No soy soy?

I am not a huge fan of soy, so you might be wondering why I’m playing with soy recipes. It’s to drive you nuts! Ha ha ha!

No. There’s a real reason: It is seriously tough to make pasta from oopsies, for starters.

Yeah, we’ve read the points made about soy giving men chichis and the estrogen issues soy can cause; but soy, when used in smaller doses, may be all right when we’re talking in terms of occasional meal choices. At least I’m not quite convinced that a small amount occasionally is going to cause you to sprout socially awkward appendages in places you didn’t expect them to spring from.

If it comes down to it, and you have a choice of downing a plate of wheat flour pasta or a plate of soy pasta, you might as well get the occasional soy pasta.

Major truth to be revealed: I’m personally allergic to soy. It’s true! I found this out whenever I sampled a recipe and my face fell off. It itched and swelled and my mouth was really scratchy. Then I became ill and bloaty. At that point I realized that soy was probably not my friend.

Soy is one of the major allergy/intolerance foods out there, so it’s no thang. I still use the stuff to play with the recipes to give some options. It’s fun! I am not a huge soy fan in terms of taste, but it’s something to try. Minimally, we know that soy can cut a higher carb flour (like oat) for some pretty decent options for anyone who has got to stay away from the wheat.

In the end, the best option is generally spaghetti squash, but it’s hard to press that into agnolotti, now, isn’t it?

Long story short: Soy is very low-carb, but high in possible issues. Oat flour is lower in possible issues, but higher in carbs. Both are give and take.

What have your experiences been with oat flours or soy?

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Comments

  1. Hey Cleo,

    still love your blog!!!Have you tried the soy-free “miracle noodles” yet?

    Keri

  2. Anonymous says:

    I tried soy based pasta and found it disgusting. I liked Dreamfields but it was like crack to me. Spaghetti squash worked beautifully and involved enough work that I don’t make it all the time, just when I need that pasta fix.

  3. cleochatra says:

    Keri– I haven’t yet, but it is something I’m definitely going to check into.

    Anonymous– Soy isn’t everyone’s cup of soy for sure. I haven’t tried Dreamfield’s for the reasons you mentioned and love spaghetti squash, too.

    Thanks for writing!

  4. Anonymous says:

    Cleochatra are such a good writer! However this post makes no sense! I am not quite getting? If you are allergic to the stuff and are handling it and making it for others? Why when there are so many other options. Try wild rice flour, brown rice flour?

    Soy is disgusting to me as well. But good luck with your adventure!

    Thank you so much for your interesting blog

  5. Anonymous says:

    The “miracles noodles” are good, but best suited to using in chop suey and other Asian dishes. The noodles are always chewy, no matter how long or short a time you cook them. (At least for someone who doesn’t like “al dente” pasta.)

    The same company also makes a noodle version with tofu that is better with Italian/tomato sauce dishes.

    Pat

  6. fit lil fiddle says:

    I have found I sure need to add a lot of spice etc to get soy to taste OK. I did do some deep fried zucchini with soy. It was delicious but I really added a lot of spices to get it tasty.
    I tried making soy biscuits. Can we say gross!????

  7. I am hypothyroid. ‘Soy’ is Klingon for “Danger , Will Robinson”.

  8. I’m allergic to milk and life has been much better since I ditched the gluten based grains. It would not shock me to find out that I probably can’t eat soy in huge quantities either.

    I found out about the possible growth of weird appendages/soy link after I started feeding my son soy milk. (We were trying to avoid our allergy and lactose intolerance.) We have him drink almond milk as a substitute but I’ll probably find out in a couple of years that almonds cause people to grow almond trees out of their stomach or something.

    Anyway, soy for the right person = pretty good. Me, I’m stickin with spaghetti squash.

  9. As an organic farmer, I know that 95% of soy and its derivatives (soy oil, soy flour, lecithin, etc) contain GMOs, and worse are sprayed with Round-Up several times a season; even organic soy is most likely contaminated with GMO genetics, even if not sprayed with Round-Up.

    My livestock refuses to eat soy. That’s enough evidence for me… I won’t touch the stuff. Check out the following sites:

    http://fanaticcook.blogspot.com/2009/01/disturbing-findings-in-rats-fed.html

    http://fanaticcook.blogspot.com/2009/01/monsantos-roundup-residues-in.html

    Something to consider…

  10. Cleo,

    hey I got the “miracle noodles”…
    very good! Soy free and no carbs…might want to try them , they dont dissapoint.I just had stir fry veggies with noodles!
    Keri

  11. 2BIG4MYSIZE says:

    Hey cleo sorry you too are soy allergic.
    Be sure you read ingredient lables for everything from foods to lotions to avoid another issue with your soy reaction.

    How about trying a little miracle noodles powder with some WPO (Wheat protein isolate not to be confused with whey protein isolate) as the flour and make your own "wheat" based pasta products. Whey noodles are too rubbery is why whey protein isn't a good option.
    you can even add some flax seed meal to the mix for some yummy omega 3s. and if you got one of those opld pasta maker machines you can be a low carb pasta queen.

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