this in from Mark Dennien, one of our sales managers and resident baking experts:
Not sure why you would want to use straight soya flour to make pasta unless you have a gluten intolerance?
Anyway, if adding Gluten, a start point would be 3% or 3gm of Gluten per 100gms Soya Flour.
If you didn’t want to use gluten, you could use Xanthum Gum/Guar Gum at a similar percent as start.
Let’s know how you go and if you have anymore questions.
- This reply was modified 1 year ago by Sheridan Kennedy.