Soy Flour

iVillage Member
Registered: 01-03-2006
Soy Flour
2
Mon, 06-07-2004 - 6:51am
I bought some soy flour because I saw it used on a low-carb cooking show on TV. It's a good carb, so I thought I would use it for chicken parmesan, marsala, et al. I plan to also use it as a thickening agent.

Does anyone have any experience with soy flour?

Karen :)
Photobucket
Avatar for michelleto3boys
iVillage Member
Registered: 03-26-2003
In reply to: karezz
Mon, 06-07-2004 - 9:29am

I've used it for basic things in the past and it's not changed anything. Like you I used it as a thickning agent or to lightly flour something.


So you watched them make that chicken Quesa also of food network! LOL~ I was thinking about making it this week, it's even on my menu plan!!

iVillage Member
Registered: 01-03-2006
In reply to: karezz
Mon, 06-07-2004 - 11:37am
Actually, they were using it to make fried chicken - which I have never and will never make (deep frying is scary!!!).

But using the soy flour really looked like a great idea. There is a new show about low-carb cooking on the Food Network that's pretty good - on SBD we need to be careful about fat content - though this show does seem to take that into consideration.

Karen :)

Photobucket