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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.