By bean flour, I mean dry beans that have been made into a flour-like consistency such as through using a high-powered blender. From a digestion standpoint, it seems at this stage to be equivalent to raw beans, but would roasting the flour in the oven or on the stovetop allow it to be digested without problem?
Possibly not. Lectins (the toxins found in raw beans) are inactivated by boiling, but dry heat seems to be less effective (though not entirely ineffective). See https://www.peanutscience.com/doi/pdf/10.3146/i0095-3679-13-1-2 .