Soy flour, full-fat, roasted

Full-fat roasted soy flour is made from whole soybeans ground into a fine powder, retaining the bean's natural oils, which gives it a nutty, toasted flavor and a denser texture than defatted soy flour. Bakers use it in small proportions blended into bread, pancake and muffin batters to add protein and a slightly nutty note, and it's also used to make soy milk from scratch or worked into meat substitute mixes and energy bars. Because of its higher fat content, it browns and toasts more readily than defatted soy flour, and it's sometimes used as a thickener in sauces and gravies in place of a portion of wheat flour.

Store soy flour in an airtight container in a cool, dark place, or refrigerate it, since the oils it retains can turn rancid faster than in defatted flour; use within a few months for best flavor. At 439 calories per cup, it's calorie-dense for a flour, but it earns that with 38.1 g of protein per 100 g (76% DV) and 9.7 g of fiber, plus a striking 88% DV magnesium and 43% DV potassium, making a small amount stirred into a baked good a meaningful protein and mineral contribution. Its 21.9 g of fat per 100 g comes from the whole bean, so recipes calling for defatted soy flour may need less added fat elsewhere.