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
products.
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.
Buying and storing tips
Soy flour is available in natural foods stores and in some supermarkets. Because soy flour
must always be refrigerated, it is not often available in bulk. Keep soy flour in the
refrigerator for several months or in the freezer for up to a year.
Varieties
Two types of soy flour are available: regular (full-fat) flour and defatted flour from
which the oil has been removed during processing.
Nutrition Highlights
Soy flour (low fat), 1 cup (88g)
Calories: 327
Protein: 41g
Carbohydrate: 33g
Total Fat: 9g
Fiber: 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
Value.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
