Soya flour intended use and equivilent?
Posted:
Mon May 22, 2006 8:45 pmby breaddrink
I have a sausage recipe that calls for soy flour but I don't have any.
What is the intended use for it and can I replace it with something else I might have?
Rob.
Posted:
Mon May 22, 2006 9:16 pmby jenny_haddow
Soya flour is gluten free and often used by those with gluten intolerance. Rice flour would be a substitute or any flour made from a gluten free seed. Sago is one I believe. Without seing the recipe I am just highlighting the main thing that separates soya from wheat flour.
Hope this is of help
Jen
Posted:
Tue May 23, 2006 7:01 amby Wohoki
Soya also cotains a protein called lecethin, which is a powerful emulsifier, and so would bind more moisture than rice or wheat.
Try adding a little mustard powder with your rusk, if you can't get the soya: it is as effective, and 1 tea spoon per kilo would go largely untasted (also, it loses it's 'bite' in 12 hours or so.)
Posted:
Thu May 25, 2006 6:04 amby breaddrink
Wohoki wrote:Soya also cotains a protein called lecethin, which is a powerful emulsifier, and so would bind more moisture than rice or wheat.
Try adding a little mustard powder with your rusk, if you can't get the soya: it is as effective, and 1 tea spoon per kilo would go largely untasted (also, it loses it's 'bite' in 12 hours or so.)
Many thanks...I'll go hunting at the supermarket.
Rob.