Jump to content
  • 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:
    Support Our Content
    eNewsletter
    Donate

Bean Flours


Youngceliac16

Recommended Posts

Youngceliac16 Apprentice

In one of my gluten-free recipe books they say to use garfava bean flour in breads. I know Authentic Foods carries it, but I also know that Bob's Red Mill carries a flour mixture of Garbanzo bean and Fava bean. Would the Bob's Red Mill mix work as well as the Garfava flour?


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



Celiac.com Sponsor (A8-M):



NYCCeliacMom Apprentice
In one of my gluten-free recipe books they say to use garfava bean flour in breads. I know Authentic Foods carries it, but I also know that Bob's Red Mill carries a flour mixture of Garbanzo bean and Fava bean. Would the Bob's Red Mill mix work as well as the Garfava flour?

I have a bag of both but have only used Bob's so far. Bob's lists it's ingredients as Garbanzo beans, fava beans, and Authentic foods lists its as Garbanzo flour, fava flour. Chances are they are very similar and can be substituted for each other. I am new to gluten-free baking, but have read that it is important to measure carefully. We made baked pakoras with the flour. They were good, but a little dry. We have to figure out where to get some tamarind sauce...

Youngceliac16 Apprentice

Thanks for your reply, they sound the same to me. Oh, by the way, if you are having trouble finding gluten free foods, check out the gluten free shopping guide from Triumph Dining (triumphdining.com). Good luck!

Eric-C Enthusiast

How did the Pakora turn out?

Any reason you didn't use Besan flour, same stuff for the most part, maybe even exactly the same as what is used for normal Pakora.

So they should not have been dry, as the traditional recipe doesn't call for any flours with gluten in them.

We picked up a deep fryer, Pakora is on the menu this weekend :)

Vamonos Rookie
In one of my gluten-free recipe books they say to use garfava bean flour in breads. I know Authentic Foods carries it, but I also know that Bob's Red Mill carries a flour mixture of Garbanzo bean and Fava bean. Would the Bob's Red Mill mix work as well as the Garfava flour?

Bob's Red Mill Garfava flour is a favorite of mine to use in breads and pizza crusts.

If you are in the mood for home made bread, check out the recipezaar site for gluten free flax bread. It is number 190906.

Carol Fenster has a pizza crust recipe on her web site the savory palate that has garfava flour.

I think the recipe is also on the Bob's Red Mill site. I highly recommend it for home made pizza.

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,639
    • Most Online (within 30 mins)
      7,748

    AnnMM
    Newest Member
    AnnMM
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • trents
      Welcome to the forum, @yellowstone! The most common ones seem to be dairy (casein), oats, eggs, soy and corn. "Formed" meat products (because of the "meat glue" used to hold their shape) is a problem for some. But it can be almost anything on an individual basis as your sensitivity to rice proves, since rice is uncommonly a "cross reactor" for celiacs. Some celiacs seem to not do well with any cereal grains.
    • yellowstone
      What foods can trigger a response in people with gluten sensitivity? I've read that there are foods that, although they don't contain gluten, can cause problems for people with gluten sensitivity because they contain proteins similar to gluten that trigger a response in the body. I've seen that other cereals are included: corn, rice... also chicken, casein. I would like to know what other foods can cause this reaction, and if you have more information on the subject, I would like to know about it. Right now, I react very badly to rice and corn. Thank you.
    • Jmartes71
      Shingles is dormant and related to chicken pox when one has had in the past.Shingles comes out when stress is heightened.I had my 3rd Shingles in 2023.
    • knitty kitty
      Here's one more that shows Lysine also helps alleviate pain! Exploring the Analgesic Potential of L-Lysine: Molecular Mechanisms, Preclinical Evidence, and Implications for Pharmaceutical Pain Therapy https://pmc.ncbi.nlm.nih.gov/articles/PMC12114920/
    • Flash1970
      Thank you for the links to the articles.  Interesting reading. I'll be telling my brother in law because he has a lot of pain
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.