Soy flour

Soy flour: Soy flour is made from mature soybeans that have been dried, hulled, split and ground into flour. The texture is denser than wheat flour and it has a pronounced flavor some describe as “beany.” Soy flour makes a good protein-rich substitute for wheat flour in recipes, but because it contains no gluten, replace no more than one-quarter of the total flour called for. Full-fat soy flour can go rancid quickly; keep it in the refrigerator for up to 6 months or in the freezer for up to 1 year. Look for soy flour in natural-foods stores.

Ingredient Glossary

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