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The biggest problem I have is the overpowering bean flavor this flour causes. I have had no problem using it in recipes other than the nasty bean flavor.


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I concur with the information @Stephie has provided. However, there is a 'black wheat flour' that is widely used in France and other European countries. It is actually made from buckwheat, which by definition is a grain but not wheat at all. From this Wikipedia article : The seed coat is green or tan, which darkens buckwheat flour. The hull is dark ...


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Flour types are quite different in various countries, but yes, all flours are basically made from crushing grains (wheat in this case). A grain mainly consists of three parts: Source: http://www.californiawheat.org/industry/diagram-of-wheat-kernel/ The bran. The outer layer of the grain. The endosperm. The white inner part that we tend to associate ...



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