Bread-Bakers v098.n016.13

Hi bk,

Soy flour is high in protein, it is often used as a protein booster.  It has
low, very low, gluten content(almost nil) and is usually combined with whole
wheat flour to increase its rising ability.  My suggestion to use is to use 1
tbsp. vital wheat gluten to your recipe and increase your yeast by 1/4 tsp. to
start.  Better yet, I would not use it as a main flour ingredient, but to
boost protein intake.

Hope this has answered your questions.

Penny
MOMnAaron@aol.com