Soy Grits Coarse 500g
FG Roberts Gluten Free Coarse Soy Grits are steam stabilised and have a golden brown colour and a nutty flavour. Coarse Soy Grits are suitable for use as a nut extender/substitute and meat extender/substitute and may be used in gluten free and general cooking applications. They are slightly darker in colour and have a sweet, lightly roasted peanut/nut flavour. Coarse soy grits soak up far more water than normal wheat flour: about 2.5 to 3 times their own weight. Extensive baking and taste trials have confirmed that optimum flavour, colour and texture are achieved at this level. Full fat soy flour used at 5% on the weight of the fat in the product (for example, a cake) can extend the shelf-life of the fat and consequently the cake by 2 to 3 the shelf-life without the soy.
Whilst higher proportions of soy may be used, structure becomes heavier, as soy will not rise in its own right, and soy flavour and colour, though neither unpleasant nor undesirable, may become intrusive. Soy Flour has virtually no starch so it cannot be used as a direct substitute for baking flours. It gives the appearance of ‘thickening’ products, but it does so by absorbing both water and fat. Soy grits can be used to add texture to multigrain breads and muffins, as a mincemeat replacer in a vegetarian pasta sauces, as meat and nut substitutes/extenders, in making casseroles and soups, gluten free tabouli and in making vegetarian and meat burgers and sausages. Try using soy grits with sugar and cinnamon as a crunchy topping for stewed apples or other fruits.