SOY FLOUR OR SOY GRITS, 2 METHODS

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR WET VERSION OF PROCESSING
                        Water
                        Mature soybeans -- All debris removed
                        Baking soda

                        DRY METHOD:
                        Water
                        Mature soybeans -- all debris removed

WET VERSION OF PROCESSING:

for each cup of well cleaned mature soybeans bring 5 cups of water to a boil.  Add the soybeans and a pinch of baking soda.  Simmer for 20-25 minutes.  Drain and rinse with cool water and drain again.  Pat the beans dry with a clean towel,

Spread the beans on a baking sheet or a dehydrator tray in a single layer.  Dry thoroughly. In the oven at 200 degrees F (this may take an hour or more.)

Place cooled dried beans in a blender, food processor, coffee or spice grinder or use a mortar and pestle.  Process to the desired consistency.  Coarse for grits and finer for flour.

For a nuttier taste you can toast either the grits or flour in a skillet over medium heat,



DRY METHOD:

Place the cleaned beans in a large bowl and cover wiwth 4-5 times the amount of water.  Soak overnight, drain and rinse, drain again,

spread the beans on a baking sheet in a single layer.  Bake in a 350 degree oven for 15 minutes

stir, then bake for another 10 minutes.  You can also do this in a covered pan on top of the stove.

Using a blender, food processor, coffee grinder or mortar and pestle grind to the desired consistency.  Coarser for grits, finer for flour.



Store in a labeled airtight container in the refrigerator.

Description:
  "Make your own soy flour or grits simply."
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