|Serving Size: 1/4 Cup Dry (28 g)|
|Servings Per Container: 16|
|Amount Per Serving||% DV *|
|Calories from Fat||50|
* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
Tips For Using Soy Flour In any recipe calling for all-purpose flour, replace up to 30% of the usual flour with soy flour. Baked products containing soy flour may brown more quickly. Try reducing baking time or lower oven temperature slightly. Stir soy flour before measuring since it can become packed down in its container. Use soy flour to thicken gravies and sauces. Try soy flour in frying batters or dough to reduce the amount of fat absorbed. Use soy flour as a cholesterol-free egg substitute in baked goods. Replace one egg with one tablespoon soy flour and one tablespoon water. Lightly "toasting" soy flour before using it in a recipe will enhance its nutty flavor. Briefly cook soy flour in a dry skillet over moderate heat, stirring occasionally. Keeps best refrigerated or frozen.