soy flour Substitutes: soya flour (more finely ground, milder flavor) OR other nonwheat flour To see how to substitute other flours for wheat flours when making yeast breads, see the listing under all-purpose flour.
Soy flour:
A whole-grain, high-protein flour produced from hulled and roasted soybeans. The flour may be de-fatted, low-fat, or full-fat - check the ingredient labels to determine.
soy flour - It is made up of ground roasted soybeans processed into flour to use in baking. By itself, it makes a heavy bread, so it is usually combined with other flours. It can also be used to thicken gravies and sauces.
Textured soy protein (TSP) or (TVP) is made from defatted soy flour that is compressed and processed into granules or chunks. It is sold as a dried, granular product. When it is rehydrated with boiling water, TSP has a texture similar to ground beef.
In processing soybeans for oil extraction and subsequent soy flour production, selection of high quality, sound, clean, dehulled yellow soybeans is very important.
Of course all of them involve the use of soybeans, and there are one or two that also use soy flour in the recipe. All told, you can find over twenty types of soy sauce to grace your table and enhance the taste of your food.
TSP or TVP - Textured soy protein (TSP) or (TVP) is made from defatted soy flour that is compressed and processed into granules or chunks. It is sold as a dried, granular product.
Many of the powdered Egg Substitutes are egg-free and are produced from ingredients such as starch, yeast extract, soy flour, wheat gluten, gum, artificial flavorings, and coloring that simulate the texture and flavor of eggs.
This inexpensive, yet nutritious legume is used to make soybean oil, soy flour, soy sauce, miso, tamari, and tofu. Can also be used like any other bean.
In a separate bowl, mix 1-1/2 cups of brown rice flour, 1-1/2 cups of Hagman's gluten-free flour mix (more on that in a moment), 2 tablespoons of soy flour, 1 teaspoon each of xanthan gum, salt and cinnamon, and 1 tablespoon of baking powder.
soy: A legume used in many products, including soymilk, soy flour, and tofu.
spatula: A utensil with a broad, flat, flexible blade used for spreading or blending substances; comes in a variety of shapes and materials.
To cook in heated fat; for doughnuts, fry bread, or Funnel cakes, heat oil (2-3' deep) to 375˚F, turn products only once; drain well. To reduce fat absorption, substitute 5% of the flour weight with defatted soy flour (1 oz. soy flour + 15 oz.
Common substitutes from scratch include corn starch (2T per egg) or soy flour (1T + 2T water). Many use ready-made substitutes such as Ener-G brand egg replacer, which is largely made from potato starch.
Soy flour Like rye flour, this high-protein flour is usually combined with whole wheat flour to increase its rising ability. Spelt flour This ancient grain is used as a wheat substitute.
 See also: Flour, Cooking, Water, Sauce, Soy
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