Soy flour

© Copyright Laurence Saettel

Soy flour is made from roasted soybeans ground into a fine powder.
There are two kinds of soy flour: full-fat and defatted.
The first one is whole and the other one has the oil removed.

Full-fat soy flour is vulnerable to rancidity and thus must be kept in the refrigerator and used quickly. The defatted one may be stored in an air-tight container on the shelf.

Soy flour does not contain gluten and is rich in protein.

Do not replace whole wheat flour by soy flour otherwise your product will not rise (Gluten is primordial for the rising). Use a small amount of it while baking.