So I decided I wanted to expirement with different flours. Our favorite berad mix (hodgson mill) uses fava and garbonzo beans in their mix. In researching on the internet there is not a lot out there on bean flour. So here is my 3rd trial with bean flour.
I had to baby it a little bit as it doesn't flow as well as rice. sometimes I had to pull stuff up so the chute was not clogged and other times I had to knock some in.it ended up making just over 6 cups.
http://saltboxhouse.blogspot.com/2011/09/gluten-free-all-purpose-flour.html So I did 6 cups sorghum flour, 6 cups rice flour (which was milled with equal parts rice, sweet and brown) 6 cups of the bean flour, 9 cups tapioca starch,4 1/2 cups potato starch or corn starch (I have switched to using corn because it is MUCH cheaper) 2T salt and 6T xanthan gum.
I have made cinnamon rolls ( a regular every day recipe just switched out this flour for wheat flour, no extra xanthan or anything) Cookies (Regular recipe again) and the classic white bread found here http://saltboxhouse.blogspot.com/2011/07/gluten-free-bread.html For this one I used 4 1/2 cups of the all purpose flour replacing the flour,and the starches. and I did not add in xanthan gum since it is already in the flour.
They all have turned out well and have some added protein in them!
Oh and I made a really good coffee cake (I will post a recipe for that too) and pizza crust!
I feel this is till a little bit in the experimentation process though so if you find something that works well or something that does NOT work, please tell me!