Preparation, uses, and tips
Since soy flour can become packed in its bag or container, always stir it before measuring.
Soy flour can be used as-is, or, for a pleasant nutty flavor, toast it before adding it to a
recipe. Place the soy flour in a dry skillet and stir over medium heat for a few minutes.
Soy flour can be used as a thickening agent in gravies and sauces, or it can be added to
baked goods. In baked products, soy adds tenderness and moisture and helps to keep products
from becoming stale. Products containing soy flour brown more quickly, so it is sometimes
necessary to either shorten the baking time or decrease the temperature slightly. For products
that do not contain yeast, such as muffins and
cookies, replace up to 1/4 the total amount of
flour called for in a recipe with soy flour. For products that are yeast-raised, such as
bread, replace up to 15% of the flour called
for in the recipe by placing two tablespoons of soy flour in the cup before measuring each cup
of flour. Using more soy flour than this will cause breads to be too heavy and dense, since
soy flour is free of gluten, the protein that gives structure to yeast-raised baked
Soy flour also makes a good egg substitute
in baked products. Replace one egg with 1
tablespoon of soy flour plus 1 tablespoon (15mL) of water.
Two types of soy flour are available: regular (full-fat) flour and defatted flour from
which the oil has been removed during processing.
Soy flour (low fat), 1 cup (88g)
Total Fat: 9g
*Excellent source of: Iron (5.3mg), Potassium (2,261mg), and Folate (361 mcg)
*Good source of: Calcium (165mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily