Healthy Food Database

Flour - Soy
This flour is derived from roasted soybeans and ground into a fine powder. Soy flour is a rich source of protein, iron and calcium, containing almost triple the amount of protein as found in wheat flour. It imparts a nutty flavour to sauces and helps to enrich pasta and breakfast cereals and adds moisture to baked products. It is gluten free so is suitable for those with allergies or intolerances.
Category: Legume
In Season: all year
To Buy:
Buy from a health food store.
To Store:
It is best kept in the refrigerator or freezer to maintain freshness, and will keep for about a year.
Tips & Tricks:
Soy flour may be used in a number of ways, such as adding to gravy or sauces as a thickener, or to pancake batter as well.
Cooking Tips:
Soy flour is gluten free so it cannot completely replace wheat flour in a yeast dough, but you can safely replace 1/4 of the amount of wheat flour with soy flour in yeast dough, quick breads and muffins. Stir soy flour before measuring as it has the tendency to become more densely packed in its container. To enhance its nutty, rich flavour sprinkle the soy flour over a dry skillet and cook over moderate heat.

Nutrition per 1 Cup:

Energy (kJ):
Moderate GI 55 - 70:
Fat (g):
Monosaturated Fat , g:
Safe/negligible amount
Carbohydrates, g:
Protein (g):
Saturated Fat, g :

Benefits the Following Health Conditions:*

Find recipes with Flour - Soy

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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