<<Disclaimer: Verify this information before applying it to your situation.>>

Are there any good substitutes for the garfava flour called for in the newer
Bette Hagman books?  That flour is only available from Authentic Foods, and
I'm just not willing to pay $5.25 for 1.25 pounds of it.  (I pay 30 to 60
cents for 1 LB bags of white rice, tapioca and potato starch flours at local
Asian markets.)

At this point, I'm leaning towards buying the Bette's Gourmet Four Flour
Blend from Authentic Foods instead of the sorghum and garfava components of
it to mix with the other two fours, just because its cheaper that way.  But,
I just want to fully investigate a cheaper alternative.

Also, does the Garbanzo and Fava Flour mix from Bob's Red Mill (1.5 LB for
$4.65) yield about the same results as the garfava?    And I'd appreciate
any info on a cheaper source for the sorghum/jowar flours, too, thought I
expect to find them at a local Oriental or Indian market for a more
reasonable price.

Thanks.
Brian
Houston, TX

*Support summarization of posts, reply to the SENDER not the CELIAC List*