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I use all kinds of specialty flours. I have used soy, almond, quinoa, buckwheat, amaranth, oat, etc. You might use guar gum or xantham gum to thicken gravy too. It works great
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Sorry. I have not used it.
co-leader of Love to Cook
I've heard that soy flour is lower in calories & higher in protein than any other flour. I practically don't use any flour any more, but occasionally I'd like to thicken gravy in some healthier way.