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cooking with soy flour


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cooking with soy flour

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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