Low-carb diets restrict the use of common flours and grains typically used for baking and cooking meals. Soy flour provides an alternative to high-carbohydrate flours and may be substituted in most recipes or used on its own. This flour is derived from ground raw soybeans, and possesses more protein than carbs. A typical half-cup serving has approximately 10.5 g of carbs and 23.5 g of protein. It is also a high source of fiber, with 8 g in a serving.
Soy Flour as a Substitute
Replace regular, all-purpose flour with soy flour for quick-rising baked goods that have baking powder and baking soda in their recipes. Baking soda and powder serve to help the bread rise in the absence of yeast. About one-quarter of the typical all-purpose flour detailed in the yeastless recipe may be replaced with soy flour.
Replace regular flour with soy flour while baking breads or baked goods, such as muffins, that require yeast to rise in their recipes. In this situation, use two tablespoons of soy flour per cup of regular flour as detailed in the recipe.
Reduce the temperature of the oven when baking or cooking with soy flour by about 25 degrees. Soy flour browns more easily than regular flour, increasing the possibility of burning your food. Keep an eye on the oven and adjust the time expected to cook by approximately 10 minutes less than called for in the recipe.
Purchase the amount of soy flour you might need for a recipe and store it in the refrigerator. Natural oils in the flour may cause it to go rancid earlier than most other flours.