Here’s another gluten-free pie crust that’s tasty and definitely easy to prepare. In fact, it’s one of those recipes that would be perfect to get the kids involved with. Today we’re going to use soy flour.
In a bowl, combine the soy flour, cornmeal, granulated parmesan, and egg. Instead of using soy flour exclusively, I’ve substituted half of it with cornmeal to add texture to this pizza crust, although it would have been possible to use soy flour on its own.
Making this pizza crust just involves mixing up the ingredients together and then rolling out the resulting dough into a thin crust. Because we need a little less than a quarter of a cup, it is best to leave out the water for now and add in just a tablespoon at a time towards the end. This way, you’ll have better control of the dough’s moisture and can judge based on how it feels in your hand.
You should end up with something like this – still wet and a bit loose, but cohesive enough to be rolled out into a crust.
It would really be challenging, a bit frustrating actually, to press this dough into your pan by However, because it is a bit on the wet side, it is really easy to just flatten it out, in between two sheets of parchment paper, with a rolling pin.
This crust will look loosely packed by now. Don’t worry, a quick 5 minute pre-bake should perfectly solidify this pizza base.
I really loved this simple combination of bacon, pickled jalapeños, and cream cheese. Rich, smoky, tangy, sweet, and spicy. All these flavors, combined with the texture you get from the grits of cornmeal in the crust just hits the palate from all different perspectives. Brilliant!
This crust baked perfectly thin and crisp yet tough enough to support the heavy toppings.
As the name suggests, soy flour is simply made out of soybeans and it is a fairly common option in health food stores. You will also sometimes see it called soya flour or soybean flour but the product itself tends to be the same each time.
There are actually multiple forms of the flour, including a variation that has all of the fat and oils that come with soy, along with alternatives that decrease this amount. However, for the most part, the various options can simply be exchanged for one another in a recipe.
When working with the flour, there are a few key things to consider. First, soy flour does produce a distinctive bean-like flavor in food. This isn’t typically a major issue but some people may not like that taste.
Additionally, soy flour will affect the way that a recipe behaves, often resulting in faster browning. To get around that, you may need to decrease the cooking time or temperature if you are substituting soy flour into a recipe.
Still, soy flour does offer advantages too. For example, it is often used as a way to add moisture and tenderness to baking and can also reduce how quickly food goes stale. Soy flour is also common as a way to add in additional nutrients to your recipe.
Making Soy Flour
The simplest way to get soy flour is to buy it and the flour does seem to be fairly common. However, you can also make it yourself. Doing so is more complicated than most grain-based gluten-free flours but it is still achievable.
In particular, you need to boil and then roast the soybeans before you can grind them. There is useful information about how to do so over at Instructables if you’re wanting to make your own and the process isn’t too bad once you get used to it.
Soy In The Diet
As a general rule, soybeans are controversial. Many people regularly use them as components of their diet, particularly in the form of tofu for vegetarians and vegans. Likewise, soy is a fairly common ingredient in modern food.
Nevertheless, many people argue that soy is bad for health, due to the prevalence of GMO soy, along with the presence of phytoestrogens. There are also other reasons for avoiding soy flour, such as having an allergy to soy or not liking the flavor it adds to recipes.
Soy is also excluded from many diet types. In some cases, this is because of the reasons above but it can also be just because a diet is restrictive. For example, soybeans are not part of the paleo diet or Whole30. They are also excluded in immune-based diets, like GAPS and AIP.
You can theoretically use soy flour in a keto or low carb diet, as long as you are careful about the carb totals in the finished product.
Nevertheless, despite these various restrictions on soybeans, I still find it to be a great ingredient in many situations and soy flour works well for gluten-free cooking. But, if you do wish to avoid soy for any reason, then you can always look into other wheat flour alternatives, like rice flour or quinoa flour.