Gee, soy flour

[colliemommie]

Now, I never thought I'd feel compelled to share thoughts on soy flour (I never thought I'd have thoughts on soy flour), but there are some interesting things.

For one, you can use one heaping tablespoon of soy flour plus one tablespoon of water to replace one egg in baking. I ran out of eggs while making a double batch of pumpkin muffins the other day and had to try this. I couldn't even tell the difference. For anyone who is watching cholesterol this could be extremely useful. You don't even lose any protein in the swap!

I decided to do the math, and realized that this is also significantly cheaper as well. The cheapest I can get eggs in southeastern Virginia is 14.9 cents an egg. I can buy a 1.5 lb box of soy flour (containing 88T) for $3.14. That works out to 3.6 cents per tablespoon. I do about three batches of muffins a month, six batches of sandwich buns, and a weekly batch of cookies or brownies. All together that's 24 eggs for regular everyday baking.  $3.58 for eggs v. 86 cents for soy flour. It's not a ton of money, but there's other places I can use that $32.65 a year.

Secondly, one cup of soy flour, boiled for twenty minutes in six cups of water and then strained, makes a little over a quart of soy milk. Again, through the magic of word problems, that's 57 cents for a quart of soy milk. Call it 65 cents if you want to add vanilla and a little sweetner. Bruce drinks about a gallon per week, for a monthly total of $20 from the market, or 10.40 homemade, flavored and sweetened.

This lesson was brought to you by the letter 'S' and the number 5.