Soy flour is derived from ground soybeans and is creamy yellow in colour. It is a popular gluten free flour used in both commercial and domestic baking.
In the Kitchen:
Due to its moist consistency in baking it is a popular ingredient and additive in many gluten free flour blends for bread, cakes and biscuits.
Facts about Soy Flour:
The taste of soy flour can vary depending on its processing. It can have a strong beany flavour, or otherwise a mild sweet flavour.
Soy flour provides the basis for some textured vegetable proteins (TVP) and also soy milks.
As it comes from a bean and not a grain, soy flour is higher in protein than many grain flours and as with most flours is best kept refrigerated in an airtight container.
Country of Origin
Product of Australia
Soy flour contains important fats, which assist in proper cholesterol metabolism, is high in protein and fibre to keep you fuller for longer and low in sodium to support heart health. This flour is also high in magnesium for enzyme activity and high in iron for energy production as well as being low GI, especially important for diabetics and for those wanting better weight management.
100% soy flour
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