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dawnas

I Need A Substitution For Soy Flour

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I have several bread recipes using rice flour which is ok but some of the recipes also call for soy flour. I am allergic to soy. This presents a problem. I am new at this and not quite sure what I can substitute for the soy. Also, I have found that apparently I am sensitive to the bean flours as I get very tired after eating something made with them and I also get the "shiner eyes" as my husband calls them. Any help would be appreciated.

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You can sub some coconut flour in. I use 1/4 c coconut flour per load of bread. The only flours I use are brown rice, coconut and sorghum. I also don't do well with bean flours or millet flour.


Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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You should use any heavier flour that you can tolerate. I'm not sure exactly what it's made from, but I really like amaranth flour. It is a bit heavier and much more nutritious than rice flour. It also has a great flavor. It's my favorite flour so far. If only a small amount is required you could also try adding a bit of coconut flour. It is very high in fiber and adds a mild coconut flavor to the dish. If neither of these work, you could most likely try to substitute brown rice flour. It should not make that much of a difference. They are most likely trying to make the food healthier since white rice flour really does not provide much nutrition.


Jenny

Son 6 yrs old, Positive blood work, Outstanding dietary response, no biopsy.

Household mostly gluten free since 3/07

Me: HLA-DQ 02 & 0302 (DQ 08), which I ran & analyzed myself!Currently gluten lite, negative tTG, asymptomatic

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Thank you very much for the suggestions. I'll try the different flours. I am totally lost at this. It's kind of bad when your allergic to green beans, soy, onions, wheat, yeast and gluten to name a few. It doesn't leave much else. Baking/cooking has become an adventure now!!

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