<<Disclaimer: Verify this information before applying it to your situation.>> In response to the recipe I posted for double chocolate chip cookies, I have had several questions pertaining to what "whole bean romano flour" is. I was under the impression that it was bean flour that you could get anywhere. I live in Vancouver, BC and when I first discovered that my son was allergic to wheat I found several recipes calling for bean flour. When I went to purchase bean flour, the actual name on the printed label said "whole bean romano flour". When I contacted the store I purchased the flour from, they told me that in the cookbook "Full of Beans" it specifically asks for whole bean romano flour. (Romano beans are white beans) I would think you could use any bean flour and it would produce the same results. Someone inquired as to what would happen if you changed the corn flour to something else. I haven't tried it, but would suggest something that holds together quite well, as corn flour does. Sorry for any confusion this recipe has caused. Michelle Carter Van, BC