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soya flour pastry

A

aqualung

Well-Known Member
Messages
695
Type of diabetes
Prediabetes
Treatment type
Diet only
I am wanting to make a quiche and thought I would make the pastry using soya flour instead of almond. Does anyone have a recipe please?
 
Soya flour tends to be a bit gritty, and has a slightly overpowering flavour. It's ok for spicy dishes, but for a quiche type recipe that's fairly light I mix it with almond flour, or maybe almond flour mixed with rye flour, (if you're ok with rye). I can't give you a recipe, as I just tend to cook by eye I'm afraid.
 
Hi aqualung!

Most low-carbers make 'crustless' quiche I think - no pastry at all - there are various recipes for that in the low-carb section. Carbolose flour is also used by some - it has fewer carbs than ordinary flour and can be bought from the low-carb Megastore - it still isn't very low carb though. I'm sure someone will come along with a good recipe soon.

Smidge
 
Thank you for your replies. I bought the soya flour to make cakes and my mother in law said she used to use it to make pastry. I fancied a change from almond flour:) maybe I'll just make my life easier and make it crustless!
 
aqualung said:
I am wanting to make a quiche and thought I would make the pastry using soya flour instead of almond. Does anyone have a recipe please?
Click to expand...

Can you eat wholemeal as that could be an alternative but it's not quite as light as normal white flour pastry
 
Thats m
smidge said:
Hi aqualung!

Most low-carbers make 'crustless' quiche I think - no pastry at all - there are various recipes for that in the low-carb section. Carbolose flour is also used by some - it has fewer carbs than ordinary flour and can be bought from the low-carb Megastore - it still isn't very low carb though. I'm sure someone will come along with a good recipe soon.

Smidge
Click to expand...
Thats my idea of a good quiche ..no pastry I don't like it. .If I have quiche I eat the filling and leave the pastry same with pizza I will just eat the topping as I don't like the base
 
OK I've been convinced I will make it crustless:) I will use the soya for cakes. I am planning a baking session sometime this week to make things to take away so I have a few things to fall back on.
 
Never knew there were so many different types of flour!! (other than the wholemeal, and white and granary but think that's just got the grains added hasn't it?)

I'd heard of chickpea flour (as an onion bahjji mix I tried uses it) and I have bought some quinoa flour (though not tried it yet for either taste or "spikes".

So there is also:

Almond flour and soya flour and rye flour - anything else I can try?

And I quite agree - go crustless!! Never been a fan of a soggy bottomed quiche though love the taste of the middle bit :D and just think of the calories you will save too ;)
 
I read an article that said Almond flour isnt as good or safe as made out. Forgotton where article was but can try find it. Google thi gs like safety almond flour.
They reccomended coconut flour as excellent and safe.
Sadly l am soya allergic...in trace amoumts in other foods fine l tried the soya milk in coffee and both times l had a lot of mess to clean up :-(

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