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Do you know of a substitute for tapioca flour that would work with the new
gluten-free flour recipe by Bette Hagman which contains the garfava bean
flour? I made the basic bread without yeast from a recipe in her new
cookbook. It tastes wonderul and has an excellent texture but it fell
after I took it out of the oven. Any ideas? I substituted egg replacer
for the eggs and egg white. I used orange juice instead of the
buttermilk. (I can't have eggs and casien.)
I have another question. Since I am allergic to eggs, would the whites
only be ok?
Thank you, wonderful listmates.
Ginger
Mississippi