Soy flour, low-fat

Low-fat soy flour is made by grinding soybeans that have had most of their oil removed, producing a pale, slightly nutty-tasting powder that's typically blended with wheat flour rather than used entirely on its own, since it has no gluten. Bakers add a spoonful or two to bread, muffin, or pancake batters to boost protein and help browning, and it also works as a thickener in sauces or as a partial substitute in gluten-free flour blends alongside other gluten-free flours and starches.

Store soy flour in an airtight container in a cool pantry, or in the refrigerator or freezer for longer freshness, since its low fat content still leaves it prone to picking up off flavors from other foods if left uncovered. It's notably dense in protein, with 49.8 grams per 100 grams, meeting the full 100% of the Daily Value by that measure, plus 16 grams of fiber (57% of the Daily Value) and 68% for magnesium. At 372 calories per 100 grams with just 9 milligrams of sodium, stirring it into baked goods is a straightforward way to add plant protein and fiber to a dish that would otherwise be mostly flour and sugar, and it can also be whisked into pancake batter for a heartier weekend breakfast.