By Frenchy from Phoenix, AZ
Here are the recent answer to this question.
By Anonymous 09/01/2010
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):
By cettina 09/01/2010
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.
By Barbara 09/01/2010
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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