I made a gluten free chocolate cake recently and soy flour was in the recipe..... I couldn't find soy flour so at the health food shop I was advised to use quinoa flour instead, because it has a similar nutty flavour.
The cake was a success in terms of texture, however we didn't like the overpowering flavour of the quinoa.
So my question is - is there any point in me continuing the hunt for soy flour, ie is the nutty flavour just as strong as quinoa?
I've remade the cake using White Wings gf flour, it's a better flavour but in terms of presentation it's a disaster - looks like a crater! Also VERY crumby.
Happy to take any advice!
ps Just thought I'd add a couple of things in - I did adjust the cooking temp to about 10 degrees less as I wanted more moisture, which is what I got. Also I noticed afterwards that one of the ingredients of white wings flour is maize starch, and the recipe I used called for lots of cornflour too - could this be the problem? I think maize is from corn?
Edited by Second Edition, 16 July 2010 - 10:56 AM.