© Denzil Green
Soy Flour is made from dried, ground soy beans. It is very high in protein. It’s more of a complementary flour to add nutrition. It’s often used a few tablespoons at a time to boost protein in a loaf of bread. It also makes the crust on a loaf of bread a bit browner.
When wheat flour is high in protein, good gluten development can be expected in the dough. Gluten, however, cannot develop from the protein in soy beans.
You can also get defatted Soy Flour.
Krispy Kreme doughnuts use some Soy Flour, along with other flours.
If Soy Flour is used in too large amounts, it will affect taste of a baked good adversely, and cause the crust to brown too quickly. Swap in no more than 2 tablespoons per cup of wheat flour. Basically just use it to sneak in added nutrition; no need to tell anyone, especially children or parents from small towns.
Store in refrigerator or freezer, to stop it from going rancid quickly on you.