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Wed, 3 May 2000 20:20:14 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi,
Just wondering if anyone out there has any experience with garfava flour
for baking cakes. I tried to make my old wheat flour recipe pound cake
(that I have been making for 30 yrs) and it came out a little heavy. It
had that compressed area at the bottom. The taste was actually very
good. I used garfava, rice flour and tapioca flour along with 1 tsp of
xanthum gum, 1 1/2 tsp of gf baking powder, sugar, 4 eggs, gf cream
cheese and 1/2 lb.butter. I'm thinking maybe I need to decrease by (1)
egg and maybe bake it a little longer. Be interested to hear your
opinions on using some of these new flours.
God Bless you,
Donna,
Flemington, NJ
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