I read somewhere (and I think that it was in Countyrside Mag) that you could replace an egg in a recipe with soy flour. I have searched and can't find that article. Does anyone know how to substitute with the soy flour?

-- Rhonda Pilkington (info@pilkguns.com), January 03, 2002

Answers

One tablespoon soy flour plus 1 1/2 teaspoons water equals one egg. I've never tried it myself so I can't say how well it works.

-- Sherri C (CeltiaSkye@aol.com), January 03, 2002.

This is from the Tightwad Gazette book: Substitute one heaping tablespoon of soy flour and one tablespoon of water for an egg in baking.

-- connie in nm (karrelandconnie@msn.com), January 03, 2002.

I have tried the substitution of soy flour for egg in cooking.In most recipes that call for more than one egg you can use 1 real egg and use the soy flour and water for the rest of the eggs called for in the recipe. As I said it ussually works fine just use common sense e.g. it doesn't work very well if your making an angel food or chiffon cake ect.

-- carla Sloan (twosloans@texoma.net), January 03, 2002.

Rhonda, Small world. I wrote the article for Countryside that mentioned using soy flour. I use it regularly, because my partner and I both have high cholesterol and this lets us enjoy baked goods. I dont use any eggs, although my recipes usually only call for one or 2. I have not made a cake, but make muffins and breads frequently. I use 1 T soy flour and 1 T water, for each egg called for. I also found that increasing the baking powder slightly improves the rise of things. Good luck, Sam

-- Sam McFarland (sammc0@yahoo.com), January 03, 2002.

Soy flour is a no-no for anyone taking synthroid. Annette

-- a.eadie (a.eadie@mailexcite.com), January 03, 2002.

I used to do this before we raised chickens, one suggestion: don't taste test the dough! Yuck, if you taste it before baking (like cookie dough) it will taste vile, but it's fine after baking.

Stacy in NY

-- Stacy (KincoraFarm@aol.com), January 04, 2002.