Soya flour intended use and equivilent?

[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.

[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

[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.)

[breaddrink]

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.