Seems that there are a lot of recipes for using garbanzo flour. I don't do well with garbanzo beans and don't think I'd do better with garbanzo bean flour. Has anyone had experience baking with lentil or navy bean flour mix to replace rice? I've only had Bette Hagman's books with work with. Do Carol Fenster's books cover using bean flours other than garbanzo and fava?
I've seen taro root at the Asian food store. Wonder what it's used for?
Sheila
