Question:
Anyone cooked with soy flour?

It has about 9 carbs per 1/4 cup as opposed to white flour at 20 or 22 carbs.. I didn't check the protein but I'll bet its got a bit more. I'm going to try it this weekend, anyone use it? Tips would be great    — Lisa C. (posted on May 23, 2003)

May 23, 2003
I bought a bag of soy flour and experimented with it and everything tasted like crap. It just doesnt have a neutral taste... it tastes very beany. So I tried blending it with flour and everything still had too many carbs and tasted like crap. The only thing that came out decent was pancakes, but then I cannot have real syrup so it wasnt worth it. I dont eat bread anyhow... so I put it in the freezer and forgot about it. ciao, suze
   — SusanMaria

May 23, 2003
I was on Atkins for 2 years and got quite good with soy flour. I love it. You can brown meat with it but it burns easily, so be careful with the heat. You can try a small amount of olive oil and saute chicken strips coated with egg and soy flour... yum! Low carbs and low fat too. I haven't tried baking with it, but with coating and sauteing, it's wonderful.
   — Happy I.

May 24, 2003
I bought a bag of it to make cookies and cake with. It is the most foul tasting bleeping stuff I ever had in my life. I paid an outrageous price for it and I dumped it all out in the garbage. From my exerience, those low carbohydrate flours and pasta's are shi##. Wish they were'nt as I'd like to eat low carb.
   — Danmark

May 26, 2003
Soy flour isn't meant to be used alone...it is a 'nutritional' supplement added sparingly (so I'm not sure how much nutrition you would really get out of it) to other flours. I think it also helps with the texture of breads some.
   — eaamc