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Dear Listmates -
Thanks for the replies to my question about soy flour.

Two people suggested Fearn Soya powder, which is available in some 
grocery stores (I found it in a health food store here and have sent an 
email to the company to make sure it is GF.  Will let you know what 
they say.)

Other responses:

EnerG has GF Soy flour.

I use a Whisper Mill and mill dried soy beans which you can find at 
Asian markets.  But to keep mill clean due to oil from beans, I mill 
white rice flour just after and use a toothbrush to clean exposed 
parts.  So far, mill has not gotten plugged or jammed.

The CSA lists Arrowhead Mills as having a gf soy flour.  Although they 
produce wheat products as well, I believe they are careful about 
cross-contamination - either by having separate lines or by thorough 
cleaning.  Check with the company or in the archives, because I believe 
they describe the precautions they take. 

Five or more years ago, I bought some soy flour to try some of those 
recipes you refer to. I was content to buy it from the bulk bin at a 
store where the bins are set up to minimize spillage from one to the 
other. I used it, had no problems with reactions. However, I found it 
an extremely cranky flour to use--it takes about 20 minutes to cook a 
soy flour waffle; baked goods made with soy flour likewise take forever 
to bake and absorb large amounts of atmospheric moisture after baking, 
so your nice bread, cake, cookies, what-have-you become a sodden mess; 
and it tastes overwhelmingly "beany", a distinctly unpleasant taste--I 
think the worst was the soy flour chocolate chip cookies. I stopped 
using it and am much happier with my finished product. I generally use 
quinoa, amaranth, buckwheat, millet, Asian white rice (not the grainy 
US product), Asian sweet rice, tapioca starch, sorghum, and/or corn 
meal. Once in a while I'll use garbanzo flour, but I'm not wild about 
it, either.

Jackie in AZ









Try Dixie DIner's Club. You can find it by doing a google search.

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