Garbanzo Bean/fava Bean Flour Substitutes?

[Mrs. N]

I just made the best gluten-free bread I've ever made. Ever. I even took pictures, but I'm not sure if posting photos is allowed, so I'll just say it's the one Nov 15, '08 post on my blog which is linked to from my profile. It's truly a thing of beauty! I could hardly believe it didn't have the traditional egg-free dough core that is characteristic of my baking.

Anyway, I've baked a lot in the last week, but I seem to be reacting to something, and I think it's the gar/fava. Does anyone know of another flour that does whatever it is that gar/fava does? I hate to give up decent looking baking, but I'm willing to go back to ugly if it means I won't be running to the bathroom every 15 - 20 minutes for 24 hours.

TIA,

[GermanMia]

Hi,

navy bean flour is said to be great instead of garfava. You can grind the navy beans in a coffee grinder or food processor. I didn't try it this way, but I did try bread with cooked mashed navy beans. It turned out very good and tasted delicious. You should then soak the beans obernight and cook them with a half tsp. of baking soda. It makes them easier to digest.

Mia

[Mrs. N]

Hi,

navy bean flour is said to be great instead of garfava. You can grind the navy beans in a coffee grinder or food processor. I didn't try it this way, but I did try bread with cooked mashed navy beans. It turned out very good and tasted delicious. You should then soak the beans obernight and cook them with a half tsp. of baking soda. It makes them easier to digest.

Mia

Thanks! I will make a note of that. Did you have to reduce other liquids when you used them mashed?

I wonder what the baking soda does... ?

[GermanMia]

Hi,

yes, I cut down the liquid in the recipe. Actually it was a recipe which used egg, too, and I blended the mashed beans and eggs in the food processor until creamy.

The baking soda shortens the cooking time and makes the starches better digestible.

[Mrs. N]

Hi,

yes, I cut down the liquid in the recipe. Actually it was a recipe which used egg, too, and I blended the mashed beans and eggs in the food processor until creamy.

The baking soda shortens the cooking time and makes the starches better digestible.

I should've asked how it makes them more easily digested. Does it break down something in the beans, or does it add to a bodily function? It's not a big deal. It's interesting to me how things work.

[GermanMia]

Sorry Well, sodium bicarbonate is alkaline and as such it reacts with acids and bases - that is why it is a rising agent in baking when combined with vinegar. If you heat it above 140 degrees F it decomposes into sodium carbonate, water and carbon dioxide which means that it becomes a stronger alkaline. This stronger alkaline makes the harder cellulose fibres of plants decompose so that they break down easier. Sorry - never tried to explain this in English - I do hope this was somewhat clear

By the way it has a bodily function, too: It can stop the production of too much acid in the stomach, so you can stop heartburn with it...

[Mrs. N]

Sorry Well, sodium bicarbonate is alkaline and as such it reacts with acids and bases - that is why it is a rising agent in baking when combined with vinegar. If you heat it above 140 degrees F it decomposes into sodium carbonate, water and carbon dioxide which means that it becomes a stronger alkaline. This stronger alkaline makes the harder cellulose fibres of plants decompose so that they break down easier. Sorry - never tried to explain this in English - I do hope this was somewhat clear

By the way it has a bodily function, too: It can stop the production of too much acid in the stomach, so you can stop heartburn with it...

I see! I will definitely give that a try. Stomach acid is an issue for me. Thank you for taking the time to explain that to me.

[GermanMia]

Avec plaisir