Simple Sandwich Bread Flour Mix (gluten-free, rice-free, potato-free)

Mung beans.

I know, you’ve always wanted to try them.  You have a deep-seated curiosity about them.


Well, let me pique your interest.

Have you ever made gluten-free bread that looked like a brownish brick?  If you’ve done any g.f. baking and you answer, “No” to that, I’ll know you’re lying.  😀

I accidentally discovered the secret to lofty, round-topped, well-rising gluten-free bread, and it arose (ha!) from me trying to make a bread for my nearly three-year-old daughter, Fiala, who is still highly allergic to just about everything on the planet.  The only grain she can tolerate is oats.  I’ve known for a couple of years that she can handle most legumes, and I’ve long been making farinata and other quick breads from garbanzo bean flour.

Recently, though, on one of my frequent forays into a local large Asian market, I noticed a package of mung bean starch.  I’d seen mung beans elsewhere in the store.  You can buy them in their tiny, green-skinned natural state:

Mung bean, Vigna radiata

Or shelled and split:

They look like smaller, oval, split yellow peas.

Have you ever bought bean sprouts?  They were probably from a mung bean.  Have you ever eaten cellophane noodles (also known as bean threads or saifun)?  Those are made from mung bean starch.

Mung beans are used a LOT in Asian cooking.  The Wikipedia article is quite interesting, noting the many cultures who use mung beans, and the wide variety of foods made from mung bean — whole, husked and split, flour, starch — from savory to sweet.

So, anyway.  I picked some up, and with fairly low expectations, crafted a Fiala-safe bread using little more than oat flour, garbanzo bean flour, and mung bean starch.


It rose very well, browned amazingly, sliced PERFECTLY — even right out of the oven, and tasted great.

I haven’t quite abandoned the idea of making bread from my other all-purpose flour mix, but for now, I’m very satisfied with the tasty bread made with this simple mix.  And the bonus is that EVERYONE in my family — all seven of us — can eat this bread.

Since this is already so long, I’ll have to post the actual bread recipe sometime in the near future.  In preparation for the recipe, though, whydontchya make the flour mix?

Mung bean starch (also known as green bean starch) can be a bit hard to find online…  I buy it for about $2.10 at a local Asian market for a 1 lb package.  Here it is on a site called Grocery Thai for $5.95 for a 500 gram (17.64 oz) package, almost triple the price of my local store.  If you find a better supplier at a better price, PLEASE leave the URL in a comment.

So, the only bummer about this mix is that, as one of the ingredients is a bit obscure, if you don’t live somewhere close to an Asian grocery, it may prove to be cost-prohibitive.  😦

Without further ado, here is the flour mix recipe:

Simple Sandwich Bread Flour Mix
makes approximately 12 cups

4 cups mung bean starch
4 cups garbanzo flour
4 cups oat flour
2 Tbsp xanthan gum

Whisk to combine all ingredients thoroughly.  Store in an airtight container in the pantry (no need to refrigerate).

One more note about ingredients:  I can find ALL of my flours at the Asian market:  Garbanzo flour is also known as besan or chana dal and is widely used in Indian cooking.  Oat flour can be found in the African foods section, called oat fufu (don’t laugh!).  Both area also produced by Bob’s Red Mill, which probably has better standards regarding cross-contamination for gluten concerns, and are produced in the States.  Inexplicably, the mung bean starch (made in China) is found in the Middle East aisle in my local store, but you may find it in the Korean section.  If your local Asian grocery has English-language-challenged employees, you may want to print out what you’re looking for in several different languages, so you can ask for help.  🙂  Bob’s Red Mill also makes xanthan gum, though I buy mine in bulk at a natural foods grocery for about half the price of Bob’s.

OK.  A second “one more note”:  This flour would be considered corn-free, if it wasn’t for xanthan gum, which is usually made from a specific bacteria that is cultured on corn sugar.  So, if you’re corn-allergic, depending on your sensitivity, you may be able to use this flour mix and the bread.  I haven’t tried the mix with guar gum (made from a legume/seed).  If you do, let me know!


About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on September 14, 2011, in Allergies, Celiac Disease, Cooking/Baking/Food/Recipes, GF Recipes, GFCF, GFCF Recipes, gluten-free, Vegan. Bookmark the permalink. 13 Comments.

  1. ok, it looks WAY too easy to be true….will be watching for the bread recipe. : )

    • It does, doesn’t it??? The recipe is super-simple, too. REALLY simple. And it consistently produces excellent rising, browning, slicing, and tasting bread. I promise. 😀

  2. HI, so this really is a mung bean starch, different than a flour I’d presume? I was ready to smash my beans into flour, but that won’t work… right? I’m too far from any asian markets, but I have mung beans. Go figure. Otherwise, I’d love to try it.

    • The starch is different than the flour. 😦 I found at least one post on turning beans into flour, and on that post, someone asked how to extract the starch, but no one seems to know how. Bummer.

      • Deborah Kleylein

        Thanks Karen,
        I live on the east coast and am trying to locate mung bean starch. Whenever, I go into an Asian store and ask for something, they really don’t understand what I want. Can you recommend an online site to get the starch? I’ve baked for 30+ years and am now starting over…learning gluten free baking!

        • Communicating with employees in an Asian market can be challenging. I suggest you go prepared with a picture or two (or a few pages bookmarked on your smartphone). Also, have a list of alternative names, as many languages use different names for the same product. For instance, garbanzo flour can be called ceci (CHEH-chee), besan, chana dal, and MORE! For mung bean starch, good picture is here — it is a pic of a package and it has the name in several languages, including in Korean: It is also called Cheongpomuk-garu (which literally means “mung bean jelly powder” because it is most often used to make the dish cheongpomuk. But if you ask for just cheongpomuk, you may get some version of the premade dish, not the dry starch itself. This site has a bunch of Korean groceries on it: Included on the list are a BUNCH of stores in your state.

  3. Deborah Kleylein

    I would love to make your sandwich bread that calls for mung bean starch in the flour mix. I have searched on line and am coming up with conflicting reports on whether or not mung bean starch and mung bean flour are the same. Thanks. Debbie

    • It’s not the same. The flour is a buff color with tiny dark flecks in it. The starch is pure white, and extremely fine. I haven’t found a good online supplier for the starch. I buy it locally in an Asian market (it is widely used in Korean cooking and regionally in China). Online, it’s about 3-4x the price of buying it in a store, and there aren’t that many suppliers. 😦 I’m sorry!

    • It’s hard to tell for CERTAIN from this pic, but this appears like it could be mung bean starch. Mung bean flour is technically the whole legume, ground — it has an off-white color and has tiny greenish flecks in it. It would be very similar to cooking with garbanzo or fava bean flour. Mung bean starch (or sometimes, it’s called mung bean powder) is ONLY the starch.

      That said, $4.29/lb is a good price for mung bean starch.

  4. Hi Karen,
    Hopefully a quick question for you… In your Allergen-Free Sweet ‘n’
    Salty Trail Mix Bars Recipe

    you mention that you are a gluten- and oat-free famliy, yet your Simple
    Sandwich Bread Flour Mix

    calls for oat flour. Have you adjusted that recipe to be oat-free? I’m
    looking for a gluten-free, rice-free, potato-free and oat-free
    bread/general purpose flour.

    Thanks a million!

    • Sabine (love your name, by the way), I’ve been blogging for seven years and, YES, our dietary needs have changed, as allergies and intolerances have come and gone for both myself and the three of my five children who have food-related issues. You can do corn?? I would try 1/4 each of garbanzo flour, sorghum flour, corn starch, and mung bean starch. Mung bean starch can be hard to find, so if it’s not available in your area, I would use a different, light, starch flour — perhaps tapioca.

  1. Pingback: Super-Simple GFCF Wholegrain Sandwich Bread (vegan, rice-free, potato-free) « Only Sometimes Clever

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