Is it Faba Bean or Fava Bean?

Fava or faba beans can be used in gluten-free baking, and as a source of protein.

Fava beans. Field beans. Broad beans. Bell beans. English bean. It goes by many names, but no matter what you call it, the Faba bean has some interesting functional uses in gluten-free baking.

One of the interesting things about gluten-free baking: there is no one-size-fits-all solution. Depending on what you’re baking, what your desired outcome is, and your budget, there will be different gluten-free alternatives in your formula.

So why should I faba bean flour?

Faba bean flour—naturally gluten-free— provides the following:

  • Texture and volume
  • Dough strengthening
  • Crumb whitening
  • Thickening
  • Additional protein

Gluten-free AND high-protein?

Yep! Up to 20% (flour weight) can be used, with a protein value of 7 grams per 50 gram serving—potentially meeting a ‘Good Source of Protein’ claim. Faba bean flour can be used up to 50% in combination with starches and gums commonly used in gluten-free formulas. With gluten-free products and nutritious ingredients high in demand, this flour checks off two key points.

Faba bean flour can be used in:

  • Protein bars
  • Gluten-free coatings
  • Pasta
  • Gluten-free bread
  • Protein enriched bread

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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