Thanks! Had no idea about broccoli flour.

My tip is cheese scones with pea flour (green or yellow). Yum.

The mixture was wetter than wheat flour (I usually use 50:50 plain and wholemeal) but I only needed a touch more pea flour than recipe amount. This saved me when baking for gluten free friends at short notice.

Also, if it’s green pea flour the scones take on a delightfully ethereal green tinge…