What Is a Good Substitute for Soy Flour?

Soy flour can be substituted with other flours in cooking and baking.

Soy flour is used to increase the protein and moisture content of baked goods and is sometimes used as a base for textured vegetable protein. Soy flour is unsuitable as a complete flour replacement in baked goods because it does not contain gluten. Other flours can be substituted for soy flour.

Function

Soy flour improves the texture of some food products and can increase the protein content. The first choice as a substitute for soy flour is soya flour. Soya flour is more finely ground than soy flour and has a milder flavor.

Types

Other non-wheat flours can be used as substitutes for soy flour. Chickpea flour, brown rice flour, and quinoa flour can be substituted for soy flour. Each of these flours has a slightly different taste and may alter the taste of the recipe.

Warning

Since soy flour is gluten-free, care should be taken to use a gluten-free substitute if there is a gluten sensitivity. Certain non-wheat flours like spelt and buckwheat will have low amounts of gluten, although these are usually tolerated by people with gluten sensitivities. Completely disclose any ingredient substitutions to ensure that people with food allergies are aware and can avoid known allergens.

References

• Soy Foods Association: Soy Flour
• The Cook's Thesaurus: Non-Wheat Flours