cooking with soy flour
As part of trying to cut back on refined carbs, I've been experimenting with using soy flour as a partial substitute for wheat flour. Earlier, I'd made certain things - like pancakes - from various Atkins recipes using soy flour, but didn't like how the dishes tasted.
The following have worked well though, without any discernable change in flavor or texture:
Spatzle, made with half soy/half wheat flour
Using soy flour when thickening something - as in my recipe for braised short ribs, or in a curry. I think the substitution works best when the dish itself has a strong flavor, masking the soy flavor.
Any other ideas or experimenters out there?
This may not be what you had in mind, but we use soy flour mostly as a vegetarian egg substitute in baked goods like cornbread, muffins, cupcakes, etc. and also in pancakes/waffles. I can NEVER tell the difference. One heaping tablespoon of soy flour + one tablespoon of water roughly equals one large egg. Read this idea in The Tightwad Gazette years ago.
I've been looking at recipes recently where the flour actually comes from ground legumes, such as chickpeas or lentils. However I haven't tried baking with them. Would the results be the same as if I used a high protein flour like bread 'strong' flour instead of all purpose flour? I'm not baking cakes, but breads and cookies. Any thoughts? To the OP - have you tried baking biscuits with soy flour? Aside from taste, how has texture/rising in baked goods been affected?
I'm not sure what you're asking. Are you asking if legume flour would behave similarly to strong flour? That answer to that is definitely not - legumes have little if any gluten at all. If the question is whether you can substitute strong flour for AP in bread recipes, the answer is yes, if you're familiar enough with making bread to be able to make any minor adjustments the recipe might need as you go along (the added gluten should be an improvement for leavened, kneaded breads but you may have to adjust liquid content a bit).
I would never use strong flour in any cookie recipe since the additional gluten could only make them tough(er).