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Soy
March 3rd, 2009 | caitlin | Categories: The Facts, Uncategorized
Tagged: Gluten Free, Gluten Free Calgary, Gluten Free Flour, Gluten Free Grains, Gluten Free Products, Soy, Soy Beans, Soy Flour

Today we’re talking about soy.

Beside the obvious gluten free benefits of soy; many of us are also lactose intolerant and therefore rely on soy products to substitute for dairy products.

Soy is an important worldwide legume crop, and is a common ingredient in many natural and processed foods. It is often used as a meat substitute in fermented products such as tofu, tempeh and textured soy protein.

Soy milk is commonly used as a dairy replacement, but it should be noted that soymilk does not contain as much calcium as animal milks. Many varieties of soy sauce contain gluten as an additive, so PLEASE be sure to look for celiac-friendly versions.

Soybeans are rich in high quality protein (35-40%) and have a distinctive nutty flavour, making them an ideal addition to numerous foodstuffs. They also contain several essential amino acids, calcium, iron, phosphorous, vitamin B, essentially B1, B2 and B5. Products made with black soybeans have more protein, whereas yellow soybeans have more oil.

Soy flour is yellow-beige in colour, and has a strong aroma when dry that disappears when baked. The particular nutty flavour of soy makes it a good addition to fruited cakes and cookies, and is best combined with mild flour such as white rice flour. It generally comes in two varites: full-fat soy flour contains much of the oil from the soybean and can make baked goods more rich; whereas de-fatted soy flour has had most of the fat removed and tends to have a higher protien content. Soy flour will add moisture to baked goods and can also make them brown faster; cooking time and/or temperature many need to be slightly adjusted. You may also wish to tent the products with aluminum foil to extend the browning time. Keep soy flour in the fridge or freezer for 5-7 months; de-fatted flour lasts longer than the full-fat variety.

Source: Living Gluten Free but hte Canadian Cancer Society

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