The classic French baguette contains broad bean flour. The broad bean flour will be up to 2 % of what’s in the flour that is used, which is usually Farine de Blé Type 55.
It may also be used as a “corrective” in other French flours.
When American food writers refer to this flour in a French context, they often do so using one of the synonyms, which is “Fava Bean Flour.”
Broad bean flour in large amounts can give some people severe gas. ”People who are greatly bothered by gas should not eat broad beans unless (1) they have been treated, or (2) they are immature (green.)” — Ensiminger, Marion Eugene et al. Foods & Nutrition. Boca Raton, Florida: CRC Press. Vol 1. 1993. Page 275.
“Broad beans (fava beans) also contain inhibitors of trysin and red blood cell clumping agents (hemagglutinins) — potentially harmful substances, which may be inactivated by soaking and thorough cooking (steaming, pressure cooking, extrusion cooking.) Thus, bean flour should be made from dried beans that have been pressure cooked prior to grinding.” Ibid.
The Greek word for broad bean blour was “puanos”. This was used in making bread by the Greeks and Romans, hence the Roman word “pan” for bread.