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Soy flour is a terrific gluten-free thickener substitute in soups and sauces. Soy flour's high protein content means that it can absorb large amounts of liquid as the silky powder dissolves into a smooth and creamy final product. This finely-ground flour has a mild bean-y flavor that fades into the background when mixed with other flours and spices.
For an organic vegetarian egg substitute, mix one heaping tablespoon of soy flour with one teaspoon of water. You will barely be able to tell that your baked goods don't contain any eggs. You can also use soy flour to bread veggies and meats before frying for a crisp crust. Soy flour's ability to soak up liquids turns it into a hearty crust when fried.
Soy flour makes baked goods lighter and rise higher. Substitute 1/4 soy flour in pizza dough and 1/3 soy flour in cookies, banana bread, and cakes for a lighter and crisper dough. Also, try mixing soy flour in homemade wheat sandwich bread. It adds nutritional content without a noticeable change in flavor. Soy flour browns faster than other flours so, when you're baking with it, reduce the temperature by 25 degrees Fahrenheit.
Tips: There are about 4 cups of soy flour per pound. Refrigerate or freeze soy flour after opening.