<<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