Insurance Posted March 4, 2009 Share Posted March 4, 2009 Sometime back I was reading The Tightwad Gazette. I cannot remember which book it was in, but one of them stated that you could substitute soy flour for the use of eggs in all of your baking. So, I bought a box (at Wal-Mart) and added it to my preps to be tried at a later time. I think it cost just a little over $2 for a 1-1/2 pound box and it is by Hodgsen Mill. Yesterday my husband decided he was going to take the day off and requested blueberry muffins for breakfast. Of course I was out of eggs, so I thought this would be the perfect time to try out the soy flour. Guess what? It worked beautifully! You could not tell any difference. My husband was anticipating a total flop, but he commented on how good they were. One heaping tbls. + 1 tbls. water is the equivelent of 1 egg. I also noticed on the back of the box that it said you could make your own soy milk. I thought that too might be good for people who have to drink soy milk due to food allergies or whatever. It also gave a recipe for making soy bread. I thought this was too great to keep to myself, so I just had to share with you all, but maybe you knew this already???? I think this is a wonderful thing to have in my emergency pantry. I'm going to have to get more. Link to comment
Cat Posted March 4, 2009 Share Posted March 4, 2009 Well... If I ever read this one, I probably filed it in the "Oh, sUUUUUUre" file and forgot about it. Thank you for actually trying it and reporting back!!! **Making a note to pick up soy flour...** BY THE WAY... Here's the website - http://www.tightwad.com/ T-Wad last updated 04/16/01, but there's still lots of "goodies"! Link to comment
Suz Posted March 4, 2009 Share Posted March 4, 2009 Thats a great tip, always nice to learn something new (adding soy flour to my list) Link to comment
OINK Posted March 4, 2009 Share Posted March 4, 2009 oh wow! thanks for the info. I know what I'll be buying friday LOL Link to comment
HazelStone Posted March 4, 2009 Share Posted March 4, 2009 I'll have to try that sometime. I was cleaning out my pantry and saw a box of soy flour left over from an ill-fated attempt at low carb cooking. Link to comment
sassenach Posted March 5, 2009 Share Posted March 5, 2009 Hey that is GREAT to know about soy flour. I will get some for my preps. I am dependent on store bought and if I have a hard time getting no 10 cans of dehydrated eggs then I know I will have another substitute for baking with 'eggs'. THANKS!!!! Link to comment
Lele Posted March 5, 2009 Share Posted March 5, 2009 Thanks for posting this. Adding soy flour to my prep list. This will also be easy to pack for those camp trips so I can still bake without eggs. Link to comment
Cat Posted March 5, 2009 Share Posted March 5, 2009 So... I picked a package up tonight at out local grocery chain. It was across the aisle from the regular flours, so if you don't find it at first, look for the specialty flours. Mine is from "Bob's Red Mill", one pound cellophane bag, and it cost me $2.69. The back says, among other things, that using soy flour will reduce the amount of fat absorbed if you use it in frying batters or dough. And to make soy milk, use 1 cup soy flour and 3 cups water. Bring the water to a boil, then slowly pour the soy flour into the water, stirring constantly with a whisk. Reduce heat and simmer for 20 minutes, stirring occasionally. Line a colander with cheesecloth or nylon mesh, strain mixture through it, and refrigerate immediately. May be flavored with sweetner, vanilla, or other flavoring if desired. Interesting!!! Thanks again, Insurance... I'll be trying the egg thing soon! Link to comment
ScrubbieLady Posted March 5, 2009 Share Posted March 5, 2009 I have been doing this for quite a while. Got it from Tightwad Gazette also. The only thing that I don't use it for is pastry or noodles. Great for meatloaf too. In some things, I add 2T of water because it seems a little dry. Link to comment
Insurance Posted March 5, 2009 Author Share Posted March 5, 2009 I baked cornbread to serve with last night's dinner. I'm STILL out of eggs, so I used the soy flour again. (If I had been thinking, I would have also used the butter flavored Crisco in place of the butter.) It turned out great, and for some reason it seemed a little more moist than usual. I'm not sure if that was due to the soy or if I baked it for just the right amount of time or what, but I ended up having two pieces because it was so good ~ that is something I never do! Before I tried using the soy, I did a quick search on the Internet just to see what opinions were out there. I only came across 2 people who said it did not work and both of them had used it for making brownies. I am wondering what went wrong or if maybe it was a just a fluke. If anyone makes brownies with the soy, would you please post about the results? Link to comment
Stephanie Posted March 5, 2009 Share Posted March 5, 2009 That is interesting indeed! This is what amazes me about MrsSurvival. I honestly think I learn something every single day that I am on here reading. Thanks! Link to comment
eeyorespi Posted March 5, 2009 Share Posted March 5, 2009 That it a great thing to know. I am wondering if anyone knows how long you can store soy flour? And, do you freeze it like regular flour? Liz Link to comment
Cat Posted March 5, 2009 Share Posted March 5, 2009 The package says "Keeps best refrigerated or frozen." See more info and products here: http://www.bobsredmill.com/ This is the soy flour I found and bought. http://www.bobsredmill.com/product.php?pro...=107&page=3 They also have "Organic Soy Flour" and "Lowfat Soy Flour" as well as a host of other products, like gluten-free products, bean soup mixes, and dry mixes. Fun site to explore!! Link to comment
Crazy4Canning Posted March 5, 2009 Share Posted March 5, 2009 Thanks for the reminder! I read this about a year ago in the BRM cookbook and had forgotten in. Bob's Red Mill is about 40 minutes away from us...we need to go again. Hmmm. Tax Time! Link to comment
OINK Posted March 5, 2009 Share Posted March 5, 2009 I just bought the Bob's brand, $2.29 for 1lb . It was last bag. Also bought a bag of organic soy flour from Arrowhead Mills, 1.5lb , for $2.99. Both of these were in the Organic Foods section of my store. ( Martins/Giant). So, I wonder if it would keep good if I vacuum seal it? I have no room in the freezers. Link to comment
anitapreciouspearl Posted March 5, 2009 Share Posted March 5, 2009 I just bought the Bob's brand, $2.29 for 1lb . It was last bag. Also bought a bag of organic soy flour from Arrowhead Mills, 1.5lb , for $2.99. Both of these were in the Organic Foods section of my store. ( Martins/Giant). So, I wonder if it would keep good if I vacuum seal it? I have no room in the freezers. I love this idea! Like the rest of you I am eager to try it. It is best stored in the fridge or freezer because it has a high (er) fat content and will go rancid if not stored properly over time. I have used soy flour for baking and cooking but never as egg replacer. Link to comment
Cat Posted March 11, 2009 Share Posted March 11, 2009 There are other substitutions... I'm guessing you add an equal amount of water. ~~~~ *Try arrowroot. Known for its easily digestible starch, it can be used to replace eggs in small batch recipes (4 or fewer servings). 2 Tablespoons = 1 egg *Then there is always cornstarch: 2 Tablespoons = 1 egg. *Potato starch is good, too: again, 2 Tablespoons = 1 egg. *1 heaping Tablespoon soy powder = 1 egg These four substitutes are meant for use in baking. I have had good results using arrowroot and potato starch in German Potato Salad...but I wouldn't push it any further. When it comes to sauces and dressings, lump it or leave it. Dennis Craven http://www.slashfood.com/bloggers/dennis-craven/page/2/ ~~~~ Link to comment
Snowmom Posted March 11, 2009 Share Posted March 11, 2009 Wow, this is all very interesting, I had never heard of using Soy Flour instead of eggs. Nor, arrowroot, so this is great to know. You learn something new every day you know. for posting this information. Link to comment
westbrook Posted March 11, 2009 Share Posted March 11, 2009 gelatine and flax can be added to the list Link to comment
Snowmom Posted March 11, 2009 Share Posted March 11, 2009 gelatine and flax can be added to the list How much to how much, Wes???? Link to comment
westbrook Posted March 11, 2009 Share Posted March 11, 2009 pretty much follow the amounts above. There was a thread on this a few years back... I wonder if it survived the move? I will have to look for the thread. Link to comment
Snowmom Posted March 11, 2009 Share Posted March 11, 2009 pretty much follow the amounts above. There was a thread on this a few years back... I wonder if it survived the move? I will have to look for the thread. Sounds good, for the info Wes. Boy do I have some printing to do. But, I'll wait until you find the other post. Link to comment
westbrook Posted March 11, 2009 Share Posted March 11, 2009 hear ya go... EGG SUBSTITUTES Chef Deborah Ener-g Type Egg Replacer 1 cup potato starch 3/4 cup tapioca flour 2 tsp. Baking powder Mix all well. Store in airtight container. To use: 1 & 1/2 tsp powder + 2 TBS water = 1 egg. 1 & 1/2 tsp powder + 1 TBS water = 1 egg yolk. When measuring, press powder firmly into measuring spoon. ---- Egg Substitute 1 TBS soy flour 2 TBS water Mix well. Equals 1 egg. ---- Flax Meal Egg Substitute 2 tsp flax meal 2 TBS warm water In a small bowl, mix flax meal and warm water. Beat until mixture has the consistency of egg. Equals 1 egg. ---- Tofu Egg Substitute 1/4 cup whipped Tofu Some liquid from recipe Mix well. Equals 1 egg. Egg Substitute 1 Tbs cornstarch 2 Tbs water Mix well. Equals 1 egg. Good for quick breads and cookies. Not so good for cakes. from cooking with canned foods http://mrssurvival.com/forums/index.php?sh...c=17369&hl= this thread needs a bump. Link to comment
Snowmom Posted March 12, 2009 Share Posted March 12, 2009 for the substitutes. I'll have to print these out right away. Link to comment
Recommended Posts
Archived
This topic is now archived and is closed to further replies.