?soy Flour?

[kolka]

Being new to gluten-free baking, I'm getting fatigued of all of the different types of flours that I must buy. I've broken down and bought more than I thought that I was going to. I have rice, potato starch flour, potato flour, tapioca starch, corn starch, sorghum, white bean, garbanzo bean. Isn't that ENOUGH?!

Please talk me into (or out of) also buying soy flour. As I experiment and try your suggestions and recipes, I'm finding that there really are good recipes out there. However, there are some recipes that call for soy flour that I've avoided because I kind of feel like enough's enough. If y'all feel that soy flour is really good (I've never baked with it, so I can't know) I'll break down and buy it. Any opinions?

BTW, is soy flour different from soy powder (as in dry milk powder)?

[Jestgar]

Not positive on the last question, but I think they're the same.

I stopped using soy flour because I can always taste it and I don't like it. Just make sure you use some other protein flour in place of the soy (substitute bean flour for the soy for example).

[mamaw]

okay don't buy the soy flour!!! I really think you can make some excellent things with the flours you have on hand now.....I can't use much soy as I react weirdly to it........

Hope this helps..

mamaw

[Guhlia]

Soy powder is different from soy flour.

As per your flour question. It sounds to me as though you have enough. I generally use Bette Hagman's rice flour blend in EVERYTHING: 3 parts white rice flour, 2 parts potato starch, 1 part tapioca starch. I add 1 teaspoon of xantham gum per 1 to 1-1/2 cups of flour blend. I have found this to be the absolute best all purpose flour blend. I use it in all my recipes from allrecipes.com and I can't tell the difference, neither can my gluten-eating husband.