How to get the highest yield of soy, corn and barley products with this simple recipe

So you want to produce soybeans, corn, barley or wheat?

This recipe for wheat-free flour from a local shop in India has all the ingredients you need: it’s a simple, low-calorie, grain-free recipe and it’s super easy to make.

If you’re not a fan of gluten-free recipes, this recipe is perfect for you.

So, what do you need?

Ingredients: flour 1 cup wheat flour 2 cups brown rice flour 1/4 cup soy flour 1 teaspoon salt 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/3 cup whole wheat flour 1 tablespoon coconut oil for frying 1 cup water 1 cup soy milk 1/16 cup unsalted peanuts (or almonds) 1/6 cup soy sauce or miso paste 1 teaspoon soy flour extract 1/5 teaspoon salt Directions: For the flour: Preheat oven to 375 degrees F. In a large bowl, combine the wheat flour, brown rice, soy flour, salt, baking powder, baking soda and baking soda.

Stir to combine.

In another large bowl mix together the rice flour, soy milk, unsalted peanut or almond paste, soy sauce, miso and soy flour.

In separate mixing bowls, stir together the water, soy protein powder, salt and soy milk.

Pour the batter into a greased 12 x 8 inch baking dish.

Bake in the oven for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.

While the batter is baking, melt the coconut oil in a small skillet over medium heat.

Add the wheat-based batter to the skillet and stir to combine until combined.

Pour into greased baking dish and bake for 20 to 25 minutes, until the top of the batter springs back when pressed lightly with a fork.

Serve warm with your favorite dipping sauce.