Sheldon wrote:

> soy flour
> This finely ground flour is made from soybeans and, unlike many flours,
> is very high in protein (*twice that of wheat flour*) and low in
> carbohydrates. Soy flour is ordinarily mixed with other flours rather
> than being used alone. It has a wide variety of uses such as for baking
> and to bind sauces. In Japan, it's very popular for making confections.
> Soy flour is sold in health-food stores - sometimes under the name
> kinako - and in some supermarkets.
>

My wife had just been to the allergists for another round of tests and has
been advised not to eat soy. Do you have any idea how hard it is to avoid
soy in things these days? It is is just about everything.