Considerations and Use Both full-fat and defatted soy flours should be stored in the refrigerator or freezer. You cannot replace all of the wheat or enriched flour in a regular recipe with soy flour unless it is a specific recipe developed to use soy flour. In recipes for baked products that are not yeast-raised, you may substitute up to 1/4 of the total amount of flour called for in the recipe with soy flour. Soy flour adds moisture to recipes, so it may be used as a cholesterol-free egg substitute as well. Simply replace one whole egg with 1 tbsp. of soy flour mixed with 1 tbsp. of water. I carry the full-fat soy flour, it's excellent to add to baked goods like muffins, cakes anything you want a melt in your mouth feeling.
Health Benefits Ounce for ounce, few foods are as high in so many vitamins and minerals as soy flour, making it an extremely nutrient-dense food. Soy flour is significantly higher in protein than whole-wheat flour, and the full-fat version contains omega-3 fats. Protein is necessary for building tissues and muscles, while omega-3 fats support cardiovascular and brain health. Soy flour is high in dietary fiber as well, which, among other benefits, promotes digestive health and may lower cholesterol.