Soy flour is an alternative non-wheat flour made from dehulled, roasted soybeans that are finely ground. Many nutritionists feel it is not a healthy form of soy. The problem with this soy product is that the trypsin inhibitor is not removed and the soy is not very digestible. Soy flour is used in commercially prepared baked goods.
You can use soy flour as part of a gluten free alternative but we feel there are other alternatives better suited to a healthy diet. Soy flour is available in full fat, or low fat versions.
Soy flour can be used as a coating for fried foods, a thickener, or as a partial replacement for wheat flour in bread or other baked goods recipes.