive earthy flavour best for savoury dishes and is surpisingly high in protein and fibre. It's often mixed with other flours and great for pizzas, pancakes and batters.
Gluten-free. Milled in Essex from British-grown Split Fava Beans.
Split milled fava beans.
|Typical Values Per 100g|
|of which sugars (g)||3.3|
|of which saturates (g)||0.4|
COOKING INSTRUCTIONS: Best mixed with other flours at around 25% fava bean flour, or use at 3 to 5% as a flour improver to help bread rise well. Leave batters and doughs to rest for at least an hour for best results. Try toasting before use for a more subtle, nuttier flavour.
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