Soy flour, defatted

Defatted soy flour is a fine, pale flour milled from soybeans after most of the oil has been removed, with a mild, slightly beany flavor and no gluten. In baking it's usually blended into a portion of the wheat flour in bread, muffins, and pancakes rather than used on its own, since it lacks the structure gluten provides; it's also used to make soy milk substitutes and as a protein additive in commercial baked goods and pasta. Because it has no gluten of its own, recipes that rely heavily on it usually need a starch or a gluten-containing flour blended in to still rise and hold together.

Because it has had much of its fat removed, it stores well in a sealed container in a cool pantry without going rancid as quickly as full-fat soy flour. At 327 calories and 51.5 g of protein per 100 g (a cup is 105 g), it's one of the more concentrated plant protein flours available, supplying protein at 103% of the Daily Value along with 17.5 g of fiber and magnesium at 69%, all of which make it useful for boosting the protein and fiber content of a baked good when blended with a portion of regular flour.