Thanks for the info. Some of the flours I can't use since they also cause problems with me too.
If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit. Charles Stanley
Bean flours are high in protein, fiber and calcium. Varieties include chickpea (garbanzo), bean (navy, pinto and red) and soy. Garfava flour is a blend of flours made from garbanzo, fava beans and Romano beans. These flours work well with foods, such as breads, pizza and spice cakes. Try mixing them with tapioca flour, cornstarch and sorghum flour for a hearty, nutritious blend that lends structure and texture to your baking. Store them at room temperature or in the refrigerator. How to use: Add up to 30 percent of a total flour blend. A small amount (¼ to ½ cup) added to pie crust or wraps makes these items more elastic and easier to roll out. Watch out for: Certain bean flours, particularly garfava and chickpea, impart an aftertaste that some people find unpleasant. Offset the taste by using less than 30 percent in a flour blend in recipes that contain brown sugar, molasses, chocolate or spices. Bean flours are not well suited to delicately flavored goods, like sugar cookies and biscotti. This was copied from www.livingwithout.com/issues/4_1/glu te n_free_flour-1073-1.html
I use an all purpose flour but still find different all purpose flours work best for some recipes and not for other. I have about 3 different kinds that I use.
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