I have started replacing all-purpose flour with soy flour when coating chicken. I would like to try adding some soy flour when baking. Do I need to add more leavening? Is there anything else I need to be aware of when incorporating soy flour in my baking? —S.J., Albany, Oregon
Good for you for trying to incorporate more soy flour into your diet! Soy flour is a great source of high-quality protein, dietary fiber and important phytochemicals, such as isoflavones. Soy isoflavones are believed to act as antioxidants and have other beneficial effects on blood vessels and the heart. Soy flour is also a good source of iron, B vitamins and calcium. If you use the following guidelines when baking with soy flour, you shouldn't have to add more leavening. Here are some tips:
- In yeast breads, try replacing 15% of the wheat flour with soy flour. An easy way to do this is to put about 2 tablespoons of soy flour into a 1-cup measuring cup before filling it with wheat flour. Wheat flour provides gluten, which gives structure to the bread, so it cannot be entirely replaced.
- Quick breads can accommodate up to 25% soy flour. For each cup of flour called for, use 1/4 cup soy flour and 3/4 cup wheat flour or all-purpose flour.
- Baked products containing soy flour may brown more quickly. Try reducing the baking time or lowering the oven temperature by 25°. Then keep a close watch on whatever you are baking.
- Stir soy flour before measuring it since it can become packed down in its container.
- Lightly "toasting" soy flour before using it in a recipe enhances its nutty flavor. Briefly heat soy flour in a dry skillet over medium heat, stirring occasionally.