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-------------------------------------------------- Posted by Sharon on May 12, 1999 at 09:44:48:
In Reply to: Sharon. Did you put ground soybeans in the tortillas?? (no text) posted by Vlad on May 12, 1999 at 00:14:38:
Sorry, I didn't realize I had forgotten to post this info. I used soy flour mixed half with whole wheat, and it makes great tortillas. I also tried white bean flour with similar results. I was afraid the bean flours might not have time enough on the griddle to cook out the raw bean taste, but that was not the case. They tasted fine. They rolled well while fresh, but cracked the next day, which is not usually much of a problem around here anyway.
I also tried cooked, mashed beans as thick as refrieds. I couldn't get much flour into those, and they cracked even fresh when I rolled them. To use cooked beans, I found I have to thin them out to a soupy consistency in order to work in enough flour to roll around other foods as in burritos. However, used flat and fresh they would certainly be an acceptable table bread.
Thanks for suggesting this experiment. I will no doubt use this from time to time.
And by the way, if you haven't already read it, you might find some of Al's research on proteins interesting. You can check it out at this site. http://waltonfeed.com/omega/protein.html
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