Question:
BAKING WITH SOY FLOUR

I found this INCREDIBLE we site called lowcarbfriends.com I would like to try baking some loCarb goodies (and can't wait to try the fudge I found) I've noticed alot of things calling for SOY FLOUR- I've actually tried store bought cookies with Soy Flour (and they were great) but expensive- Does anyone know anything about Soy Flour- Carb counts ? Is this good stuff to use ???    — WABBIT F. (posted on December 5, 2003)

December 5, 2003
I love using soy flour, or I will use half Soy Flour and half Atkins baking mix (since the Bake Mix is so expensive).<br><br> http://shop.store.yahoo.com/carbsmart/bobredmilsoy.html<br><br><br> I buy it at the local large store, but that is the brand I buy.<br><br> Here is the nutritional info: <br><br> Serving Size 1/3 cup Servings per container 15 Calories 130 Total Fat 6g Cholesterol 0mg Sodium 0mg Total Carbohydrates 11 Dietary Fiber 5g Sugars 0g Protein 11g
   — kultgirl

December 5, 2003
I bought some soy flour at Wegmans a couple years ago. I made some Christmas cookies from it. The flour was extremely expensive and the cookies tasted like sh##. I threw the flour and cookies out. Low carb usually means it tastes like crap. At least I've never been lucky enough to find anything good.
   — Danmark

December 5, 2003
Here is a recipe, I found awhile back, on how to make your own Atkin's baking mix... Atkins Bake Mix 1 cup soy flour 2 cups soy protein isolate 2 tablespoon baking soda 1 teaspoon salt 2 tablespoons Splenda (I used 1/8 tsp stevia, 1 T splenda) Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same. 1 1/2 carbs per 1/4 cup serving
   — Renee A.

December 5, 2003
I really like that web site www.lowcarbfriends.com they have great support msg boards and chat rooms, lots of friendly people too. I will tell you that soy flour has no gluton so it does NOT rise like wheat flour does. It also doesn't have the best flavor. When I dieted the Atkins way I tried a lot of those things but one thing I found is that if I could spend more time eating what is truely the better choice (high protein) rather than trying to substitue for the things I missed then I would feel more satisfied. The great part was that with time, I no longer missed those sweets. When I wanted something sweet I tried to make good choices (yogurt or low fat cookies) and keep it brief. OBVIOUSLY I DIDN'T ALWAYS DO WELL WITH THAT. The other thing to remember is that we all tast and enjoy different things, so you may just want to try the soy flour. Good Luck. Best wishes for the holidays. Angie going to the OR on Tuesday 12/9 YA!
   — Angie Taylor