Recipe: Baking with Soy Flour

SOY FLOUR

Soy flour is made from roasted soybeans that have been ground into a fine powder. Two kinds of soy flour are available. Natural or full-fat soy flour contains the natural oils that are found in the soybean. Defatted soy flour has the oils removed during processing. Both kinds of soy flour will give a protein boost to recipes; however, defatted soy flour is even more concentrated in protein than full-fat soy flour.

STORING
Full-fat soy flour should be stored in the refrigerator or freezer to preserve its freshness. Defatted soy flour may be stored on the shelf.

COOKING BASICS
Soy flour tends to pack down in a container, so always stir or sift it before measuring. Baked products containing soy flour tend to brown more quickly, so you may want to lower the oven temperatures slightly.

SUBSTITUTING SOY FLOUR
Since soy flour is free of gluten, which gives structure to yeast-raised breads, 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 and a wonderful moist quality. Just 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, such as quick breads, 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. For each cup of flour called for, use 1/4 cup soy flour and 3/4 cup wheat flour (all-purpose or whole wheat).

SOY FLOUR TIPS
In your own kitchen, use soy flour to thicken gravies and cream sauces, to make homemade soymilk, or add it to a variety of baked foods.

Toasting soy flour before use enhances its nutty flavor. Put the soy flour in a dry skillet and cook it, stirring occasionally, over moderate heat.

Premix a batch of 1 part soy flour and 3 parts wheat flour so that it is ready to use when you bake.

Source: U.S. SoyFoods Directory, 1999