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I'd like to hear about successes or problems listers have had in using mung
bean flour in baking. Also, some specific questions:

1. Do you substitute 1/8 cup of mung bean flour for 1/8 cup of other flour,
or do you add 1/8 cup of mung bean flour in addition to the cup of other
flour?

2. If you use mung bean flour, do you still add xanthan gum to the recipe?

3. Are there any other changes to make to the recipe when bean flour is added?

4. I understand that dough with added bean flour is less delicate than
regular GF dough; can it be kneaded or is it still too fragile for that?

I will summarize.

Thanks,
Carma in Phoenix