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MY_NEW_ATTITUDE's Photo MY_NEW_ATTITUDE Posts: 2,396
2/28/11 7:38 A

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Thanks for all the suggestions. I never would have thought of grinding the beans to get the flour. I have a coffee grinder that I use to grind flax seeds so I could try it. I'm sure buying the beans are a lot cheaper than buying the flour.

The cake was such a hit that I was happy that I wasn't able to make the bars. I didn't even try to figure the calories for it...I just had a really small piece and left the rest of the cake there.

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JENCORINNE's Photo JENCORINNE Posts: 1,932
2/27/11 3:32 P

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You can google Gluten Free Girl and the Chef but she says that you can sub pretty much any other flour but need to exchange equal weights not cups. I've had good luck since i started doing this.

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FIT_ARTIST's Photo FIT_ARTIST SparkPoints: (110,576)
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2/27/11 3:17 P

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I found this post in another web forum...

"navy bean flour is said to be great instead of garfava. You can grind the navy beans in a coffee grinder or food processor."

~Laura

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HEALTHYBARB1's Photo HEALTHYBARB1 SparkPoints: (114,880)
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2/27/11 2:14 P

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Happy Birthday to You! I think rice flour or sorghum flour would be a good choice for direct sub for the bean flours but the blends work best when subbing for wheat flour in a recipe. Barb
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MY_NEW_ATTITUDE's Photo MY_NEW_ATTITUDE Posts: 2,396
2/27/11 11:33 A

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Thank you. When you get to be 56, they somehow lose their appeal...but I'm trying to change that way of thinking. I think of all the people close to me this past year who have been given life-altering medical diagnoses and I realize that I need to be thankful for each b-day and celebrate another year...and make it a healthier one!

"No one can go back and start a new beginning...but anyone can start today and create a new ending."

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2/27/11 9:08 A

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Happy Belated B-Day! emoticon

~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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MY_NEW_ATTITUDE's Photo MY_NEW_ATTITUDE Posts: 2,396
2/27/11 8:41 A

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I was going to make Gluten-Free Toffee Bars from the Taste of Home site that also uses white rice flour, potato starch, tapioca flour and cornstarch, all of which I have plus others. I had no idea what quality the garbanzo-fava flour offered so I wasn't sure which to substitute. I tried looking it up on-line but found no solutions and since I needed it for today and it was late on Saturday, I knew I probably wouldn't get an answer from Taste of Home. But then I thought, "Why not ask the experts" since you all have such great advice and are always helpful. I can say that I read a lot of opinions online and they were quite mixed...it seems that either you like it or hate it. Since I'm not crazy about beans to begin with, I'm thinking I may be in the group that dislikes it.

I also bought a Betty Crocker Gluten Free Recipe Collection magazine that also has a lot of recipes that use small amounts of that flour. I may have to break down and buy some...when I can find it.

I decided to make the "Better Than S*x" cake on the GFree Life w/Jen site for the party today and try the toffee bars another time. I love all the ingredients in the cake anyway...and since it was my b-day yesterday, I'll ignore just how unheathly it is. Besides, we're celebrating my son's b-day today and I know that he and his family will keep the leftovers there so I only have to deal with one piece.



"No one can go back and start a new beginning...but anyone can start today and create a new ending."

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"Continuous effort - not strength or intelligence - is the key to unlocking our potential."

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HEALTHYBARB1's Photo HEALTHYBARB1 SparkPoints: (114,880)
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2/27/11 5:42 A

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I use flour blend of 1/3 sorghum, 1/3 tapioca starch and 1/3 potato starch and substitute this for flour in all of my baking recipes. Add 1 tsp xanthum gum per every 2 cups flour blend. I also do not like bean flours. I also use Mochiko sweet rice flour to substitute for thickener in gravy or cream soups. Carol Fenster cookbooks have been helpful to me for gluten free flour substitution. My favorite is 1000 gluten free recipes. Smiles Barb

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2/27/11 2:28 A

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Are you using one of Beth Hagman's books? She loves the garfava flour, which makes me sick, and tastes nasty to me. What kind of thing are you trying to make? You could put the recipe into sparkrecipes and also just do a Google search and see what you find. I never use the stuff. Do you have ground flax? If it's for extra fiber or protein, you could use some, but I don't think quite that much. I'd just see if you can find another recipe online. Good luck.
Kate

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JULIE_MAY's Photo JULIE_MAY Posts: 2,429
2/26/11 11:33 P

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I was trying to find a substitute for this flour the other day and finally gave up and didn't make what I was going to. My g.f. recipe books only say that you can substitute pea flour for bean flour. I think the bean or pea flour give it a certain texture that can't be replicated with other flours. What else are you using in your recipe?

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2/26/11 11:32 P

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Hmmm... Um... I'm fairly new tobGF baking still, but I would guess something that's really fine. Perhaps millet flour would work?

Edited by: FIT_ARTIST at: 2/26/2011 (23:33)
~Laura

"If it tastes good; Spit it out!" ~ Jack Lalanne

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MY_NEW_ATTITUDE's Photo MY_NEW_ATTITUDE Posts: 2,396
2/26/11 11:22 P

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I have a recipe I'd like to try that calls for just 4 tsp. of garbanzo-fava flour. Not only can I not find it in my town but I'd rather not buy one more g-free flour to add to the many I already have. Does anyone know if I can substitute another g-free flour?

Thanks for any assistance you can provide.

"No one can go back and start a new beginning...but anyone can start today and create a new ending."

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