The Gluten Free Guest

[Roadtrip]

I actually found Bob's Red Mill Gluten Free Flour as I have a friend who has allergies and I was "going" to attempt a cookie or bread with this flour. I just never got around to it and ended up buying some GF crackers and called it a day.

http://www.bobsredmill.com/gf-all_pu...ing-flour.html

Contains garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour.

Recipe for cookies and Banana Bread using this GF flour on the site.

[moonfroggy]

a lot of gluten free people really do not like sweets made with the bobs red mill flour. the garbanzo bean flour in it is just to strong tasting. i have never tried it for anything but thought i would mention. there are lots of gluten free flour mixes available now though and many of them work well for sweets.

[Pedal Wench]

I just made a flourless chocolate torte - chocolate, butter, and eggs. That's it - and it's divinely sinful. A raspberry sauce and whipped cream make it even better.

Oh - here it is! http://www.101cookbooks.com/archives/000287.html

[OakLeaf]

mmmmmmmmmmmmmmmmmmmmmm

[OakLeaf]

I've always found that bean flours have a distinct bean flavor. Now, I never met a chickpea preparation I didn't like, and favas are close behind. But if someone doesn't like beans, they won't like bean flour crackers.

I know there are people who are really into food analogues - whether they're wheat analogues for people who can't tolerate wheat, or meat/dairy analogues for vegetarians. But I see all that as part of our processed-food, fast-food culture. If you just fix real food, everyone's happy. If you don't fix any bread, then no one has to worry about whether fake bread tastes like real bread.