Anyone trying Soy Flour?

[Larry H.]

Those post a while back about the wonders of Almond Flour got me experimenting, but with some pretty "soggy" results. Wasn't thrilled with everything tending to fall into a gooey mess. I really wasn't thrilled to add half regular flour since it has such tendency to run high in carbs.

But today I finally got around to using some Soy Flour my mom had and was going to toss out. I can't say the exact way I made muffins, but I was delighted that what ever I did made them raise and bake and not be gooey. I think I can with time perfect something even more tasty, but for something that only has 3 or 4 carbs in it, I was impressed. I put a little low sugar apple butter on mine which helped it along but still has possibilities.

My basic recipe was for a test, about 1 cup of soy flour. around two tablespoons of splenda, two teaspoons of baking power and a dash of salt and about one teaspoon of cinnamon. A sprinkling of raisins. Mixed the dry ingredients together and added about a quarter cup applesauce instead of oil since I thought the oil might have helped the Almond Flour to be too wet. Added around a quarter cup of skim milk and a forth cup of egg beaters. Mixed it only till it was barely wet and it was quite thick. ( many recipes were saying it should be thin but I was leery of that). I put them in glass custard dishes and baked them for 20 minutes at 400. Could have been a bit lower heat I think. The best part was they came out dry and firm, no soggy mess. Were fine with some bit of topping, don't like butter so I didn't try that.

I think the idea is good. If it could be refined to develop a bit more flavor it would be suitable for a low carb addition to a meal or perhaps breakfast.

I am going to look into its use as a pancake recipe, which I think I saw one of, and perhaps it is a possible flour substitute that might create some kind of cookie with almost no carbs but would depend on what it was containing.

[foxl]

I am not using it recently, but probably will as it cools off and I get in a bread-y mood!

I used to add it to my bread recipes all the time for protein value. Just do not EVER use it uncooked -- it is terribly bitter!

[Larry H.]

The soy muffins reheated nicely and I could slice it in half to put some low sugar jam on it. No raise in carbs to speak of.

Having seen some pizza crust recipes on the net I combined some ideas and made a fair sized one tonight. I ate two thirds and my mom the rest. As is mentioned on some recipes the crust is very hard to spread and sticks to the pan pretty badly. If I do it over which I will I will use more oil on the pan than I did. It sort of puffed up in places in the pre baking. Maybe my use of egg beaters was a bit too much? At any rate after it was topped with sauce, onion, green peppers, mozzarella, parmesan, and some thin pepperoni slices and finished it looked quite good. Really it also tasted pretty darn good. Even my mom who was a complete sceptic decided it wasn't bad. Worst part was getting it off the pan, but some parts did well others stuck.

And the grand numbers we've all been waiting for.. At two hours including my usual low carb ice cream scoops I had a total of 116. Couldn't have been more pleased. Now this isn't to say everyone is going to see the same result I have no way of knowing. But the experiment so far seems to show that at least for me the Soy Flour has little effect compared to a white flour crust or roll.

Basically I just mixed about a cup of the flour with a third of a cup of egg beaters, a tea spoon or so of olive oil, threw in some pepper, salt, garlic, italian seasoning and baked it to take the topping. Added just enough water to make it mix up and look somewhat damp. Oh and I added some parmesan grated kraft cheese to the mix as well. I used as had been suggested a wet spatula to smooth it into a pizza shape maybe and 1/8 inch or so thick.

[ShottleBop]

How about 3- or 4-hours? (The fat in pizza slows down digestion of the carbs; folks sometimes report a delayed spike after eating it.)

[yannah]

I am still really hooked on those almond meal bisquits and berries.

[Larry H.]

How about 3- or 4-hours? (The fat in pizza slows down digestion of the carbs; folks sometimes report a delayed spike after eating it.)

Ok I will give it a try I am at just a bit over three hours now, I will go check and add the results to this message.

Oddly I am still at 116. I would have guessed perhaps it would have dropped a bit by now, but perhaps as you say there is some kind of slow delay, but evidently not a continued raise. But as always it might be this would send someone else way up? I have no way to know.

Sometimes I wonder exactly what goes on with me. I have had those above 125 Fasting readings mostly early on, I have had even a 200 one fateful evening after a meal. Others were holding fairly high for some time till they began to drop. And now I am getting reasonable readings where I am afraid that many would not? Sometimes I wonder if there is a syndrome of elevated readings that is a bit different than what we generally feel here is the usual outcomes. And maybe the exercise and lowered carbs has indeed caused a bit of a improvement in my functions at times? It is somewhat a mystery to me.

[Larry H.]

Yannah,

I too liked those almond flour muffins, but these made from Soy cost about a forth as much. I noticed the store I got it from also sold many other flours in the little bags. The almond was pushing 14.00 and this was in the 3.00 range.

Then too the muffin results I got were far superior in their ability to stay as baked and not turn into a rather damp soggy muffin. In fact some things I made with the Almond flour was just too pasty and I ended up dumping some things out.

I am going to try a gingerbread flat cake tomorrow to see what happens. The texture of the flour with the combined applesauce instead of shorting I think would made a very satisfactory texture for that type of item.

[Larry H.]

I tried the muffins again this time using a recipe off the net that has a thinner batter. It raised nicely and then fell somewhat as I expected it might. It oddly used no shorting, or applesauce such as I substituted the first try. Nor did I attempt to put raisins in it since it was rather thin. I cut the recipe by two thirds in order to just try two of them. The results were pretty good and much lighter and more airy inside that the first where the batter was almost thick. I don't know which I preferred, in some ways I enjoyed the heavier one as they didn't sag and had an even consistency inside. But either is an acceptable choice when regular muffins are out of the question.
I will be shortly be working in a cake type recipe to try out and other things such as cookies. Stay tuned. It doesn't appear were getting much interest here, but when you consider the low carbs It may catch on.

[Amanda84]

Here's a cheese muffin recipe I got from an Oz low carb site (fantastic recipe site) usiing soy flour:
Mix together:
3 eggs
half cup soy flour
50 gram grated cheese (I use cheddar)
2tsp baking powder
3 tbsp cream
3 tbsp sour cream
some onion powder (I use a bit of onion soup)

Mix together and put in muffin tins in paper cups.
Cook about 20 mins at about 200 celsius (350 fahrenhite)

Enjoy!

If you cook them let me know what you think. I cook them for breakfast. They are about 6 CHO.

[Granny Shanny]

Hey Amanda? Would that 50g of cheese be about 2 oz.? I could make these little yummies right now if I knew the correct conversion!

[Larry H.]

Amanda,

Yes I agree your recipe does look interesting. But as I got here from too much sugar perhaps, I also came with too much cholesterol so I have trouble adapting to things that use a lot of cheeses. Well I guess I could try the no fat version, but they have a real tendency to be like water when baked? Sounds like a good idea though especially if your not having to watch your fat intake too closely.

I made a partial version of a applesauce sheet cake last night that raised not at all. But the taste was pretty good and with some cool whip on top it made somewhat of a tart like product. I figured with the raisins which I cut in half the total carbs were about 5 or so for a 1/8 portion. The original recipe called for a cup cake with maple icing. Mom thought it might be possible to make a icing of fat free creme cheese with maple flavor and splenda, that might be worth a try.

This is all in the experimental phase at the moment. A trial of the recipe with beaten egg whites and more baking powder and a bit less flour may get a lighter result. I will try that and see. Also tinkering with the idea that a peanut butter cookie similar with those made here without flour might work with some soy four incorporated for a more cookie like out come?

[Amanda84]

Hi Granny Shanny, that would be correct 2oz cheese. They are quite divine considering they don't use flour. The fat thing Larry I'm not bothering too much about as I only have one or two in the day.
Be warned, put in the fridge as they'll mould if you leave them out.
Enjoy!

[Granny Shanny]

Many thanks! We may be having cheese muffins with our roast beef hash tonight!