If I hadn’t thought that myself, I probably would have been offended. My second thought however was: “Thank goodness I don’t need to eat that.” I am talking about soy flour bread. Getting mixed information on the starch content of soy flour, I decided to try it myself.

Mixing all the ingredients was not an issue; normal baking procedure as far as it goes. After 45 minutes in the oven, the top was a dark brownish colour (still nothing unusual per se). As you can see in the images above, the bread broke apart when I tried to get it out of the form and THAT is when the trouble started.

Imagine scrubbing your kitchen surfaces with bleach to get it ultra clean. Now imagine the smell and you get an idea of what the bread smelled like. ‘The vocabulary of a well-educated sailor‘ would probably describe the sounds escaping my kitchen at that moment.

Iodine also told me that both – flour and bread – have starch in them. My brain was certainly rejoicing, but my heart bled for throwing it all away. I wonder if the ducks will eat it. (Or will that be filed under animal cruelty?)