Gluten free Garfava flour

[Guest guest]

I just started reading Bette Hagman's bread book and she uses this flour (made

from a mix of garbonzo and fava beans). She says it is " processed " or

" micronized. " Any idea what that means as far as NT goes? Would this flour

need to be soaked or something, or should it just be avoided all together?

Steph

[Guest guest]

I've used this flour to bake with, and it has a bit of a bitter smell/flavor. I

don't know about the micronized, etc., claim, but I did soak it extensively,

before use, since it is bean based, and this has the phytate concern. The

flavor of the bread didn't turn out all that great to me, so I probably won't be

using it again in the future.

On a side note, I know several of you guys that cook GF use corn starch a lot;

where do you buy this in bulk, given the quantities you must be using in all

your GF cooking? Do you get organic? I'm concerned about GMO in the regular

store bought stuff.

Rebekah

Gluten free Garfava flour

I just started reading Bette Hagman's bread book and she uses this flour (made

from a mix of garbonzo and fava beans). She says it is " processed " or

" micronized. " Any idea what that means as far as NT goes? Would this flour

need to be soaked or something, or should it just be avoided all together?

Steph

[Guest guest]

Steph wrote:

>I just started reading Bette Hagman's bread book

>and she uses this flour (made from a mix of

>garbonzo and fava beans). She says it is

> " processed " or " micronized. " Any idea what that

>means as far as NT goes? Would this flour need

>to be soaked or something, or should it just be

>avoided all together?

A micronizer is a type of grain mill whose milling technology was adapted

from the pharmaceutical industry (used to create powders). The Whispermill

and Nutrimill are examples.

~~ Jocelyne

[Guest guest]

>I just started reading Bette Hagman's bread book and she uses this flour (made

from a mix of garbonzo and fava beans). She says it is " processed " or

" micronized. " Any idea what that means as far as NT goes? Would this flour

need to be soaked or something, or should it just be avoided all together?

>

>Steph

I personally just avoid it: I bought a bag when I started baking GF and no one

liked it, it tastes weird to us. Kind of bitter. Lots of folks do love it, but I

don't know why! And I don't know about how it is processed. The thought of

eating raw beans ground up doesn't seem like a good idea.

I THINK the reason they use it is to add protein to the flour mix, which makes

it more tender. However, I've

found that adding egg white, and/or gelatin, does the same thing and it is more

digestible.

Heidi Jean