Bean Flour (gluten free)

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.

These are Garbanzo beans also known as chick peas.  Below are Fava beans.

 The first step is I took 1-2 handfuls at a time and threw them in my dry container for my vitamix and turned it on 10 for about 15-20 seconds. Be warned it is LOUD.  It scared me the first time and my poor 18 month old ran screaming and shaking...   After the 15-20 seconds I turned it off and dumped the contents into my strainer (nothing fancy, a cheap one from ikea a few years back)  and shook it some.  What fell out went into a bowl and what didn't went back into the vitamix with another 2 handfuls of beans.  I did this process 44 times with the chick peas and 2 maybe 3 with the fava (sorry I lost count)  This is what it looked like after that.

 This is my nutramil grain mill and what I have it set on.

 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.

This last picture is of the completed flour.  I mixed up some of the GF all purpose flour found here 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!