Soy flour

Not as a straight swap: soy flour has no gluten, so bread made entirely with it will not rise and hold its shape like wheat bread. Start by replacing about 10–15% of the wheat flour; it adds a lightly nutty flavour and may make the mixture thirstier, so add liquid gradually.

Yes. Use it in foods that will be thoroughly cooked, such as baked goods, pancakes or sauces; do not taste raw batter made with soy flour. Follow the cooking time for the recipe rather than adding it uncooked at the end.

Whisk a small spoonful into a little cold water first to make a smooth paste, then stir it into the hot soup or sauce and simmer for several minutes. It thickens and adds a mild, nutty taste, so use it sparingly in delicate-flavoured dishes.

Keep it in an airtight container in a cool, dark cupboard and use a clean, dry spoon. Because soy flour contains oil, refrigerate or freeze it if you will not use it soon; let chilled flour reach room temperature while still sealed to prevent condensation.

For a similar mild, protein-rich addition to baking, try chickpea flour, but expect a more noticeable flavour and a different texture. For thickening, wheat flour or cornflour is usually easier to use; neither is a like-for-like swap in recipes that rely on soy flour.

Soy itself contains no gluten, but flour can be contaminated during milling or packing alongside wheat, barley or rye. If avoiding gluten is important, choose a product labelled gluten-free rather than relying on the ingredient name alone.

Yes. Soy flour is made from soybeans and is not suitable for someone with a soy allergy. It can also be easy to overlook in baking mixes, meat-free products and sauces, so check the ingredient list.