Soy flour is widely used in the food industry as an ingredient in baked goods, snacks, meat products, and other foods. It’s also popular among health-conscious consumers because of its high protein content and low carbohydrate levels.
But what is soy flour?
What is soy flour?
Soy flour is a type of flour made from roasted soybeans that have been ground into a fine powder.
Soy flour is made by first cleaning and soaking the soybeans. The beans are then roasted to enhance their flavor and reduce their moisture content. Next, the beans are ground into a fine powder using a specialized milling machine.
With defatted soy flour, an additional step is taken to remove the oils from the soybeans. This is typically done by using a solvent extraction process, which involves treating the soybeans with a chemical solvent to extract the oils. The remaining solids are then milled into a fine powder, sifted, and packaged for sale.
Full-fat soy flour vs. defatted soy flour
There are two main types of soy flour: full-fat soy flour and defatted soy flour. Full-fat soy flour contains the natural oils found in soybeans, while defatted soy flour has had the oils removed.
Full-fat soy flour gives the flour a rich, nutty flavor and a soft texture that can add moisture and tenderness to baked goods, so it’s best for muffins and quick breads.
Defatted soy flour is used more often because it can be used in a wider range of recipes, including bread, cakes, and even savory dishes like sauces and soups. This is because it has a neutral flavor and a fine, powdery texture that can be used as a gluten-free substitute for wheat flour in many recipes.
What’s the difference between soy flour and regular flour?
Soy flour is made from ground soybeans, while regular flour is made from wheat (which contains gluten).
This makes soy flour and regular flour pretty different in their taste, texture, and uses. Soy flour has a nutty and slightly bitter taste, while regular flour is relatively neutral. In terms of texture, soy flour is denser and has a grittier feel than regular flour.
Soy flour is often used in gluten-free baking, as a protein supplement, and as a thickening agent, while regular flour provides structure and stability to baked goods and can be used in a wide range of recipes.
Benefits of soy flour
Soy flour is a versatile and nutritious ingredient that offers several benefits. It’s an excellent source of plant-based protein, making it ideal for vegetarians and vegans.
Because soy flour is so high in protein and low in carbs, it’s one of the best keto flours! Soy flour is also higher in fiber than regular flour and has a low glycemic index, which means it won’t cause your blood sugar levels to spike as quickly as regular flour.
Being gluten-free, soy flour is an ideal substitute for wheat flour in gluten-free baking, which is good news for those with gluten sensitivities.
Plus, it’s rich in essential nutrients like calcium, iron, magnesium, and vitamins B6 and K. Studies have shown that soy protein can lower cholesterol levels, thus reducing the risk of heart disease.Â
Soy flour nutrition facts
| Flour (¼ cup) | Calories | Carbs | Fiber | Sugar | Fat | Protein | Glycemic Index |
| Soy flour | 140 | 10 g | 3 g | 0 g | 6 g | 12 g | 25 |
| All-purpose flour | 120 | 24 g | 1 g | 0 g | 0.5 g | 4 g | 85 |
How to bake and cook with soy flour
When it comes to baking, soy flour can be a bit trickier to work with than regular flour due to its different texture and flavor. However, it can add a unique nuttiness and richness to baked goods, and it can also help keep them moist and tender. Because of this, I prefer using soy flour in muffin and bread recipes.
Soy flour can be used as a substitute for up to 30% of the regular flour in most baking recipes, including bread, muffins, and cookies. However, it’s important to note that soy flour does not contain gluten, so it needs binding agents such as xanthan gum or guar gum to help create structure and prevent the final product from crumbling.
Additionally, because soy flour is denser than regular flour and absorbs more liquid, it may require additional liquid to achieve the desired consistency in the final product.
Soy flour can also be used in savory recipes as a protein-rich substitute for regular flour. Add it to soups, stews, and gravies to thicken them, or in meatloaf and meatballs (or veggie burgers!).
Popular soy flour baked goods and dishes
Soy flour can be used in a variety of baked goods, desserts, and savory dishes:
- Gluten-free bread
- Pancakes and waffles
- Cakes
- Muffins
- Cookies
- Candy
- Fudge
- Frozen desserts
- Pizza crust
- Pasta
- Binder in meatloaf and meatballs
- Thickener in sauces, soups, and gravies
How to make soy flour at home
Making soy flour at home is quite easy, and you only need two things: soybeans and a blender or food processor!
Here’s a simple recipe:
- Start by roasting the soybeans in a dry skillet over medium heat until they turn golden brown. Make sure to stir them frequently to prevent burning.
- Once the soybeans are roasted, let them cool for a few minutes, then transfer them to a blender or food processor.
- Pulse the soybeans until they turn into a fine powder. You may need to do this in batches if you have a smaller blender or food processor.
- Once you have ground all the soybeans, sift the powder through a fine mesh strainer to remove any large pieces.
One thing to keep in mind is that homemade soy flour may not be as finely ground as commercial soy flour.
How to store soy flour
Soy flour has a shorter shelf life than wheat flour: 3-6 months compared to 6-8 months.
Full-fat soy flour can spoil more quickly than defatted soy flour due to its higher fat content, so it’s best to store soy flour in an airtight container in the refrigerator or freezer to extend its life – especially if it’s full-fat or homemade soy flour!
What are the best substitutes for soy flour?
Whether you have a soy allergy or preference not to eat soy, lupin flour is a great substitute. It’s also gluten-free and high in protein, but lower in fat than soy flour.
If you’re following a paleo diet, pea flour or coconut flour are good substitutes.
Okara flour may also be used in some cases. Keep in mind soy flour is typically made from defatted soybeans, while okara flour is made from the soybean pulp that remains after the production of soy milk.
FAQs
Soy flour is made from ground soybeans that have typically been roasted and/or processed to remove the oil, resulting in a high-protein flour.
Yes, soy flour is good for health as it is a great source of plant-based protein, rich in essential nutrients, and has been shown to lower cholesterol levels.
No, soy flour is not the same as soy. Soy flour is made by grinding roasted or unroasted soybeans into a fine powder, whereas soy refers to the whole soybean, including the hull, oil, and protein.
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