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soy flour


minimalistica
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has anyone used this?

 

I tried to make it into pancakes along with another kind of flour. It has a funny taste, so I think I have to combine it with something. I added some canola oil and some turbinado sugar to the mix.

 

They came out alright, but there's still that funny taste.

 

 

Any suggestions?

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I tried seeing how much I could use as a substitute for regular flour when making bread and I found that 1/3-1/2 soy made for decent bread when the other flour was whole wheat pastry...any more soy and it tasted a bit off...not bad just off

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