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Phyllis Neuber

Can garbanzo bean flour be substituted for sorghum flour?

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When baking substitutions can get tricky. I'd imagine the answer would depend on what you are making with it. I'm definitely not an expert baker, but will point you to an article by one which may or may not fully answer your question:

 


Scott Adams

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Bette Hagman was around when I started baking gluten free.  Now, we can buy “ cup for cup” blends making it much easier.  Here is a blast from the past:

https://food.unl.edu/documents/GFbaking.pdf

Garbanzo flour tastes like — beans.  Years ago, I used to have to mask it with spices and dried fruit (like cranberry orange coconut cookies).   Could never make a plain white cake or butter cookies using it.  

If you are going to bake, try  a blend.  Most are pretty good.  I just made orange cranberry scones this afternoon using Bob’s Red Mill “cup for cup”.  Delicious!  If you must use what is on hand, add things to cover up the bean flavor.  It can work for a sorghum substitute.  You still need a Gum to bind it.  


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