Shop products for Soy Flour 
For a pleasant nutty flavour, toast soya flour before adding it to a recipe.
Soya flour is made from roasted soybeans that have been ground into a powder.
Varieties
Two types of soya flour are available: regular (full-fat) flour and defatted flour from which the oil has been removed during processing.
Preparation, uses, and tips
Since soya flour can become packed in its bag or container, always stir it before measuring. Soya flour can be used as-is, or, for a pleasant nutty flavour, toast it before adding it to a recipe. Place the soya flour in a dry skillet and stir over medium heat for a few minutes.
Soya flour can be used as a thickening agent in gravies and sauces, or it can be added to baked goods. In baked products, soya adds tenderness and moisture and helps to keep products from becoming stale. Products containing soya 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 soya 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 soya flour in the cup before measuring each cup of flour. Using more soya flour than this will cause breads to be too heavy and dense, since soya flour is free of gluten, the protein that gives structure to yeast-raised baked products.
Soya flour also makes a good egg substitute in baked products. Replace one egg with 1 tablespoon of soya flour plus 1 tablespoon (15mL) of water.
Nutritional Highlights
Soya 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, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Health benefits and concerns
Soya flour is not as good a source of isoflavones (phytoestrogens) as are most soya products. Isoflavones are compounds thought to be largely responsible for many of the health benefits associated with eating soya. Therefore, eating soya flour is unlikely to contribute substantially to the potential health benefits derived from eating other soya foods, such as miso, tofu, and tempeh.
