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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.


Gluten free: Nov. 2009

Peanut and dairy free: Dec. 2009

Rediscovered dairy: March 2010 (in small quantities)

Peanuts added back: June 2010 (in small quantities)

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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.


Neroli

"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973

Lactose free 1990

(Mis)diagnosed IBS, fibromyalgia '80's and '90's

Diagnosed psoriatic arthritis 2004

Self-diagnosed gluten intolerant, gluten-free Nov. 2007

Soy free March 2008

Nightshade free Feb 2009

Citric acid free June 2009

Potato starch free July 2009

(Totally) corn free Nov. 2009

Legume free March 2010

Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

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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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