Soy Flour?

flipside2010 · Aug 5th 2011, 12:59pm

Hi there

Does anyone have anything to say about soy flour? I understand its much lower in carbs than most other flours, but I hardly ever see anyone use it as a traditional flour substitute in the recipes here. That makes me think that there must be something wrong with it!

I'm wanting to make a gnocci that holds together a little better than some low carb one's I've tried, and I thought that adding soy flour (only 1/4 cup) to the recipe might help.

Appreciate your thoughts....

Annie

Krisma · Aug 5th 2011, 2:38pm

Annie

Dana Carpenter has a great write up in her ebook 1001 low carb recipes. This write up goes through all the different flours and proteins to achieve different results. I don't like the dryness of soy flour myself so I use soy milk powder. I haven't cooked gnocchi so can't comment specifically.

I'm still experimenting with her recipes so not an expert.

lea · Aug 5th 2011, 2:45pm

unfermented soy is generally not very healthy but i suppose if you don't use it all the time it'd be ok. as for the gnocchis, my idea would be to add some psyllium husks, they usually make stuff hold together well. just an idea though, i've never tried it.... :rolleyes:

Sherrie · Aug 5th 2011, 3:03pm

The Dangers of Soy

flipside2010 · Aug 5th 2011, 3:14pm

Thanks everyone for your replies. It looks as though soy flour will not be my flour of choice! I had no idea that it can have such a negative impact on the body. It's true that I wouldn't be using much of it, but perhaps the pysillium husks will work just as well... I shall experiment!

Krisma · Aug 5th 2011, 3:32pm

There us also a low carb gnocchi recipe using ricotta in the recipe section.

flipside2010 · Aug 5th 2011, 4:39pm

Krisma wrote:

There us also a low carb gnocchi recipe using ricotta in the recipe section.

Yes, I have made that one, but I can't get it to stop spreading out into flat circles in the oven, and the one you boil just disintergrates in the water - hence the search for something to 'glue' it all together. I'll test a couple of ideas (pysillium and maybe whey protein powder) and see if either of these work.

charliam · Aug 5th 2011, 5:47pm

flipside2010 wrote:

Thanks everyone for your replies. It looks as though soy flour will not be my flour of choice! I had no idea that it can have such a negative impact on the body. It's true that I wouldn't be using much of it, but perhaps the pysillium husks will work just as well... I shall experiment!

I have been making the pysillium husks I use finer by grinding them on the finest setting through an old coffee grinder that we have - I don't know if this will help with the gnocchi but the grittiness of the husks is definitely reduced (good for oats in the morning).

flipside2010 · Aug 5th 2011, 7:26pm

charliam wrote:

I have been making the pysillium husks I use finer by grinding them on the finest setting through an old coffee grinder that we have - I don't know if this will help with the gnocchi but the grittiness of the husks is definitely reduced (good for oats in the morning).

Thanks Kirsty, that's a really good idea. I wish I'd kept my old coffee grinder! Back to eBay...

Soy Flour?

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