Hey everyone. I just discovered the show last night. I have been low carbing for a couple of years now. I am having trouble woth everything I bake using soy flour. All my baked stuff comes comes out gummie and gooey. I am using a soy flour by Hodson Mill. Any ideas on what I am doing wrong?

Thanks

hmm, usually mine end up heavy and dry!

Make sure you are measuring everything correctly and baking for the right amount of time. Also, check the freshness of what ever levening agent you're using. If you've not done it, get a thermometer and check the temp of your oven. I found one of mine (in an older house) to be way off!

Help! The soy flour that I find in my health food store is yellow and grainy and not at all like the white powdered looking soy that Blaine uses. Anybody know the brand name so that I can either have it ordered or search the net for it? Thanks

Blaine uses Hodgson Mills. I found it at my Super WalMart. It's also available online

quote:

Originally posted by operalady:
Blaine uses Hodgson Mills. I found it at my Super WalMart. It's also available online

I tried it, but Bob's Red Mill is a lot better. It doesn't have that bitter/flat flavor of Hodgson Mills.

Scientists are warning people about soy isolate (look at the ingredients of protein bars) because it gives you 13,000 - 20,000 TIMES the estrogen normally found in an equal amount of wheat flour, because soy contains three types of hormones called "phytoestrogens." It's especially important for men to avoid it.

Remember; soy flours have different starch and protein components than wheat flours. You may find that some recipies will need you to add a starch such as corn starch, tapioca starch , or potatoe starch to compensate for this difference.

Try substituting 1/4 cup of whatever flour you use with Milled Flaxseed. 0 net carbs and 2600mg of Omega 3's per serving.

When I make pancakes, I use 3/4 cup flour and 1/4 cup flaxseed.