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This flour is produced by grinding a blend of two beans: garbanzo beans (chickpeas) and fava beans. The flour is beige in colour and has a mild, nutty taste.
Uses: Garfava flour is a popular high protein, high fibre bean flour blend that is often used in gluten-free baking. Garfava flour can also be used to thicken soups, stews, and gravies, and for flouring meat. Try mixing garfava flour with tapioca flour, corn starch, or sorghum flour. For best success, use it to replace up to 15-25% of other flours in recipes. When used in larger quantities, garfava flour may have a slight off-taste that can be masked with stronger flavours such as chocolate, cocoa, citrus, cinnamon, honey, nuts, and more.
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