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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