soy flour

[Guest guest]

I absolutely detest the taste of soy flour. I put 2 TBSP in the

graham cracker recipe-my first time baking it-and it ruined the

batter. YUCK! I should have known,as I tried soy flour in another

recipe and could not eat it! Since the graham crackers only called

for 2 TBSP, I thought, no problem, I won't even know it's there. Oh,

my! Is there a reason I ever need to use soy flour again? I thought I

read it helped baked goods rise a bit. In the graham crackers, next

time I will omit the soy flour all together. But I wonder what I

could replace soy flour with when larger amounts are called for. Any

ideas.

Janelle