I've made a number of lovely cakes using gf flour and my trusty genoise recipe. The texture is spot on, they are very light and fluffy, but there is a lingering note of what an old Cranks-era ex-veggie might identify as mung bean. If you've ever sprouted mung beans you would recognise it.
I don't have much of a problem with it. A bit of chocolate frosting helps, I think the egginess of the genoise also helps, and anyway, I tune it out after the first bite. I'd like to serve these cakes to others though, and if I can, I'd like to minimise this beany taste/smell.
I had been using Bob's and suspected the fava bean flour was the culprit, then I picked up some Dove's Farm yesterday and saw that it contains no bean flour. I mixed the Dove's with the last of the Bob's, thinking this would dilute the beaniness, but not so. This one is as beany as ever.
Has anyone tried the Glebe farm flour? Or Glutafin? Or mixed their own?