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cooking with soy flour

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MMRuth Mar 14, 2005 02:46 PM

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?

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    Candy RE: MMRuth Mar 14, 2005 03:01 PM

    I have had some success with Carbquick baking mix. I get it at Sam's Club. I use it for biscuits and also breading and thickening. You can check it out at www.carbalose.com.

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      kate RE: MMRuth Mar 14, 2005 04:16 PM

      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?

      1 Reply
      1. re: kate
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        MikeG RE: kate Mar 15, 2005 05:52 AM

        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).

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        shochu queen RE: MMRuth Mar 14, 2005 06:34 PM

        Are you talking about kinako - crushed soybean flour? In Japan it is used mostly with sweets. Put some over ice cream with cinnamon and sugar. I like it in a glass of milk, something like a malted?

        Happy Exploring!

        3 Replies
        1. re: shochu queen
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          MMRuth RE: shochu queen Mar 15, 2005 06:24 AM

          Actually, I'm talking about soy flour - which is made from soy beans, but it is not sweet. I'll have to look into the product you mentioned - Thanks.

          1. re: MMRuth
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            shochu queen RE: MMRuth Mar 15, 2005 06:39 PM

            Let me try attaching photos below of kinako. I went with my aunt to a Japanese tea shop in Kyoto and you grind your own kinako flour at the table and then put it on your dessert.

            Image: http://www.ofoto.com/PhotoView.jsp?co...

            1. re: shochu queen
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              shochu queen RE: shochu queen Mar 15, 2005 06:41 PM

              second attempt to attach photos....

              Image: http://www.ofoto.com/BrowsePhotos.jsp...

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          adp0 RE: MMRuth Mar 15, 2005 07:32 PM

          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.

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