<<Disclaimer: Verify this information before applying it to your situation.>>

I asked a few weeks ago if others noticed a metallic or bitter aftertaste in
anything containing bean flours.  I personally have tried different bean
flour mixes, some pre-mixed combination flours, some that I mixed myself,
some that are in pre-made bread mixes.  And I have tried different brands of
each thing.  All have had an unpleasant aftertaste.  Apparently, I'm not the
only one.

Fifty-nine percent of those who responded said they do notice the
aftertaste.  They either hate it and don't eat it or mask it with other
stronger flavors like chocolate and strong spices.  The other forty-one
percent don't notice an aftertaste or do notice it, but it doesn't bother
them.

Here are the tips I received for improving the flavor of foods that contain
bean flour or combination flours that contain bean flour:


1.  This first tip is from Authentic Foods, makers of GF flours including
bean flours:  Lemon Juice or anything citric will usually take away the
bitterness and metallic aftertaste.

2.  Freeze your bean flour.

3.  Use bean flours in recipes with strong flavors such as chocolate or
spices.

4.  Use brown sugar instead of white in the recipe to mask the aftertaste.

5.  Use a bit of artificial sweetener in the recipe to counteract the little
remaining "funny" taste (from a type II diabetic).

6.  Use only a small amount of bean flours in your recipes for a while and
you will eventually get used to the taste.

7.  Batters containing bean flours taste bitter before baking, but taste
fine after baking.

8.  It actually might not be the bean flour but the aluminum from the baking
powder.


I think Authentic Foods has the best tip.  I went to a gf baking class
several weeks ago that was taught by Bette Hagman. She made up a batch of
muffins using one of her flour mixes that contains bean flour.  She used
orange juice instead of milk for the liquid.  The muffins were delicious!
When I went home and made the muffins using milk for the liquid instead of
OJ, the aftertaste was very pronounced.  At the time, I thought it was my
flour mix, but now that I have this tip from Authentic Foods, I think the
difference was due to the orange juice that Bette used in her demonstration.
I will definitely do some experimenting!  Good luck with your own
experimenting!

-- Caroline
Kirkland, WA USA