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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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28-12-2005, 03:03 AM
posted to rec.food.baking
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Advice needed, baking with soy flour and gluten
I want to make leavend bread that contains mainly soy flour, I was wondering
if I added gluten to the mix if it could be done. I found a place that sells gluten. I am told that too much soy will make a really heavy loaf because there is no gluten, so I was wondering if anybody has heard of adding gluten to soy flour to make bread containing mostly soy flour? 
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