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?