hi everyone, i'm back again with more questions

I have just finished induction and currently on my 4th day of OWL. I wanted to try this recipe which involved 'soy flour', and i went to my local organic store and they say that 'soy flour' and 'soya flour' is the same....is this true?

I thought we are to avoid any type of flour because they must be high in carb rite?
so why is that i found quite a lot of recipe in most fo LC websites that uses soy flour for baking?
How do i know the carb count on this?

if someone can shed some light on this that would be very much appreciated

i'm going to be experimenting with lots of new recipe and just wanted to be sure

Thanks in advance!
Cheers,
Natalia

Soy flour and soya flour are the same thing.

The difference between soy and wheat is that soy is primarily protein and wheat is primarily starch. 1/2 cup of soy flour is a bit under 10 net gms. of carbohydrate. 1/2 cup of wheat flour (white, all purpose) is nearly 50. That's why you see soy flour in lc recipes.

Do pay attention to what's called for, though. While soy flour by any other name is soy flour, soy powder is different. Soy powder is a flour made from cooked soybeans (unlike soy flour, which is made from raw.) Soy powder is often slightly lower in carbs than soy flour. It definitely does not have the strong soy taste that soy flour does.

Finally there is soy protein isolate which is a powdered product which contains only the protein portion of soy. It's almost carb free and virtually tasteless.

Each product acts differently in recipes.

HTH


Maggie
5'1" ~~ Atkins since '98 (160)/Maintaining nicely (110) ~~ Redhead until further notice!

Just as a FYI, any recipe calling for more than a few tablespoons of soy flour is going to have a really bad soy aftertaste... You're better off using recipes that call for almond flour.

(296/226.5/135) 04/01/03
The Downward Spiral Begins

Soy flour does taste funny... just try the Atkins Bake mix and you will see what I mean. Their recipes for 'rolls' on the side of the canister tastes very much like corn muffins to us and that is the only thing we use that bake mix for. When I tried subbing it in my 'old' recipes like they suggest with their conversions I ended up with a nasty mess. Much better to use almond flour for your baking!

Susan

LC and feeling better every day!

Atkins since 7/18/03
210/185/140

so can we substitute soy flour from any recipe to almond flour? whats the carb count for almond flour per cup?

the one i'm going to try tonight is to make 'cheese bread' i can't remember where i got the recipe from but its something like this:

1 c soy flour
1 tsp baking powder
1/2 tsp salt
1 1/2 c shredded cheddar
1 egg
1/4 cream

Sift dry ingredients, stir in cheese.
combine eggs with cream and add to dry ingredients then mix well.

roll to 8x8 square and cut in 1" cubes.
place on greased baking sheet and springkle lightly with salt.
Bake at 350 degrees for 10mins.

this recipe makes 10 slices, and it only have 1g carb per slice.

apparently they say it taste good and the soy taste is pretty minimal. and this can also be use for pizza crust...

then again it uses 1 cup of soy flour, and shrinkydink said that if we use more than a few tablespoon in a recipe it will leave a really bad soy aftertaste....so i'm not sure if i should try this recipe.

hhmmm....i think i'll have a go tonight and will let you know if its turn out nice or not.

Don't know if this helps but here is a link to a site with lowcarb baking mix recipes.


http://www.carb-lite.au.com/61BAKERY...MixFlours.html

Connie

I am alergic to soy. What can a person use then insted? I am seeing some almond flour talk. Can anyone point me in the right direction to low carb recipes using almond flour? I am still on induction and plan to be for some time. NOt sure then if using almond flour would be a good thing.

Also I see some one mention soy protien..like in a protien shake mix?? What can a person use in induction for a protein shake? I have read some canisters but its confusing as we shoulnt have milk based stuff. Again I am allergic to soy so I cant use that.
Thanks!

Blessings,

Carol

**** Php 4:13 I can do all things through Christ who strengthens me.
(NKJV)****

Carol,

You can use whey protein isolate or milk & whey protein. I've seen them at my local health food store. You can look at various recipes for shakes and use the whey or milk/whey in place of soy, and a combination of heavy cream/water for milk. In shakes, the cream gives it a nice satisfying thickness.

In induction, I don't see a problem with a shake made of a couple of scoops of protein, a little heavy cream & water & some DaVinci syrup of your choice. Run it in the blender with an ice cube or two and it should be pretty good.

Maggie
5'1" ~~ Atkins since '98 (160)/Maintaining nicely (110) ~~ Redhead until further notice!