Attention Tofu makers!!!!
This beautiful beige flour has not been heat-treated or de-fatted and is free of contamination. It has a beany taste and has maintained the natural enzyme activity.
Soy Flour by is ideal for baking. It can replace up to 30 percent of the all-purpose flour in recipes. It lightens batters and makes baked goods crispier. Soy Flour also thickens soups and sauces, is excellent for breading foods before frying or sautéing, and is helpful in vegan baking. To replace eggs in casseroles and baked goods, combine a heaping tablespoon of Soy Flour and 1 teaspoon of water. When replacing some of the AP flour with soy flour in baked goods, check the oven often because soy flour browns quicker. You can also reduce the oven temperature by 25 degrees. Our Soy Flour is a powerhouse of nutrition. It’s one of the few vegetable sources that is a complete protein, containing all the amino acids. It is also high in iron, calcium, phosphorus, magnesium, and fibre.