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September 8th, 2018

Flours

Kind of random-seeming question:

For a very long time, I have been using soy flour as an additive when making baked goods. It's usually possible to replace up to 1/4 of the flour in any given recipe with soy flour without affecting the texture or flavor in noticeable ways, but I do notice that the soy flour makes me feel noticeably more full/satisfied and increases the time before I get hungry again.

However, our local grocery co-op has been completely out of soy flour for the last month, and there are multiple other reasons to reduce soy intake (Big Ag, estrogenic, etc).

So: have any of you ever tried some of these alternatives, and thus know anything about pros/cons? Also, do you have any other ideas for protein enhancement of baked goods?

-Garbanzo/fava flour blend (straight-up garbanzo has a strong flavor and is gassy so I am slightly afraid of this blend but IDK maybe it's fine?)
-Water chestnut
-Amaranth
-???? others????

This entry was originally posted at https://rebeccmeister.dreamwidth.org/1249378.html. Please comment there using OpenID.

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