I am soon going to try my hand at a GF beer for the first time, and have been doing some research on the subject. One of the concerns with GF beers is lack of head retention. I have also read in a few sources that you can use tofu in the mash to improve head retention.
I am curious if anyone here has tried this with success, and if there are any suggestions - such as how much to use? when to add it? silken or firm? best way to add it? etc.
Also, does it help with head retention? Does it leave any residual soy flavours? Does it help increase the body of the beer?
So far, my research has given very little information about this. It really seems like a good and simple solution to a challenge of GF brewing.
For what it's worth, I am aiming to make a coffee stout about 6% ABV with a generous hop load. Major fermentable is sorghum, and will roast up some quinoa to darken the beer. Hope that a full-flavoured beer would mask any soy flavours that might come out from the tofu.