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what to do with big bags of soy flour and bran?



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GRAMCRACKER46
SparkPoints: (25,215)
Fitness Minutes: (11,588)
Posts: 934
1/20/13 9:45 A

I am always buying lots of these things. Large zip lock bags and the freezer. I have also stored them in clean jars with a label. I put oat bran is lots of things.

And remember that if you bake goods, just portion out and freeze those servings too. They are easy to work into your nutrition planner.



NIRERIN
Posts: 11,723
1/20/13 9:36 A

i am pretty sure you can pop all of those in the freezer to give yourself a little more time to use them up.
the brans you could add to granola. i'm pretty sure you could also mix them into oatmeal as well, but i don't eat oatmeal so you might want to run that by someone who has actually tried it.
if you wanted to make your own bread or pizza dough, you could add a bit of each in. i used to do this all the time with wheat bran and millet and the basic puck pizza dough recipe. i'd leave out just a bit of flour and replace it with a little less bran and millet [so that the wet/dry balance would work out].



ALGEBRAGIRL
Posts: 1,457
1/20/13 7:30 A

I have mixed oat bran in a container of water and drank the 'oaty' liquid. Also, I've used bran in meat loaf.



CALLMECARRIE
Posts: 1,594
1/20/13 7:10 A

DAWNMARIELT, thank you for the suggestion. I had heard there was something you could do with soy flour to make your regular flour richer in protein; this sounds good. I will look up something nice to make for breakfast this morning and give it a try!



DAWNMARIELET
Posts: 13
1/19/13 10:22 P

A lot of times, you can use soy flour and bran flour in regular baking. I.E. what I do alot, is when a recipe calls for x cups of flour (let's say 5, and you're making bread) then, I usually put 1 tbs of soy flour, 1 tbs bran flour, and then fill the rest up with either white or whole wheat flour (depending on what your recipe requires). I have found this great in pancakes, homemade breads, and muffins etc. It does not affect the taste at all! :) Also, instead of eggs in my baking, I have been using ground flax seed ( 1 tbs flax seed + 3 tbs water= 1 egg) and it does not change the taste either! I haven't tested it out in cookies yet, but it should be fun to try! Hope that helps!



CALLMECARRIE
Posts: 1,594
1/19/13 7:34 P

Thank you, YOJULEZ, that looks yummy. I will give it a try. :)



YOJULEZ
SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
1/19/13 4:10 P

I've been saving this recipe for "Healthy Cinnamon Roll Pancakes". It calls for bran cereal but I think your Bob's Red Mill whatever it is would work. pinchofyum.com/healthy-cinnamon-roll-panca
kes




CALLMECARRIE
Posts: 1,594
1/19/13 2:42 P

Several months ago I went on an enthusiastic shopping trip to the whole-foods store and bought all kinds of baking supplies, not realizing how high in calories even reduced-calorie, "healthy" baked goods can be. I didn't use them as much as I thought I would. But I hate to waste food, and I do like to bake. I'm not sure what to do with the big bag of soy flour I bought. I also bought plain wheat bran and some Bob's Red Mill oat bran, which may be cereal -- or just plain oat bran, I can't tell. I would appreciate any recipes or ideas on how I can use these ingredients.



 
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