Soy Flour - 32 oz | Gluten Free Baking Flour for Cakes, Cookies, Pancakes, Waffles, Thickening Sauces/Soups - Replace up to 30% All-Purpose Flour

This is one of the few flours I will use in baking. I use it with wheat flour to add protein to cookies, yes cookies. (No judgements, I also add vegetables. I have get the vitamins in where I can for my family) This flour doesn’t have any kind of taste to it so it doesn’t add or subtract the taste of my baking. I have made dessert breads, cakes and other baked items with the flour and all have come out tasting like a dessert. My guess is good, they ate the desserts - no complaints or yucky faces

I don't normally write reviews, but I guess some people were accidentally shipped soy lecithin instead so I'd just like to say that yes, this is soy flour. I've ordered it twice, it was properly labeled with all nutrition information, and it performs exactly as you'd expect in baking.

The soybean flour was used to make Cornell bread, a very nutritious bread also including wheat germ and milk in addition to the usual bread ingredients.

I use this to make Boilies (Carp Bait) and the quality is great. Fast shipping on time. Packaged well.

I ordered from another company twice & both times received black mustard seeds instead of soy flour. I was delighted to actually receive the soy flour!! Product arrived promptly as was as described!! Thank you!!!

I was looking for whole soy flour and thought I had it. I didn't read the fine print to discover it was defatted. This should be noted in the product title, not the fine print!

Soy has no flavor, it is similar to flour in its consistency yet depends on other ingredients to add flavor. Easy to use where it calls for soy.

We make low carb power muffins using soy flour, wheat bran, oat bran, flax meal, hemp hearts, and all-bran cereal. Local stores don't seem to have soy flour any longer, but this works better, and doesn't have lumps in it.