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Joy Of Soy     

So what's the difference between Soya Powder & Soy Flour?

Fearn Soya Powder Soy flour is made by grinding whole dry soybeans into flour in the same way wheat kernels are ground into flour. Soy flour often contains considerable hull material, is more coarse, and may even be raw. Soy flour is often dry-toasted after grinding to improve flavor and digestibility. It may be used in baking recipes.

Soya Powder is made by cooking the soybeans before grinding. Soya powder is finer than soy flour and usually has a better flavor. It may be used to make soya milk and it may also be used in baking recipes.

We recommend
Fearn Soya Powder because it's made from good quality soybeans by washing the beans in water and then Arrowhead Mills Soy Flour steam cooking at a maximum temperature of 215F. The hulls are removed to avoid grittiness and because they are not a good source of nutrients anyway. The final step is grinding into a fine powder.

Soy Flour is better suited to use in dredging meats, mixing with other flours (including nut flours) and baking items for which a "nuttier flavor" is preferred. Our favorite brand is
Arrowhead Mills Soy Flour. It's certified organic and has a rich, sweet flavor and aroma.

Fearn Protein Isolate The last choice is Soy Protein Isolate.
Fearn makes a good product here too. While Protein Isolate is nearly zero carbs, it cannot be used as a substitute for the others as a baking option. However, it can be superb for stretching and binding a mix, meatloaf, shake, etc, while adding no carbs and lots of healthy protein.

Soy Flour can be found in most specialty or health areas of grocery stores. Soya Powder and Protein Isolate can be harder to locate, but can be ordered online from most of the lowcarb specialty shops in our Shopping Guide.

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