Soy Flour - or what's better

[DDBoles]

Hi everyone, I have some low-carb recipes that call for soy flour but I haven't been able to find any in stores. Just now I was looking online and noticed the soy flour I was about to buy doesn't seem to be LOW CARB at all! I think it had 33 grams per serving or something.

Is soy flour a good low-carb option and if not, does anyone know of something else I could use to bake a loaf of bread with or to make pancakes, etc out of ?

Thanks!

[Greeneggs&ham]

I haven't ventured into flour replacements yet, but I have seen several posts speak of either almond flour or carb-quick (a low carb Bisquick-type powder). One that I think looks intriguing is coconut flour which claims NOT to have a coconut flavor and can be used ounce for ounce like white flour in recipes. I understand natural or health food stores typically carry the stuff. If you have success, please post back so the rest of us know what to try when we decide we just can't live without sugar-free, flour-free chocolate chip cookies!

[Chicklady]

I have carbquik....it has a slight "taste",,,not too bad. I also have coconut flour...it's just finely ground coconut, and it does taste like coconut to my taste buds (it makes great macroons!!) I also use coconut flour to bread shrimp...yummy! But for a bread affect, I'd go with carbquik, Add a bit of almond flour for a more breadlike texture (carbquik alone is more cake-like) and some flaxseeds(ground) for a healthy dose of good fats....

[Elizellen]

I always use almond flour (ground almonds) or ground flax or a mix of the 2 in favour of soy flour which to me tastes too distinctive and spoils anything I make with it.

Remember that the nut flours don't become 'legal' till the third level/rung of OWL - one good reason for not staying on induciton too long

I dont know what is in carbquik or any other lowcarb mixes, so check the ingredients are 'legal' for whatever rung of OWL you are at before using them.

[momtomany1]

Soy flour should never be more than half of the 'flour' in a recipe, as Ellen points out, the flavor is way too strong. However, if you do a search in the recipe archives and on the boards for 'bread' or 'pancakes,' there are several flax versions.

[theredhead]

Here's a recipe from Jennifer Eloff for making your own flour sub. I haven't tried it yet, but I've got it on my list. I found this on Dana Carpender's blog. Good low-carb reading!


Bake Mix Recipe From Jennifer Eloff of Sweety.com | HoldTheToast Press

[Sherri]

This is the brand of the soy flour and flaxmeal that I buy in stores. Here's the company www.bobsredmill.com .
My zuchinni bread recipe is made with soy flour and flaxmeal. If you're interested in the recipe, i'd be happy to share it.
Sherri

[Elizellen]

Does it have that 'soy sour taste', Sheri? If not I for one would be interested in the recipe

[Chicklady]

For anyone who doesn't care what COLOR there food is Eden organics has a black soybean....you do have to buy a large bag....that you can roast and grind into flour. it has MUCH less of that bittery yucky taste of typical soy flour. It does, however, make a BLUEish bread

[Sherri]

Originally Posted by Elizellen

Does it have that 'soy sour taste', Sheri? If not I for one would be interested in the recipe

Hello Eli,
No, this doesn't have that "soy sour taste" The flaxmeal and zuchinni give it a nice balance of flavor.
This was my Grandma Fredas recipe. I replaced the white flour with flaxmeal and soy flour and the sugar with a healthier sweetner.
Sherri's Zuchinni Bread
3 eggs
1 cup canola oil
2 cups granule sweetner of your choice
2 cups grated zuchinni
2 tsp. vanilla
1/2 cup chopped walnuts (optional)
1 cup soy flour+ 1 Tbls.
1 cup flaxmeal
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
Beat eggs lightly, mix with oil, sweetner, and zuchinni. Set aside.
Sift together soy flour, flaxmeal, baking powder, baking soda, salt, and cinnamon. Mix wet and dry ingrediants together well. Add vanilla and nuts, mix well.
Grease one bread pan well and dust with 1 Tbls. soy flour. Pour in bread batter. Bake at 325 degrees for 40- 50 minutes. Check with toothpick to see if done.
This is really good with a cream cheese frosting or sliced and toasted in a thick sliced toaster and buttered. Enjoy!
Sherri