Soya Flour
This is a
concentrated vegetable protein which can replace eggs in baking. It is not
flour like any of the grain flours. Soya flour can be stirred into soups to
slightly thicken them and add to their nutritive value. Add a little extra
water when baking as it absorbs more moisture than wheat flour. This flour will
keep your bread and other baked items fresh for much longer. Add extra salt or
seasoning as it is bland.
It browns
more easily, so lower your oven temperature by about 25 degrees. Sift the flour
before measuring it. Soya flour has no gluten or starch to bind dough or
thicken sauces, so it cannot be used alone. When used with wheat flour, the
proportion usually recommended is two tablespoons of soya flour to a cup of
wheat flour, but as it is has a definite taste, start with one tablespoon.
Tofu
Made from
soy milk, this soft and fragile white cheese is also called bean curd, and has
been used by the Chinese for centuries as a fish or meat substitute. It is
delicious in salads, can be scrambled like egg or sweetened as a dessert.
Tofu is
easily digested and it has a fair protein content, but as it is very bland and
watery, it must be properly prepared and seasoned, and if used in salads it
should first be steamed.
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