CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG

Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
Sam Wylde <[log in to unmask]>
Date:
Mon, 19 Dec 1994 13:49:31 PST
Content-Type:
text/plain
Parts/Attachments:
text/plain (26 lines)
<<Disclaimer:  Verify this information before applying it to your situation.>>

If your mother wants a good, high protein efficiency ratio flour she can use
other legume flours, pea flour (green and yellow), lentil flour, bean flours.
 These would be good in baking/cooking.  You can sometimes get them at health
food stores. If you have trouble locating them the below can help.

Idaho & Washington Dry Pea and Lentil Commissions
P.O. Box 8566
Moscow, ID  83843

tel. (208) 882-3023

they are nonprofit and push legumes.

The water absorption will vary and will not be the same as the soy flour.
Also, remember soy flours vary alot.  One soy flour does not necessarily act
the same as another soy flour.  Soy flours are famous for this.  The
oil/lecithin content of soy flour is critical and varies, brand to brand.

Good lunck

Sam

"[log in to unmask]

ATOM RSS1 RSS2