How do you keep enzymes alive in dough
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

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