Ingredient spotlight: soy flour

soy, soybean, soy milk

Soy flour nutrition

Soy flour is high in protein, so it is a great option for people who are trying to increase their protein intake. It is also (obviously?) a great source of plant-based protein, so if that’s something you are into or looking for, adding a bit of soy flour to recipes that otherwise just use wheat flour could be for you. This flour is also gluten free, so another great one to add to your arsenal if you happen to be eating gluten free at the moment for whatever reason. 

Making soybean flour

Soybean flour, similar to many other ‘fake’ flours, is simply made by grinding soybeans until they have reached a very fine consistency. As always, with a strong food processor, I see no reason why you couldn’t simply do this yourself at home, though I myself have not tried this. (I high-key just kinda doubt my food processor would be up to this kind of challenge, so I have held off.) I simply bought mine at the store, and with ever more people being nutrition conscious, I hope that you are able to find this in a supermarket near you. 

Using soybean flour

This flour, like most, can be used as a thickening and binding agent in sauces. It can also be used in regular degular baking products, though I wouldn’t replace all of the flour with soy flour. The taste is allegedly lightly nutty, though for me the flavour is relatively mild altogether. 

Soybean flour can be used as egg replacement by combining 1 tbsp soy flour with 2 tbsp water. If you are vegan or trying to eat less eggs, this could be a great thing to try out and see how you like it. 

Recipes to try

I have used soy flour in naan, though since this is a yeasted dough, I recommend only replacing about 10% of the wheat flour. I thought they turned out great, and have myself upped the soybean flour content to 25% on occasion, and still got all the rise and puffiness out of the dough that I was looking for. If you like the flavor, maybe that’s something to experiment with yourself and try out. 

Recipe from the bag: soy muffins


  1. 100g soy flour
  2. 80g corn starch
  3. 60g corn flour
  4. 3 tsp baking powder
  5. 60g sugar
  6. Salt
  7. Vanilla
  8. 235 ml soy drink
  9. 180g applesauce


  1. Mix the dry and wet ingredients separately, then slowly mix the dry into the wet. 
  2. 12 muffins
  3. Bake in preheated oven at 180C for 20ish minutes

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