If anyone would like me to write a recipe for a mix that uses buckwheat flour instead
of soybean flour, let me know in the comments.
Corn meal (also known as ground yellow corn) contains 9 percent protein,
soybean flour contains 37 percent protein, and wheat contains 10 percent protein.
1 cup + 2 tbsp sifted cake flour = 1 cup sifted all - purpose flour; 1 cup minus 2 tbsp unsifted flour = 1 cup sifted all - purpose flour; 1 1/2 cups breadcrumbs = 1 cup sifted all - purpose flour; 3/4 cup whole wheat flour or bran flour + 1/2 cup all purpose flour; 1 cup rye or rice flour; 1/4
cup soybean flour + 3/4 cup all - purpose flour Whole - wheat flour usually can be substituted for part or all of the all - purpose flour in most recipes.
Foods such
as soybean flour, tapioca flour, rice, corn, buckwheat, and potatoes are usually safe for people with celiac disease.
What made them better was dipping them in the chocolate and kinako, a roasted
soybean flour commonly used in traditional Japanese cuisine.
The Kinako Stick is apparently a semi-soft chewy candy covered with an ample amount of
roasted soybean flour.
One of my readers recently asked if she could substitute a non-bean flour for
the soybean flour in the Gluten Free Sandwich Bread recipe.
Soy products, such as tofu, tempeh, and
soybean flour are also good options for vegetarians.
My experience from the last Tokyo Treat box candy that had roasted
soybean flour was that I absolutely do not care for the stuff.
That said, we pulled apart the weird, dense stick into three pieces and gave it a go, coating Bridget's tabletop in
soybean flour.
Run far, far away from
the soybean flour in particular.