I mill bean flour and use it in many different ways. I mill in a Whisper Mill (now goes by the name - Wonder Mill) grain mill, so I get a very fine flour. Not all grain mills can mill large beans - so check manufacturer's information. If you want to add fiber and protein to baked goods, use bean flour for a portion of regular flour (up to 15-20%). Small white beans have the least amount of "beany" flavor and work best in baked goods. They also work best in foods that include spicy flavors (cinnamon, nutmeg, etc.), which help to hide any bean flavor. You will find lots of recipes using bean flour in most gluten-free cookbooks. Bob's Red Mill has recipes using bean flour: - Fast Refried Bean Dip (uses black bean flour) - Mexican Bean Gravy " - Black Bean Tortillas " - Black Bean Dip " Click on the link below. Click on RECIPES at the top of the page. BAKEHOUSE CHEEZY HEARTLAND SOUP (using whole white beans milled into flour using the Whispermill) Mix together and stir well before each use: 1/2 c. Red Star nutritional yeast 2/3 c. white bean flour 1 t. sea salt 1/4 t. each paprika and celery seed 1/2 t. mustard (ground) 1 T. chicken style broth powder 1/8 c. bac'un bits Bring one cup water to a boil, reduce heat. Stir in 3 T. of the mix. Cook 5 minutes, stirring occasionally. Use less water for a thick cheezy style sauce. Variation: Saute 1-1/2 c. diced veggies (onion, carrot, celery, potato) until softened. Add 1-1/2 c. water, bring to a boil, reduce heat and 1/3 c. cheezy saucy. Cook 5 minutes, until veggies are tender and soup is thickened. Soup will thicken a little more as it cools. This chills and reheats well. ------------ You can make refried beans in a few minutes using pinto bean flour. Great for campers. - 1 cup whole beans = 1-1/8 c. bean flour - STIFF REFRIED BEANS - 1 c. water plus 1/3 c. bean flour = 1 c. instant mashed beans (equal to canned refried beans) Cook and stir for 1 minute until mixture thickens. Reduce heat to medium/low. Cover the pan and cook 6 minutes (stirring occasionally). - FLUFFY REFRIED BEANS - 2 c. water plus 3/4 c. bean flour = 2-1/2 c. fluffy mashed beans (nice on tortillas or used for dips by adding salsa or picante sauce) You can also mill black beans for refried black bean. Boil 2-1/2 c. water Whisk in dry ingredients: 3/4 c. pinto or black bean flour pinch garlic powder (optional) 1/2 - 3/4 t. salt 1/4 t. cumin 1/2 t. chili powder Cook and stir for 1 minute. Reduce heat to medium/low. Cover pan and cook 4 minutes (stirring occasionally). -------------------- CREAM OF CHICKEN SOUP Here's a way to make cream of chicken soup from beans. The kids love the stuff. 1 Cup Navy Bean Flour (Lima beans or Garbanzo beans will also work.) 4 Cups Water or Milk 1 Tablespoon Chicken Bouillon 1/8 teaspoon pepper 1/4 cup dehydrated onions or 1 small onion optional Grind the dry beans in a wheat grinder. Usually, 3/4 cup of beans will make 1 cup of flour. Add the other dry ingredients to the bean flour. Stir 1/2 cup of water or milk into the bean flour until it is mixed then add the rest of the water or milk and heat it in a medium sized sauce pan, constantly stirring. As it reaches the boiling point it will thicken. Boil it for about a minute. If it gets too thick add a bit more water/milk until your soup thins down to what cream of chicken soup should be. If it lacks flavor, add a bit more chicken bouillon. Garnish with dry parsley flakes. Serves 4. Recipe from waltonfeed.com. Here is a link that might be useful: Bob's Red Mill

Here's a buttermilk cornbread recipe. Hope it's similar to what you were looking for: SPIDER CORN BREAD 1 1/2 cups cornmeqal 1/3 cup flour 1/4 cup sugar 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk 2 eggs, well beaten 2 cups milk, divided 2 TBL butter combine cornmeal, flour, sugar, baking soda & salt in a large bowl. Add the buttermilk, eggs & 1 cup of the milk. Beat with a spoon until smooth. Melt the butter in a 9" heavy skillet. When the skillet is hot, pour in the batter. Pour the remaining 1 cup milk over this. Bake in a preheated 350° oven for about 50 minutes or until lightly browned. cut into wedges & serve.~~Hancock Community Collection

Here are some that I like. Le MadeleineÂs Tomato Basil Soup --4 cups (8 to 10) tomatoes, peeled, cored, chopped or 4 cups canned whole tomatoes, crushed --4 cups tomato juice or mix of juice with vegetable or chicken stock --12-14 washed basil leaves --1 cup whipping cream --1/2 cup butter (1 whole stick) --Salt & Pepper Combine tomatoes and juice in a large pan and simmer over medium-low heat for 30 minutes. Cool then put into blender or food processor along with basil to puree. Return to pan and add cream and butter over low heat to warm. Add salt and pepper to taste. Will serve approximately 6 to 8 people. **I use this basic recipe, but I include a couple of cloves of minced garlic. Also, I do not put the tomato-basil mixture into the blender. I prefer the texture of the soup with chunks of tomatoes and basil. I also add both freshly ground black and white pepper along with the salt. Also, I have substituted the tomato juice with V-8 juice. It is whatever you prefer. My version: LINDAÂS CHUNKY TOMATO BASIL SOUP --4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes --4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat) --1/4 cup finely cut sweet yellow onion --2 or 3 garlic cloves, minced --12-14 washed & dried basil leaves, chiffonade --1 cup heavy whipping cream --1/2 cup butter (1 whole stick) --Kosher Salt --Freshly ground white & black Pepper Combine tomatoes, juice, onion and garlic in a large pan and simmer over medium-low heat for 30 minutes. Add basil, cream and butter and continue to heat over low heat. Add salt and pepper to taste. Garnish with fresh basil leaves. Serve with hot crusty French bread. CHILLED TOMATO BASIL SOUP 2 cups chopped onion 2 TBL butter, melted 2 cups peeled, seeded & cubed cucumbers 3 cups peeled, cored & cubed tomatoes 3 fresh basil leaves (or more) or 1 tsp dried 2 cups chicken broth 2 cups plain yogurt Salt to taste 1 tsp chopped fresh mint ot to taste Sauté the onion in butter 10 minutes. Add the cucumbers, tomatoes, basil & broth. Cook, stirring frequently for 30 minutes. Remove from heat & cool. Puree the cooked mixture in a blender. Pour into a bowl & blend in the yogurt & salt. Chill thoroughly. Serve garnished with mint.

I can't possibly give you a "recipe" for chicken soup....but I can give you hints. Chicken soup is only as good as the broth. To make a great chicken stock, you need to do a long slow cooking of a variety of veggies, along with chicken pieces. I use about 4 pounds of wings, cover with about 4 quarts of canned chicken broth, add a large or 2 small onions cut up with the skins, about 6 or 7 stalks of celery, with the leaves, 5 or 6 big carrots, 2 or 3 parsnips a sweet potato, cut into 4ths with the skin, several stalks of parsley, a bay leaf or 2, a T or so of kosher salt ( no cornstarch in it)...a teaspoon of pepper corns......and simmer very slowly for about 5 or 6 hours..... Cool slightly and strain through cheese cloth.....discard solids and save the broth. Sautee a chopped onion in 2 T butter Add 1/4th of a red bell pepper And 2 stalks of celery diced And 2 carrots cut into small dice. Sautee slowly until the veggies are somewhat softened. Add 2 T. flour and stir into the btter....cook a minute and slowly add a quart of the chicken broth, whisking constantly. Cook until slightly thickened.....about 2 minutes after it comes to a simmer. Whisk 3T. cornstarch with a pint of light cream and slowly add to bubbling soup.....whisking.....and cook until it has simmered for 3 minutes. Taste, correct salt and pepper seasonings, add 1 1/2 cups cooked chicken ( I sautee boneless chicken breasts and dice) and 2 oz cream cheese......and garnish with a generous amount of chopped parsley. Linda C