Boosting the protein in baked goods

Hello Chris,

One suggestion to boost the protein in recipes is to subtitute soy flour for some of the flour in your baked goods. Here's a link to an Detroit News article that includes a recipe for Spicy Raisin Walnut Pumpkin Bread. The article recommends:

"To bake with soy flour, substitute up to one-third of the flour with soy flour. It is best to sift the flour first as it tends to clump together in its container. Also, shorten the baking time or lower the oven temperature slightly -- soy flour browns more quickly."

http://detnews.com/1996/menu/stories/67459.htm

Our Vegetarian Cooking section also has many resources listed with info about cooking with soy:

/rcpveg1.html

and, of course, we'll enjoy seeing recipes that anyone has to share in response to your question. You might also want to post this question on the 'In the Recipe with Sarah Phillips' board in case she doesn't see this. I think she'll have some good suggestions to share. To find her board, click Show Topics at the end of this message or choose it from the Message Boards pull down menu near the top of the screen.

Betsy

Betsy