Soy Flour, Oat bran flour, wheat bran, flax seed, vital weat gluten

Many recipes I see call for soy flour. While I once could find that in my
town, I cannot find soy flour now. I am going to check one more store.I can
find the others listed, and I have bought them for some reason.

Can out bran flour be substituted for soy flour with the same carb results?
I bought George Stella's cookbook, and a lot of the reipes that use Soy
flour do not have a big carb count, but soy flour has 8 carbs, 3 fiber per
1/4 cup.. Oat bran flour has 24 carbs 3 fiber per 1/4 cup.

I am confused.



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I've never heard of "oat bran flour" but oat flour is simply ground oats
and has 14g carbs and 2g fibre per 1/4 cup. I get it from my natural foods
grocery and use it as part of my flour substitute blend, which also
includes oat fibre, ground flax, wheat protein isolate and wheat gluten.
I don't know if oat flour could sub for soy flour but you can do a google
search to find the properties of each type to see if there's any
similarities. Wheat bran won't substitute for soy or any other flour. It
doesn't have any "flour" properties.

on Fri, 1 Jul 2005 19:21:14 -0500, "Pamela and Howard Signa"
wrote:

Many recipes I see call for soy flour. While I once could find that in my
town, I cannot find soy flour now. I am going to check one more store.I can
find the others listed, and I have bought them for some reason.

Can out bran flour be substituted for soy flour with the same carb results?
I bought George Stella's cookbook, and a lot of the reipes that use Soy
flour do not have a big carb count, but soy flour has 8 carbs, 3 fiber per
1/4 cup.. Oat bran flour has 24 carbs 3 fiber per 1/4 cup.

I am confused.

-----
Bev

Thanks,. The Oat Bran flour is mad eby Hodgen's Mill.

I did find some Whole grain oat flour by Bob's red Mill at the last store.
16 g carbs 3 fiber per 1/3 cup

We live in a town in the south, of about 65000 with the area communities. We
have super walmart, but we are in the south, so not too many people I guess
care for these types of things. Makes it harder when trying to do new
things. I guess I could order some off the net though.

If I wanted to make something that called for soy flour, can the vital wheat
gluten be substituted one for one for that?


"Sherry" wrote in message
...
I use high gluten wheat flour for most things - 5g/¼c. Or a combo of HGWF
and CarbQuik, depending on what I'm making. The "bread" I make uses the
above plus flax meal (which I grind on an as-needed basis) and wheat germ
as
the base.
--
Sherry
364/320/195
low carb since 4/4/05
NEW - My Low Carb site: http://lowcarb.owly.net

"Pamela and Howard Signa" wrote in message
.. .
Many recipes I see call for soy flour. While I once could find that in
my
town, I cannot find soy flour now. I am going to check one more store.I
can
find the others listed, and I have bought them for some reason.

Can out bran flour be substituted for soy flour with the same carb
results?
I bought George Stella's cookbook, and a lot of the reipes that use Soy
flour do not have a big carb count, but soy flour has 8 carbs, 3 fiber
per
1/4 cup.. Oat bran flour has 24 carbs 3 fiber per 1/4 cup.

I am confused.

I use high gluten wheat flour for most things - 5g/¼c. Or a combo of HGWF
and CarbQuik, depending on what I'm making. The "bread" I make uses the
above plus flax meal (which I grind on an as-needed basis) and wheat germ as
the base.
--
Sherry
364/320/195
low carb since 4/4/05
NEW - My Low Carb site: http://lowcarb.owly.net

"Pamela and Howard Signa" wrote in message
.. .
Many recipes I see call for soy flour. While I once could find that in my
town, I cannot find soy flour now. I am going to check one more store.I
can
find the others listed, and I have bought them for some reason.

Can out bran flour be substituted for soy flour with the same carb
results?
I bought George Stella's cookbook, and a lot of the reipes that use Soy
flour do not have a big carb count, but soy flour has 8 carbs, 3 fiber per
1/4 cup.. Oat bran flour has 24 carbs 3 fiber per 1/4 cup.

I am confused.

I ordered some from netrition along with almond flour and carbequick.
Shipping is only 4.95.

"Sherry" wrote in message
...

"Pamela and Howard Signa" wrote in message
...
Thanks,. The Oat Bran flour is mad eby Hodgen's Mill.

I did find some Whole grain oat flour by Bob's red Mill at the last
store.
16 g carbs 3 fiber per 1/3 cup

We live in a town in the south, of about 65000 with the area
communities.
We
have super walmart, but we are in the south, so not too many people I
guess
care for these types of things. Makes it harder when trying to do new
things. I guess I could order some off the net though.

If I wanted to make something that called for soy flour, can the vital
wheat
gluten be substituted one for one for that?

I have subbed it for recipes I've used but for the most part I create my
own
recipes and baked goods. I also keep some soy flour here but have never
used it; I just use the HGWF.

I order many of my grain/seed/nut products in large quantities for my
business anyway from www.clnf.org , and the other things from
www.netrition.com . The prices at the health food stores around here are
ridiculous, at least double what I pay at clnf.


--
Sherry
364/320/195
low carb since 4/4/05
NEW - My Low Carb site: http://lowcarb.owly.net

"Pamela and Howard Signa" wrote in message
...
Thanks,. The Oat Bran flour is mad eby Hodgen's Mill.

I did find some Whole grain oat flour by Bob's red Mill at the last store.
16 g carbs 3 fiber per 1/3 cup

We live in a town in the south, of about 65000 with the area communities.
We
have super walmart, but we are in the south, so not too many people I
guess
care for these types of things. Makes it harder when trying to do new
things. I guess I could order some off the net though.

If I wanted to make something that called for soy flour, can the vital
wheat
gluten be substituted one for one for that?

I have subbed it for recipes I've used but for the most part I create my own
recipes and baked goods. I also keep some soy flour here but have never
used it; I just use the HGWF.

I order many of my grain/seed/nut products in large quantities for my
business anyway from www.clnf.org , and the other things from
www.netrition.com . The prices at the health food stores around here are
ridiculous, at least double what I pay at clnf.


--
Sherry
364/320/195
low carb since 4/4/05
NEW - My Low Carb site: http://lowcarb.owly.net

On Fri, 1 Jul 2005 19:21:14 -0500, "Pamela and Howard Signa"
wrote:

Many recipes I see call for soy flour. While I once could find that in my
town, I cannot find soy flour now. I am going to check one more store.I can
find the others listed, and I have bought them for some reason.

Can out bran flour be substituted for soy flour with the same carb results?
I bought George Stella's cookbook, and a lot of the reipes that use Soy
flour do not have a big carb count, but soy flour has 8 carbs, 3 fiber per
1/4 cup.. Oat bran flour has 24 carbs 3 fiber per 1/4 cup.

I am confused.

I buy my soy flour at the Walmart super center in Pasadena.

Pamela and Howard Signa wrote:

Thanks,. The Oat Bran flour is mad eby Hodgen's Mill.

When milled grain is separated into: endosperm (almost all
starch), bran (almost all fiber) and germ (has fat protein
etc).

Whole grain flour should include all 3 in the natural
ratio. Refined flour contains endosperm.

Bascially, the term "oat bran flour" doesn't make sense
without further detail. Is it refined flour plus ground
bran, making it whole grain minus the germ? If so what's
the ratio?

I did find some Whole grain oat flour by Bob's red Mill at the last store.
16 g carbs 3 fiber per 1/3 cup

Still need to know the ratio of bran in it compared to
"oat bran flour".

If I wanted to make something that called for soy flour, can the vital wheat
gluten be substituted one for one for that?

Vital wheat gluten can be anywhere from purified wheat
protein (won't work as a substitute plus much too expensive)
through regular flour that's made fortified with purified
protein (will work as a substitute but different carb
counts). So "it depends".