Soy Flour

There are several processes for the production of soy flour. Either whole soybeans are crushed, roasted, and ground – organic products are made from gently steamed beans, similar to soy milk – or the flour comes as a by-product from oil extraction. You can use soy flour for baking. Baking bread or cakes with only soy flour is not recommended, but you can easily replace 20 percent of the grain flour with it.

Purchasing and storage

Soy flour is available in supermarkets with a vegan range and/or gluten-free baking alternatives, as well as in health food stores, drugstores, and health food stores. You have the choice between full-fat and defatted flour. Those who value sustainability prefer products made from soybeans grown in Europe. Bioware is also always GMO-free. Store the flour in a cool, dry place and make sure that opened packs are tightly closed. Soy flour has a shelf life of about a year.

Kitchen tips for soy flour

To use soy flour as an egg substitute, mix one tablespoon with two tablespoons of water—about the equivalent of one chicken egg. This is a rule of thumb, the proportion may vary depending on the pastry. If you don’t have any soy flour in the house and are looking for an alternative, the expert will help you and answer the question “What is a suitable egg substitute if I want to bake vegan?”. You can also use soy flour as a binding agent for sauces, soups, stews, and casseroles or use it to prepare pancakes, vegan patties, and potato pancakes. Small amounts can also be mixed with muesli or porridge. Have you taken a liking to soybean products? Be inspired by our soy recipes!