Soy Flour
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Soy Flour
| 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 :)
Does anyone have any experience with soy flour?
Karen :)


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!!
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 :)