Question by  sruth (27)

Is cooking with soy flour like cooking with all-purpose white flour, or do adjustments need to be made?

My son can't eat white flour.


Answer by  archangelsgirl (93)

Cooking with soy flour requires you to be very careful to sift. It also works best in things that already have a strong taste. Soy flour tastes different, stronger than regular flour. As with all modifications in receipes, the bes way to start is to experiment.


Answer by  Sandrion (203)

It is exactly the same as cooking with all-purpose white flour. It has the same chemical reactions and acts just the same in every cooking application as regular white flour does.


Answer by  LeheckaG (1826)

(Gluten-free) soy flour contains more oil, browns quicker, absorbs more moisture, and does not hold-form or raise as much as all-purpose flour. Store it refrigerated; Try a 25 degree-Farenheit lower baking-temperature; use 33% more of it; blend with other gluten-free flours or add xanthan-gum OR guar-gum OR pre-gel starch. Reference a gluten-free or soy baking cookbook for recipe tips.


Answer by  jaime24 (744)

Cooking with soy flour is exactly the same as cooking with white flour. It is the same measurements. You can also use it for the same types of things like thickening gravy and soups. No adjustments are needed for this type of flour. It is also a lot healthier then using regular flour.

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