Bean Flour Yeast Bread

1 1/2 cups lukewarm water
1 pkg. (2 1/4 tsp.) yeast
1 Tbsp. onion powder
2 1/4 tsp. salt or seasoning salt
1 tsp. xanthan gum (dough enhancer), optional
1 heaping Tbsp. real mayonnaise
1 egg
2 cups garbanzo bean flour

Place water, yeast and salt in a bowl and whisk. Add onion powder, xanthan gum (if using), mayonnaise and egg. Whisk. Add bean flour and whisk or stir to incorporate. It should be the consistency of muffin batter. Place on counter and cover. Set timer for 2 hours. Allow it to sit and work. When time is up, the texture will be as it was before but sticky and fluffy. Sprinkle with additional bean flour over the surface "like a dusting" and cover again (not airtight). Place in refrigerator and allow to sit for 1 more hour.

To bake: Preheat oven to 350°. Spray loaf pan. Let rise in warm place until double or at the top of the bread pan (30-60 minutes). Carefully place loaf into oven. Don't jar too badly or loaf will fall and it will have to rise again. Bake for 30 minutes. Remove from pan. Place on a wire rack.

To bake pita bread: Preheat oven to 450°. Prepare baking stone by rubbing it with olive oil or spraying a cookie sheet. Use a 1/2 cup measure to scoop out batter and place onto stone or cookie sheet. If needed, spread dough to 1/4 - 3/4" thickness. Bake for 8-10 minutes until light to medium brown on top. Toothpick should come out clean when inserted. Serve thin pitas without splitting. Slice thicker pitas before serving.

To bake breadsticks: Place dough into a plastic food storage bag. Cut off part of corner and pipe long breadsticks onto prepared stone or sprayed baking sheet. Make into different shapes (i.e. large pretzel - sprinkle with coarse salt, bake. Dip into mustard). Bake at 450° for 8-10 minutes or until light to medium brown on top.

Note: When made without xanthan gum the bread gets a bit crumbly but still works. Herbs of your choice may also be added to batter.

Makes one regular loaf.
Makes 5-7 pita loaves.
Makes 8-10 breadsticks.
Recipe may be easily doubled.

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© 2014 - Karen R. Hurd, Last Updated: November 26, 2014

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