Soy Flour
|
Soy flour comes from finely ground soybeans that have been roasted. It has a tendency to brown quicker and cooking times or temperatures may need to be reduced. It brings moisture to baked goods and has a nutty flavor that can vary intensity depending the way it is processed. It is important to note that soy is one of the eight major allergens and is added to a vast majority of products. Soy does contain some nutrients, but it still raises red flags on its overall nutrition to the body due to the fact that about 90% of soy is genetically modified and not the same type of soy the Japanese use to consume. I strongly encourage that if you are going to consume soy flour it is labeled organic.
Uses: Biscuits, bread, cakes, cookies, muffins Key Nutrients: Fiber, Protein, B-vitamins, calcium, iron, potassium |
|
Trusted Brands To Buy:
Click on the images below for purchasing options.
Click on the images below for purchasing options.
We do our best to make sure products are gluten-free, but companies change manufacturers and we can not guarantee their product. Please contact the company directly regarding their gluten-free guarantee.
Please note affiliate disclosure HERE.
Please note affiliate disclosure HERE.
Gluten-Free Peanut Butter Cookies
Source: Adapted from: http://allrecipes.com/recipe/19246/perfect-gluten-free-peanut-butter-cookies/print/?recipeType=Recipe&servings=24&isMetric=false
Ingredients:
Directions
Source: Adapted from: http://allrecipes.com/recipe/19246/perfect-gluten-free-peanut-butter-cookies/print/?recipeType=Recipe&servings=24&isMetric=false
Ingredients:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 cup salted natural peanut butter
- 1/2 teaspoon baking soda
- 1 cup soy flour
- 1/4 cup tapioca flour
- 1/4 cup potato flour
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Mix in the egg and peanut butter. Combine the baking soda, soy flour, tapioca flour and potato flour; stir into the batter to form a dough.
- Roll teaspoonfuls of dough into balls and place them 2 inches apart onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Feel free to print it off by clicking the PDF file below and add it to your recipes!
| Gluten-Free Peanut Butter Cookies |