Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

Substitute For Garfava In Bette Hagman's Mix


Melstar23

Recommended Posts

Melstar23 Apprentice

I have been doing lots of gluten-free baking lately and having so much success with recipes from Bette Hagman's Gluten Free Gourmet Bakes Bread and Makes Dessert.

A lot of her recipes have Garfava flour in them. I cannot buy Garfava flour in Australia, so I have been experimenting. Many of her recipes call for the four flour bean mix

2/3 part garfava flour

1/3 part sorghum

1 part corn starch

1 part tapioca

First I tried replacing the garfava with besan (garbanzo) flour at the same proportion, but that was not good. The results were heavy, dry and tasted strongly of garbanzo.

Now I mix it

1/2 part besan flour (garbanzo)

1/2 part sorghum

1 part corn starch

1 part tapioca

Everything I have tried with this mix that ask for the four flour bean mix have turned out great, gluten eaters have loved the results - they can't tell the difference. So far I have made hot cross buns, Danishes filled with gluten-free custard and either apple, raspberries, or flaked almonds, and a carrot cake.

I have also made a plain vanilla cake and I switched her gluten-free Flour mix with with Featherlight Rice Flour Mix and that was fine too.

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



sa1937 Community Regular

Garfava is a combination of garbanzo bean flour and fava bean flour. I have garfava but haven't used it yet. I do have The Gluten Free Gourmet Bakes Bread but haven't tried any of the recipes yet. Glad to know you have found the recipes work with your substitutions. I've been wanting to try the Featherlight bread recipe. One of these days....:)

Link to comment
Share on other sites
Judy3 Contributor

I use the garfava flour when I'm making chocolate recipes because they tend to have a 'metallic' taste before they're baked and the chocolate kills that. My chocolate cupcakes are a favorite of my friends and family and coworkers and they can't tell the difference between gluten free and regular. :) For a lighter taste in other baked goods I use white rice flour instead of the bean flour with the sorghum flour, corn starch and tapioca starch. Cookies are great, pancakes are great etc...

One thing I learned is the amount of xanthan gum per cup varies by the 'crumb' you are looking for. I didn't know that before and that has made a world of difference in my bakery. Learning something new every week as I try to figure this out. And I will... <wink> it's just a matter of time.. :lol:

Link to comment
Share on other sites
Takala Enthusiast

I have always used the garbanzo (chickpea, besan) flours since I bought her book several years ago, and noticed the same thing, if you add other ingredients, nobody seems to notice the garbanzos. I can't taste them, but onetime I was experimenting and finally created something in a microwave test that tasted awful.... I was sort of perversely proud of myself B) as you cannot use this stuff straight up to create pudding. :P

Link to comment
Share on other sites
Melstar23 Apprentice

Garfava is a combination of garbanzo bean flour and fava bean flour. I have garfava but haven't used it yet. I do have The Gluten Free Gourmet Bakes Bread but haven't tried any of the recipes yet. Glad to know you have found the recipes work with your substitutions. I've been wanting to try the Featherlight bread recipe. One of these days....:)

You have to try some of the recipes, the featherlight bread is yummy. My next attempt will be the sweet apricot and almond version of the featherlight bread. My biggest problem is deciding which recipe to try next. The french bread rolls are one of my favourites, and the pizza base recipe makes yummy pizza.

I have only had one disaster while making something from this book, but it was my fault - I used the four flour bean mix instead of the four flour bread mix! I learnt my lesson to read the recipe carefully because I ended up with a house brick after that.

Gluten free baking mean I spend much more time in the kitchen, but it means I don't feel deprived now (and it saves money on the gluten-free premade products from the shop).

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to SuzanneL's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    2. - SuzanneL posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Weak Positive Test

    3. - Scott Adams replied to Braver101's topic in Coping with Celiac Disease
      2

      Constant sweating with celiac disease

    4. - Scott Adams replied to Julie Riordan's topic in Traveling with Celiac Disease
      2

      Any ideas for travelling

    5. - trents replied to Julie Riordan's topic in Traveling with Celiac Disease
      2

      Any ideas for travelling


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,493
    • Most Online (within 30 mins)
      7,748

    Greensandtea
    Newest Member
    Greensandtea
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Welcome to the forum, @SuzanneL! Which tTG was that? tTG-IGA? tTG-IGG? Were there other celiac antibody tests run from that blood draw? Was total IGA measured? By some chance were you already cutting back on gluten by the time the blood draw was taken or just not eating much? For the celiac antibody tests to be accurate a person needs to be eating about 10g of gluten daily which is about 4-6 pieces of bread.
    • SuzanneL
      I've recently received a weak positive tTG, 6. For about six years, I've been sick almost everyday. I was told it was just my IBS. I have constant nausea. Sometimes after I eat, I have sharp, upper pain in my abdomen. I sometimes feel or vomit (bile) after eating. The doctor wanted me to try a stronger anti acid before doing an endoscopy. I'm just curious if these symptoms are pointing towards Celiac Disease? 
    • Scott Adams
      I'm sorry to hear about what you're going through. It must be really frustrating and uncomfortable. Have you talked to your healthcare provider about these sudden sweating episodes? It might be helpful to discuss this with them to rule out any other underlying issues or to see if there are specific strategies or treatments that can help manage this symptom. Additionally, staying hydrated and wearing breathable clothing may provide some relief. 
    • Scott Adams
      I am not sure where you are going, but we have articles in this section which may be helpful: https://www.celiac.com/celiac-disease/gluten-free-travel/ 
    • trents
      There are supplements available that can help breakdown minor amounts of gluten such as you might experience with cross contamination when dining out and you order gluten free items from a menu. But they will not help when larger amounts of gluten are consumed. One such product that many on this forum attest to as having helped them in this regard is GliadinX. The inventor of GlidinX is one our forum sponsors so you should know that.
×
×
  • Create New...