Sep. 8th, 2018 08:33 am
rebeccmeister: (Default)
[personal profile] rebeccmeister
Kind of random-seeming question:

For a very long time, I have been using soy flour as an additive when making baked goods. It's usually possible to replace up to 1/4 of the flour in any given recipe with soy flour without affecting the texture or flavor in noticeable ways, but I do notice that the soy flour makes me feel noticeably more full/satisfied and increases the time before I get hungry again.

However, our local grocery co-op has been completely out of soy flour for the last month, and there are multiple other reasons to reduce soy intake (Big Ag, estrogenic, etc).

So: have any of you ever tried some of these alternatives, and thus know anything about pros/cons? Also, do you have any other ideas for protein enhancement of baked goods?

-Garbanzo/fava flour blend (straight-up garbanzo has a strong flavor and is gassy so I am slightly afraid of this blend but IDK maybe it's fine?)
-Water chestnut
-???? others????

Date: 2018-09-08 06:39 pm (UTC)
From: [personal profile] shalpacafarm
Breadfruit flour is sold on eBay but one of the comments said it was gritty.

Date: 2018-09-08 09:13 pm (UTC)
tylik: (Default)
From: [personal profile] tylik
Chick pea flour on it's own is pretty great, but it's its own sort of thing, and the flavor is part of it. Better for savory stuff.

I've played with amaranth, but not for a while. ISTR it worked well when mixed with other things for baked goods, but it wasn't one I used a ton. Some people love it.

The ones that jump to mind are almond and coconut flour - potentially other nut flours, but many are too oil to work well. Almond in particular is high protein and easy to work with. Coconut is super trendy, but versatile, and my minor experience of it made it seem useful. (And I'm wildly allergic to both, but hey.) I used to make shortbread with almond flour and dried fruit for hiking, back before ubiquitous food bars.

Date: 2018-09-09 03:23 am (UTC)
bluepapercup: (Default)
From: [personal profile] bluepapercup
Coconut flour sucks up water though so you may have to play around with quanties of oil and such.

Date: 2018-09-08 09:15 pm (UTC)
threemeninaboat: (Default)
From: [personal profile] threemeninaboat
I was using garbazno flour for awhile but to each their own.

Date: 2018-09-08 10:31 pm (UTC)
From: [personal profile] rainswolf
I have made flatbreads with garbanzo powder. They were good and it's not expensive.

The other day I saw hazlenut powder and was intrigued, but it's extremely expensive.

Almond flour is so yum and pricey, but not as pricey as hazelnut...

Date: 2018-09-09 03:24 am (UTC)
bluepapercup: (Default)
From: [personal profile] bluepapercup
You could also look into powdered pea protein flour and also peanut flour.


rebeccmeister: (Default)

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