Should beans for making flour be soaked? I am considering trying to make my own bean flour from black/pinto/red beans, for use in pasta. I cannot find any references to soaking first, all recipes just says to grind them into flour. Except for one I found using chickpeas.
Is soaking not necessary, or is it maybe just taken for granted?
https://www.thehealthyhomeeconomist.com/gram-chickpea-flour/

the answer is yes according to this article cat