I cannot use soy products. If a recipe calls for soy flour, what can I substitute instead? And will the quantity be the same?
By Frenchy from Phoenix, AZ
It's going to depend on what you are cooking or what you're baking. These two links will be very helpful if you study them (there are helpful sub-links for most of the flours listed too):
Can you try cornstarch? Soy flour is mainly used as a binding agent, so I would imagine cornflour would be just as good. I live in Europe and we have something called custard powder here. it isn't sweet and its a great binding agent. Don't know if you can find it in the U.S.
Have you tried using chickpea (garbanzo) flour instead? It is a protein flour as is soy flour. It is worth a try.
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I have a brownie recipe that calls for soy flour, what type of flour can I substitute?
By DAnnM from CA
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