soy flour

[Guest guest]

In a message dated 11/13/02 9:54:20 PM Mountain Standard Time,

gms-otherhalf writes:

 

 

> Does anyone know if you can substitute soy flour for regular white flour

> in recipes? What about fructose sugar for white sugar?

>

> Davette

>

>

I have sucessfully substituted up to 1/4 cup soy flour for whole wheat pastry

flour in muffins and quick breads. Don't know about the sugar.

Jude

 

 

 

 

[Guest guest]

>In a message dated 11/13/02 9:54:20 PM Mountain Standard Time,

>gms-otherhalf writes:

>

>

>> Does anyone know if you can substitute soy flour for regular white flour

>> in recipes? What about fructose sugar for white sugar?

 

I've used a blend of soy flour, rice flour, and oat flour in place of white

wheat flour, and I've substituted fructose for sucrose with no problem. I've

also substituted a blend of fructose and Splenda for sucrose. I've found that

with both fructose and Splenda I need to use less than I would of the sucrose,

but maybe that's just because I don't like things to be very sweet.

 

Kira

 

 

 

 

 

--

Kira Barnes

Cataloging and Modern Languages Liaison Librarian

322 Love Library

University of Nebraska-Lincoln

Lincoln, NE 68588-4100

--

 

 

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[Guest guest]

I only know a tid bit about soy flour...it is nuttier and denser than

regular flour. I think if you use it in a recipe, you combine it in a

small percentage with regular flour. It is good as a base for gravies

or thickening soups! Make sure you keep it in the fridge.

 

m