Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Bake Mix (Flour Substitute) LC-0.7/tbs(50)

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1 cup soy flour
2 cups soy protein isolate
2 tablespoons Splenda, granular
1 teaspoon salt

mix well together-store in a cool dry place

NYC Nutrition Analysis (per serving or yield unit): water=0.56 g; calories=39.24; protein=8.21 g; total fat=0.66 g; carbohydrate=1.4 g; dietary fiber=0.69 g; ash=0.53 g; calcium=20.3 mg; phosphorus=81.66 mg; iron=1.48 mg; sodium=141.8 mg; potassium=49.52 mg; magnesium=10.83 mg; zinc=0.45 mg; copper=0.2 mg; manganese=0.18 mg; vitamin A=2 IU; vitamin E=0.03 mg ATE; thiamin=0.03 mg; riboflavin=0.03 mg; niacin=0.21 mg; pantothenic acid=0.03 mg; vitamin B6=0.02 mg; folate=22.41 ug; saturated fat=0.09 g; monounsaturated fat=0.14 g; polyunsaturated fat=0.35 g; selenium=0.2 ug; refuse=0.%; %cal as carb:prot:fat=13:74:13; WW Pts=0.7; (complete analysis)

Yield: 50 tbs
Preparation Time: 0:00

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