Soy Flour

Defatted Soy Flour - Functional Ingredient High in Plant-Based Protein for Baking & Cooking

• Defatted Soybeans Ground into Fine #100 Mesh Powder
• High in Plant-Based Protein, Fiber, Calcium, Iron & Potassium
• Replaces up to 30% AP Flour in Baking, Cereal, Cooking Applications
• Non-GMO, Gluten Free, Kosher, Vegan Friendly

OliveNation Soy Flour is made by defatting soybeans (removing the natural oil), then grinding the beans into a fine, free-flowing powder. This naturally gluten-free ingredient can replace up to 30 percent of all-purpose flour in recipes. Defatted soy flour offers high protein content, increased moisture absorption, and a longer shelf life, making it ideal for professional use in commercial baking, foodservice, and manufacturing environments. Use this versatile powdered ingredient in baked or extruded products to improve and condition batters and doughs for tender texture and improved, consistent browning. Try defatted soy flour in breading or batters to help control oil absorption in fried foods, as a thickener in soups, stews, and sauces, and as a binder in sausage and other processed meats. This functional ingredient is high in plant-based protein, iron, calcium, phosphorus, magnesium, and dietary fiber, making it ideal for use in better-for-you, clean label, and specialty diet products. Bulk soy flour is a great choice for commercial cooking and baking because its emulsifying properties make it an excellent egg replacer in vegetarian and vegan recipes.

Soy flour browns faster than AP flour: when replacing AP flour with up to 30% soy flour in baked goods, check the oven often, or reduce the oven temperature by 25 degrees.

To replace eggs in cooked dishes and baked goods, use one heaping tablespoon of Soy Flour and 1 teaspoon of water per egg.

Note: Our Soy Flour is moderately heat treated and is intended for recipes that will be cooked or baked.