soy flour question

The low carb breads on the market are still raising my blood sugar too much.
I occasionally like to make an open faced sandwich. I found some bread
recipes using soy flour I want to try. When a recipe calls for a certain
amount of soy flour does it mean "sifted" or "not sifted"? Is the carb
count of a cup of sifted soy flour different than a cup of unsifted soy
flour?

Anybody have the carb counts of soy flour on hand? Thanks!

Bread is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW


"Mary" wrote in message
...
The low carb breads on the market are still raising my blood sugar too
much.
I occasionally like to make an open faced sandwich. I found some bread
recipes using soy flour I want to try. When a recipe calls for a certain
amount of soy flour does it mean "sifted" or "not sifted"? Is the carb
count of a cup of sifted soy flour different than a cup of unsifted soy
flour?

Anybody have the carb counts of soy flour on hand? Thanks!

I doubt there is any significant difference in the amount of soy flour
in a sifted cup vs unsifted. A quarter cup has 9g of carb, 4g fiber, 5
g net

The biggest problem with soy flour is that it has a strong undesirable
taste, which limits how much you can use in a recipe.

It is possible to live without bread.

"Mary" wrote in message
...
The low carb breads on the market are still raising my blood sugar too
much.
I occasionally like to make an open faced sandwich. I found some bread
recipes using soy flour I want to try. When a recipe calls for a certain
amount of soy flour does it mean "sifted" or "not sifted"? Is the carb
count of a cup of sifted soy flour different than a cup of unsifted soy
flour?

Anybody have the carb counts of soy flour on hand? Thanks!

wrote:
I doubt there is any significant difference in the amount of soy flour
in a sifted cup vs unsifted. A quarter cup has 9g of carb, 4g fiber, 5
g net

The biggest problem with soy flour is that it has a strong undesirable
taste, which limits how much you can use in a recipe.


I haven't made bread with soy flour, but I have made cookie treats,
pancakes and soy flour crumbles that serve as crust on custards. The bad
soy taste disappears once the soy is heated beyond a certain temperature
and time, and then it tastes great. Otherwise soy flour is unpalatable.
You will need to experiment with it. I can't give you temperatures and
times but the cooking I've done with it has not proven to be too
technical for almost unvarying success.

Cookies and pancakes are not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW


"Uncle Enrico" wrote in message
.net...
wrote:
I doubt there is any significant difference in the amount of soy flour
in a sifted cup vs unsifted. A quarter cup has 9g of carb, 4g fiber, 5
g net

The biggest problem with soy flour is that it has a strong undesirable
taste, which limits how much you can use in a recipe.


I haven't made bread with soy flour, but I have made cookie treats,
pancakes and soy flour crumbles that serve as crust on custards. The bad
soy taste disappears once the soy is heated beyond a certain temperature
and time, and then it tastes great. Otherwise soy flour is unpalatable.
You will need to experiment with it. I can't give you temperatures and
times but the cooking I've done with it has not proven to be too technical
for almost unvarying success.

so you would use soy flour for a pie crust?

--

dear mr. bush,
http://www.michaelmoore.com/words/in...d=4924#mistake



"Uncle Enrico" wrote in message
.net...
wrote:
I doubt there is any significant difference in the amount of soy
flour
in a sifted cup vs unsifted. A quarter cup has 9g of carb, 4g fiber,
5
g net

The biggest problem with soy flour is that it has a strong
undesirable
taste, which limits how much you can use in a recipe.


I haven't made bread with soy flour, but I have made cookie treats,
pancakes and soy flour crumbles that serve as crust on custards. The
bad soy taste disappears once the soy is heated beyond a certain
temperature and time, and then it tastes great. Otherwise soy flour
is unpalatable. You will need to experiment with it. I can't give you
temperatures and times but the cooking I've done with it has not
proven to be too technical for almost unvarying success.

Pie crust is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW


"rosie read n' post" wrote in message
...
so you would use soy flour for a pie crust?

--

dear mr. bush,
http://www.michaelmoore.com/words/in...d=4924#mistake



"Uncle Enrico" wrote in message
.net...
wrote:
I doubt there is any significant difference in the amount of soy flour
in a sifted cup vs unsifted. A quarter cup has 9g of carb, 4g fiber, 5
g net

The biggest problem with soy flour is that it has a strong undesirable
taste, which limits how much you can use in a recipe.


I haven't made bread with soy flour, but I have made cookie treats,
pancakes and soy flour crumbles that serve as crust on custards. The bad
soy taste disappears once the soy is heated beyond a certain temperature
and time, and then it tastes great. Otherwise soy flour is unpalatable.
You will need to experiment with it. I can't give you temperatures and
times but the cooking I've done with it has not proven to be too
technical for almost unvarying success.

I noticed a couple of times on George Stella's show (Low carb and Lovin'
It!), he adds Splenda to Soy flour to "reduce the bitter taste."

Anybody tried that?

Steve

wrote in message
oups.com...
I doubt there is any significant difference in the amount of soy flour
in a sifted cup vs unsifted. A quarter cup has 9g of carb, 4g fiber, 5
g net

The biggest problem with soy flour is that it has a strong undesirable
taste, which limits how much you can use in a recipe.

When making bread out of soy flour, Blaine Jelus from "Blaine's Low-carb
Kitchen puts a teaspoon or so of onion powder in the recipe to take the
"bite" out of the soy.


"Cubit" wrote in message
. net...
It is possible to live without bread.

"Mary" wrote in message
...
The low carb breads on the market are still raising my blood sugar too
much.
I occasionally like to make an open faced sandwich. I found some bread
recipes using soy flour I want to try. When a recipe calls for a
certain
amount of soy flour does it mean "sifted" or "not sifted"? Is the carb
count of a cup of sifted soy flour different than a cup of unsifted soy
flour?

Anybody have the carb counts of soy flour on hand? Thanks!