Algarroba Flour is a versatile cooking and baking product made from the dried and ground pods of the mesquite, a tree that grows throughout Mexico and the southwestern US in arid and drought-prone climates.
Add bean powder to any sauce, stock, soup, or stew to thicken or boost nutrient content. Can also be added to dips, spreads, sausage, or protein alternatives to impart pinto bean flavor and thickness.
· Use it in yeasted dough. Compliments the texture making the final product more buttery.
· Add to Veggie Burgers as a binder.
· Use in breading
· Add to an all-purpose gluten-free flour blend.
· Use in place of chickpea flour
Approximate ratio: 2 parts water to 1 part bean powder
Add bean powder to water. Stir and season to taste.
Storage & handling
Store in a dry, cool place.
Mesquite bean flour.
Algarroba Flour is made from the dried and ground pods of the mesquite, a tree that grows throughout Mexico and the southwestern US in arid and drought-prone climates. The flour made from the long, beige-colored seedpods has a sweet, slightly nutty flavor and can be used in a wide variety of applications. It has a high-protein, low-glycemic content and can serve as a gluten free replacement for flours that contain gluten.
The bean pods of the mesquite tree are dried and ground into a flour. This flour is rich in dietary fiber (25%) and protein (13%), and it is low in fat (around 3%). It also contains significant quantities of calcium, magnesium, potassium, iron, zinc, and the amino acid lysine.