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."
"Continuous effort - not strength or intelligence - is the key to unlocking our potential."
Sir Winston Churchill
| Pounds lost: 11.4