Scott,
Soy flour in itself is just finely ground soybeans, it's not really
flour. Vital wheat gluten is one of the first two ingredients in the
bread you mentioned because without it, the bread would not rise.
Gluten provides a network of protein fiber that traps gases released
by the metabolic processes of yeast, thus allowing the bread to rise.
Soy flour won't do that for you.
So there is indeed wheat flour in that bread, it's just very high
protein wheat flour in the form of gluten.
Soy flour is great to add to a bread recipe, but only in the
proportion of maybe a tablespoon or two per cup of flour, to boost the
protein content of the bread. So find a bread recipe you like and
tweak it to add some soy flour and other ingredients that would really
make it bionic, like bran, wheat germ, etc.
Sue (who also favors high-nutrient breads)
--- In [email protected], Scott Perkins <[EMAIL PROTECTED]>
wrote:
>
>
> I noticed three different brands of low carb bread at the health
food store
> lists as the first two ingredients, Vital Wheat Gluten and Soy
Protein isolate.
> ( no wheat flour or any other flout to be found in the ingredients )
>
> I understand they have used the glutten as glue and the Soy as a hi
protein
> alternattive to the starchy part of wheat.
>
> Has anyone here ever used defatted Soy Flour which is very hi in
protein
> and low carbs to make bread with ?
>
> I'm considering adding a little egg white and using calcium
carbonate instead
> of sodium bicarbonate to increase calcium and decrease sodium also.
>
> This would be a Bionic Bread if it works out. As nutritious as meat
!
> And hi calcium to boot.
>
> Scott
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