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I've been experimenting again. 馃槉
While the flour ingredients were running through the mill, I quickly added half a cup each of lentils and green peas.

The bread is soft and moist.
The recipe page is translated into English.
(100 g is approx. 3.5 oz)



 
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I like the texture you get in baked goods when you use bean flour, but that stuff tastes nasty when it is raw. It cooks up OK but you sure don't want to lick the beaters when you are making a cake.

For anyone who doesn't know, commercial rice flour is not ground finely enough. Either buy Japanese rice flour or grind your own or your baked goods might come out with the texture of styrofoam.
 
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