Homemade Soy Flour

Soy Pulp (Okara) Flour

Homemade soy flour can be prepared a few different ways. Either way, it is incredibly easy to make. This flour is a nutrient-rich, plant-based protein that is high in fiber. As a result, the net carbs are extremely low making it an ideal keto flour. One half cup of okara flour provides 3 net carbs which is less than the net carbs provided by coconut flour and almond flour. Therefore, it can be an excellent, nutrient-rich addition to your low carb diet, keto diet, or diabetic diet.

Homemade Soy Flour
Okara Flour

To be clear, there are at least three different types of homemade soy flour methods with each technically having different names associated with then. A true soy flour is made from uncooked, dried whole soybeans. A soya flour is prepared with roasted or steamed soybeans after the hull has been removed. Then, there is an okara flour that is made from the soy pulp that remains after making homemade soy milk or homemade tofu.

Okara
Okara (Soy Pulp)

With that said, this homemade soy flour is about how to make okara flour with a focus on drying it. You will naturally end up with a significant amount of soy pulp after making homemade tofu or homemade soy milk. And while you may discover that your plants may love it, it is a very healthy and beneficial flour that you may want to incorporate into your diet. The health benefits of soy beans are quite impressive.

soy pulp
Soy Pulp on Cookie Sheet

Drying Methods

  1. Microwave/Skillet – With this method, you start by placing the squeeze dried soy pulp in the microwave for 1 – 2 minutes. Then, transfer it to a skillet to finish or continue dehydrating the soy pulp. Using a medium-low heat setting, continuously stir the soy pulp to help the flour dry evenly. In my experience, this method takes 30 minutes to an hour or more to dry in an area with humid conditions. Therefore, this is not my preferred method.
  2. Dehydrator – A food dehydrator is another option for drying the soy pulp. It would be much more convenient that the microwave/skillet method because you can place the soy pulp in the dehydrator, set a timer, and then forget about it until it is time to check. Once you get the soy pulp dry, you can use an electric food grinder to make it into a flour.
  3. Oven – Some recommend setting your oven to the lowest setting and then placing the soy pulp in the oven for multiple hours to dry. In the winter, this may be a good idea. But, since it is currently summer, I wanted a much quicker method than that. So, the instruction share below are the quickest and easiest way that I have found to make this particular kind of homemade soy flour. Once dry, the soy flour is ground with a basic coffee grinder.
Homemade Soy Flour

Homemade Soy Flour

This is a recipe for making okara (soy pulp) flour.
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr 30 mins
Course Ingredient
Cuisine Asian
Servings 1 cup
Calories 280 kcal

Ingredients
  

Instructions
 

  • Prepare the homemade soy milk as needed squeezing as much of the soy milk from the soy pulp as possible.
  • When done, preheat the oven to 375 degrees.
  • Then use a spatula to crumble and spread the moist soy pulp evenly across a parchment paper lined cookie sheet.
  • Once the oven reaches 375 degrees, TURN THE OVEN OFF and then immediately place the tray of soy pulp in the oven for 30 minutes.
  • After 30 minutes, remove the soy pulp from the oven and reheat the oven to 375 degrees.
  • While the oven is reheating, use a spatula to break the soy pulp into smaller pieces and then spread the soy pulp over the cookie sheet evenly.
  • When the oven reaches 375 degrees, TURN THE OVEN OFF AGAIN and return the tray of soy pulp to the oven for 30 minutes.
  • Repeat this process as needed until the soy pulp is dry. However, in some cases, it may only take an hour.
  • Once the soy pulp is dry, place it in a food grinder to make it into a flour.
  • Then you can store the okara flour and use it as needed.

Notes

1 cup of Okara Flour = 6 Net Carbs (Less than coconut flour and almond flour).

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 46gProtein: 14gFat: 4gSodium: 50mgFiber: 40gCalcium: 240mgIron: 3mg
Keyword homemade soy flour
Tried this recipe?Let us know how it was!

In Summary

This is an excellent way to use your soy pulp after making homemade soy milk or homemade tofu. While you can use wet soy pulp in recipes, it is hard to determine the degree of moisture that is being added from one recipe to the next. Therefore, it may not turn out as expected. In my experience, using wet soy pulp is highly ideal for making different keto bread pudding recipes. However, for most recipes, you will need to use a dry homemade soy flour, not a wet soy pulp.

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