Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Uses For Soy Flour


artselegance

Recommended Posts

artselegance Apprentice

The only flour I have been able to find locally is Soy Flour. Whole foods is one hour away and I'm waiting on Enterolab results before I make the trip.

So what are the uses for soy flour?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



julirama723 Contributor
The only flour I have been able to find locally is Soy Flour. Whole foods is one hour away and I'm waiting on Enterolab results before I make the trip.

So what are the uses for soy flour?

Soy flour is very strong-tasting, but I've found a couple of good uses for it and you can't taste the "soy" flavor.

I've used it as a "breading" for chicken. After dipping the chicken in egg, coat it in a mixture of salt, pepper, soy flour, and any other flavors, like fresh herbs, dried garlic, etc. You can pan-fry it like regular breaded chicken, but watch it carefully--soy flour browns very easily and can burn (since it's already cooked, I believe.)

I've also used it in a brownie recipe...

1 1/4 cups soy flour

4 ounces unsweetened baking chocolate

1/2 cup unsalted butter

2 cups sugar or sweetener of your choice

1/2 cup heavy cream

5 large eggs

1 tablespoon vanilla extract

2 teaspoons baking powder

1/2 cup chopped walnuts (optional)

Preheat oven to 325 degrees F.

Grease pan or spray with cooking spray. Set aside.

Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sweetener and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.

With an electric mixer on high (or use a wire whisk like I did), beat the eggs, 1 cup of sweetener, and vanilla extract until blended. Reduce to low speed and then blend in the chocolate mixture.

With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35-40 minutes, or until a toothpick inserted in the center comes out clean. (Do NOT over-bake or brownies will be dry and hard) Cool completely before frosting. Cut into 5 rows by 5 rows to make 25 pieces.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,207
    • Most Online (within 30 mins)
      7,748

    WAB19
    Newest Member
    WAB19
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      NCGS does not cause damage to the small bowel villi so, if indeed you were not skimping on gluten when you had the antibody blood testing done, it is likely you have celiac disease.
    • Scott Adams
      I will assume you did the gluten challenge properly and were eating a lot of gluten daily for 6-8 weeks before your test, but if not, that could be the issue. You can still have celiac disease with negative blood test results, although it's not as common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.
    • Xravith
      I'm very confused... My blood test came out negative, I checked all antibodies. I suppose my Total IgA levels are normal (132 mg/dl), so the test should be reliable. Still, I'm not relieved as I can't tolerate even a single biscuit. I need to talk to my doctor about whether a duodenal biopsy is necessary. But it is really possible to have intestinal damage despite having a seronegative results? I have really strong symptoms, and I don't want to keep skipping university lectures or being bedridden at home.
    • Scott Adams
      They may want to also eliminate other possible causes for your symptoms/issues and are doing additional tests.  Here is info about blood tests for celiac disease--if positive an endoscopy where biopsies of your intestinal villi are taken to confirm is the typical follow up.    
    • Scott Adams
      In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease--and you are above that level. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! May I ask why you've had so many past tTg-IgA tests done, and many of them seem to have been done 3 times during short time intervals?    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.