Has anyone ever tried replacing flour with vegetable flour in yeast breads?

By vegetable flour I mean dehydrated and pulverized vegetables replacing cup for cup instead of adding or combining with wheat.

Theoretically if I add slightly more yeast to offset the sugar content will it produce an edible/cook able bread dough?

I can’t find enough information online and I’m curious if anyone’s tried it.

I’m sorry if this is against the rules. I’m new here and to cooking.

submitted by /u/plplplplpl1098
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