Q. Can you substitute soy flour for other flours 1 to 1? Any tips on using soy flour?
by Linda Gassenheimer

January 03, 2005
A. We asked Linda Gassenheimer, cookbook author and member of our editorial advisory board to respond to your query. Here's what she had to say:
Soy flour cannot replace all of the wheat or rye flour in a bread recipe. However, using about 15 percent soy flour in a recipe produces a dense bread with a nutty flavor. Place two tablespoons of soy flour in your measuring cup before measuring all-purpose or other flour called for in the recipe.

In baked products that are not yeast-raised, up to 1/4 the total amount of flour called for in the recipe can be replaced with soy flour. Recipes that are developed to use soy flour specifically can often use it in even higher amounts.

Always stir soy flour before measuring since it can become packed in its container.

Soy flour can be used just as it is, or it can be lightly "toasted" first to enhance its nutty flavor. Put the soy flour in a dry skillet and cook it, stirring occasionally, over moderate heat.

Baked products containing soy flour tend to brown more quickly, so it may be necessary to shorten baking time or lower the temperature just slightly.