Flour | Vegetarian Vegan Gluten Free Low Carbohydrate High Protein

Soybean Flour

Glycine max (L.) Merr. Allergens: Soy
Soybean Flour

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine East Asian
  • Seasonality Year-Round
  • Source Soybeans

The Forktionary Angle

""

Definition

A gluten-free flour made from roasted and ground soybeans, offering a high-protein, low-carb alternative for baking and thickening.

Sensory Profile

TasteNutty, Slightly Bitter, Umami
TextureFine, Powdery, Slightly Gritty
AromaBeany, Earthy
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g
Calories446 kcal
Total Fat22.8 g
Saturated Fat3.3 g
Trans Fat0 g
Cholesterol0 mg
Protein40.2 g
Total Carbohydrate35.5 g
Dietary Fiber15.7 g
Total Sugars6.8 g
Calcium204 mg
Iron8.9 mg
Potassium1800 mg

Chef’s Secret

Toasting soybean flour lightly before use can enhance its nutty flavor and reduce any raw beany notes, making it more palatable in savory dishes.

Substitutions

Best Match

Chickpea Flour

1:1

Good gluten-free, high-protein flour for baking and thickening, similar texture.

Almond Flour

1:1

Gluten-free, lower carb for baking, but less protein and different flavor.

Wheat Flour (All-Purpose)

1:1 (adjust liquid)

For gluten-containing recipes, provides structure, but changes nutritional profile.

Rice Flour

1:1

Gluten-free thickening agent, but less protein and flavor.

Buying Guide

Look for defatted, non-GMO, organic options. Store in an airtight container in a cool, dark place.

Flavor Pairings

Baked goods Asian cuisine savory thickeners protein shakes gluten-free bread.