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Old 12-17-2008, 06:39 AM   #1
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Substitute for soy flour?????

I have some old low carb recipes that use soy flour. Does anyone know what can be used in place of it? I don't want to use soy flour. TIA
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Old 12-17-2008, 09:59 AM   #2
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I also avoid soy products. I substitute various nut flours, flax meal, Carbalose, or Carbquik.

Kevinpa and some others have developed some flour mixtures that work well. I particularly like Kevin's.
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Old 12-18-2008, 12:12 PM   #3
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Quote:
Originally Posted by Kisal View Post
I also avoid soy products. I substitute various nut flours, flax meal, Carbalose, or Carbquik.

Kevinpa and some others have developed some flour mixtures that work well. I particularly like Kevin's.
Does anyone have a mixture that is made with easily available products? I don't have carbquick or carbolose flour and don't really want to buy them if I can help it.
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Old 12-18-2008, 04:57 PM   #4
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I have these, but I haven't tried them. Things like vital wheat gluten, oat flour, whey protein powder and xanthan gum are generally readily available in health food stores and even in many supermarkets.

Swinglow's Sub for 2 Cups Carbquik
http://www.lowcarbfriends.com/bbs/lo...m-cookies.html

As a substitute for 2 C of CQ flour:
1+1/4 C vanilla (or plain, depending on the recipe) whey protein powder -- sometimes I may use 1+1/3, or even 1+1/2 cup whey protein, depending on the recipe)
2 T vital wheat gluten flour (Bob's Red Mill -- 6 g carbs per quarter-cup)
2 T oat flour (she used soy flour)
1 to 2 tsp xanthan gum
1 tsp baking powder (this is in addition to whatever is called for the recipe)
=============
Raos LC Flour Substitute
Low Carb Flour Mix - Low Carb Friends
(Posted by CarolynF)

Combine in a bowl, in these proportions:
4 parts sifted whole grain oat flour
2 parts sifted plain whey powder
2 parts sifted finely ground almond flour
1 part sifted vital wheat gluten

Sift the mixture AT LEAST 4 times to thoroughly combine. Each time
you sift, discard any lumps or coarse bits left at the end.

For 1 1/4 cups of the flour mix, there are approximately 40 net carbs.

NOTE: Choose your measuring unit (such as a 1cup, 1/4cup, etc.
measure) based on how much flour substitute you want to make. After it is made you can store any extra in a sealed glass jar in the refrigerator.
=============
Fake Cakeabilty (to be added to nut flours)
http://www.lowcarbfriends.com/bbs/lo...aking-aid.html

1/4 cup egg white powder (like JustWhites)
1 tsp xanathan gum
1 tablespoon baking soda
1 Vitamin C tablet - crushed. Or 1 tsp powder

I crushed the vitamin C in a coffee grinder.

Someone on this board posted it and it works beautifully.
1/4 cup per 1 cup ground nuts.
============
Jennifer Eloff's SPLENDID LOW-CARB BAKE MIX™
Bake Mix Recipe From Jennifer Eloff of Sweety.com | HoldTheToast Press -- Dana Carpender's blog.

This tasty bake mix guarantees a low-carb result in your baking. Regular sugar and white flour recipes will have carbs reduced by about 75% to 85% or more, if Low-Carb Bake Mix is substituted for white flour and SPLENDA® Granular is used to substitute for sugar and high-carb dairy is changed to low-carb, etc.

1 2/3 cups ground almonds (400 mL)
2/3 cup vanilla whey protein* (150 mL)
2/3 cup vital wheat gluten (150 mL)

{I used 80%, however 75% will work well in most recipes. Bob’s Red Mill vital wheat gluten (75%) is very good quality. Dana Carpender}

*This recipe will be referred to as Low-Carb Bake Mix in recipes.

In large bowl, combine ground almonds, vanilla whey protein and vital wheat gluten. Use a large wooden spoon to stir and mix well.

Store in a closed container at room temperature. Shake container to ensure ingredients are combined well.

{See Helpful Hints below for instructions on how to use this bake mix.}

Helpful Hints: If very slightly coarser ground almonds (still almond flour) are used, the total yield for this bake mix is 1/3 cup (75 mL) more than the 3 cups (750 mL) one would expect. If one chooses to see the yield as 3 cups (750 mL), the carbs increase slightly to 3.7 g. I only recently understood why this occurs, however, the recipes will not be adversely affected as differences are very slight.

To use this bake mix: For every cup of flour in your recipe, replace with l cup (250 mL) of Low-Carb Bake Mix, PLUS 2 tbsp (25 mL). The aforementioned rules apply also to replacing any of the Ultimate Bake Mixes from my previous cookbooks (which are a cup-for-cup substitution for all-purpose flour) as well as Vital Ultimate Bake Mixes, page 66 with this bake mix.

Once again, always add liquid cautiously to your own recipes that you wish to de-carb. Sometimes as much as 1/2 cup (125 mL) less wet ingredients (this includes ingredients such as butter, olive oil, applesauce, pumpkin, water, yogurt, sour cream, cream, etc.) will be required. Typically, most of the time, it is 1/4 cup (50 mL) wet ingredients that will need to be omitted from your regular recipe.

*If the application for this bake mix is for a savory baked product, it is possible to replace vanilla whey protein powder with natural whey protein powder.

Ground hazelnuts or pecans may be used instead. This bake mix is useful for piecrusts, muffins, loaves, many cakes, cookies and squares, some cooking applications and it guarantees lower carbs as well.

This bake-mix is one of many versatile low-carb bake-mixes (all of which are quite suitable for low-carbing) developed and used in many tasty desserts and baked products, by the best-selling Low-Carb cookbook author, Jennifer Eloff (see Low-Carb.us :: Low carb cookbooks and recipes using Splenda ) It may be reprinted, published on the internet, or referenced, as long as it is accompanied on the same page, by this acknowledgment.
=============================================
Bake Mix
(posted by Barbo on LCF)

Source of Recipe Unknown

List of Ingredients

1 cup almond flour
1 cup vital wheat gluten
1 cup unflavored whey protein powder
4 packets Splenda
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Blend well, and use as you would any other bake mix
==========
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Old 12-19-2008, 09:15 AM   #5
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Thank you so much.
That is perfect.
Hugs and happy holidays to you
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Old 12-19-2008, 09:38 AM   #6
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Kisal: Thank you so much for posting these all in one place! I'm going to bookmark it. I've been playing with different mixes and this really helps a bunch. I like using whey too and combined with oat flour and oat fiber, I've found I don't need to use the Carbalose and Carbquick (never could get past the "twang")

Thanks again!
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Old 12-19-2008, 11:09 AM   #7
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You're both very welcome! Happy holidays to you!
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Old 07-27-2009, 03:58 PM   #8
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Can almond flour be substituted for soy flour? Or, how about coconut flour? I am trying to come up with high fiber recipes for things that I can make for breakfast. I would like to avoid using soy as much as possible.

Thanks for your help.

Nicole
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Old 07-27-2009, 04:36 PM   #9
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Oat flour is a great sub for soy flour - oat flour is only slightly higher in carbs than soy flour.
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Old 07-27-2009, 04:57 PM   #10
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Thanks, Jennifer for your reply. The recipe I am going to use already calls for oat flour. So, do you think that I should just double up the oat flour? I am actually trying to kill two birds with one stone; I am trying to make this a high fiber recipe with ingredients that are helpful in lowering cholesterol. I know that oats are good for this, and almonds, too.
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Old 07-27-2009, 06:13 PM   #11
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Lambyoung, is it possible to share your recipe here, so that I can take a look?
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Old 09-21-2009, 05:32 PM   #12
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I have a question about soy flour. I use a mixture of coconut, soy and almond flours together. If a recipe calls for 1 cup of flour, I will use a third of each of the above flours. I do not bake often. I have probably used 3 cups total of soy flour this year. Is it ok to use this, or I guess the question is, why is it so bad?
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Old 02-17-2012, 09:41 AM   #13
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I am trying to determine if Soy Protein Isolate may be substituted for whey protein in a recipe that I found for Naan bread. The recipe calls for 1/3 cup only and makes 9 servings. Is it possible to switch and if so will the flavour be affected?

Thanks,

ExplorerGirl
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Old 02-18-2012, 10:04 AM   #14
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ExplorerGirl yes you can switch. It should work out well. I would try it to see.

Melsreturn--- If you can handle soy , go for it. I loved it before I found out I was allergic. Some people don't like the taste , and some have thyriod problems and can't use it. There is also a faux Atkins bake mix if you want it. MMorris uses soy flour a lot on here and she likes it.


You can find soy flour at walmart in baking isle. It's cheap.
Also look in bins and see it they have protein isolate, they do up here.
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