Soy

Soy is not a grain but rather a bean or legume. Nevertheless, it may be ground into a flour like a grain. Unlike regular grains, however, it is low in starch. It is, however, high in fat and protein, although it contains no gluten proteins. The rich protein content makes it valuable in vegetarian diets.

Soy flour used in baking usually has had part of the fat removed. Raw soy flour contains enzymes that make it useful in baking. These enzymes aid yeast action and bleach the pigments in wheat flour. Raw or untoasted soy flour should be used in small quantities in yeast breads, generally about 0.5%. Higher quantities give an unpleasant beany flavor to breads and produce poor texture.