Description
Garfava flour is a popular high protein, high fibre bean flour blend that is often used in gluten-free baking.
Our Garfava Flour is made from Garbanzo bean flour (aka chickpea flour) and Fava Bean flour. Together, these gluten-free flours add fibre and protein to dough, cake batter, cookie dough, and more.
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.
– Try mixing Garfava with Tapioca Flour, Corn Starch, and Sorghum Flour for a hearty, nutritious blend that lends structure and texture to your baking.
– 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 earthy taste that can be masked with stronger flavours such as chocolate, cocoa, citrus, cinnamon, honey, nuts, and more.
| NUTRITION FACTS PER 3 TBSP (30 G) | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 110 | – |
| Fat | 1.5 g | 2% |
| Saturated Fat | 0 g | – |
| + Trans Fat | 0 g | 1% |
| Carbohydrate | 18 g | – |
| Fibre | 6 g | 21% |
| Sugars | 1 g | 1% |
| Sugar Alcohol | – | – |
| Protein | 6 g | – |
| Cholesterol | 0 mg | – |
| Sodium | 5 mg | 0% |
| Potassium | 350 mg | 7% |
| Calcium | 30 mg | 2% |
| Iron | 2.25 mg | 13% |
