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I bought myself a flour mill, and have started baking with
home-milled bean flour.  I have found the flavor of the bean flour
a bit overpowering, especially the Adzuki bean and black-eyed pea
flour.  Does anyone have suggestions for beans that might
be milder in flavor?  What about pinto beans? Or Mung beans?
I'd ideally like a flour that is neutral, or close to neutral
in flavor when baked in breads, cakes and cookies.  Thank you
for your feedback.

Teresa