Wed, Sep-26-01, 17:40
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Forum Founder
Posts: 37,436
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Plan: LC, GF
Stats: 241/190/140
BF:
Progress: 50%
Location: Eastern ON, Canada
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soy flour
hi Amanda ..
You're right, soy flour is rather strong tasting. I've found that if you "toast" the flour a bit before using, it gives a nice flavour, and kills the "beany-ness".
Don't toast a lot at once, just what you think you might use within a week or so. Use a dry skillet over medium-low heat. Keep stirring. The second it looks like its getting a wee bit brown, take it off the heat (it will continue to toast a bit even afterward). Let it cool before using in your recipe. You can save any leftover in a tightly covered container in the fridge for about a week.
Oh, and the soy flour itself is best kept airtight in the fridge too.
The pancakes do make a nice change, don't they?? Enjoy.
Doreen
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