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Coleslawcat

Soy Flour

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I was just diagnosed with celiac last week and am now trying to eat gluten free. My parents bought me 2 bags of soy flour. In all of the gluten free baking and cooking websites and books I've looked at since then none of them mention using soy flour as a substitute. Does it have a purpose in gluten free baking that isn't better accomplished by another flour? Thanks.

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A man by the name of George Stella writes cookbooks for those following an Atkins/South Beach style diet, and he recommends using soy flour. Many of his recipes are very easily converted or are already gluten free. You may want to check those out.

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As one who has to go to great lengths to avoid soy flour, I seem to find it in just about everything! Supposedly, in gluten free baking it improves texture and gives a better crust. But since I don't use it, I don't know.

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I usually use it in place of recipes that call for bean flours since I don't like the taste of those. I really can't taste the soy and I think it has a higher protein content than rice flour. Just like any gluten-free flour, I wouldn't use soy alone, but in combo with rice, tapioca, sorghum, etc.

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