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?
Updated 9 months ago | 93
Updated 1 year ago | 2
Updated 2 years ago | 2
Updated 2 years ago | 8
Updated 1 month ago | 1