GLOSSARY · LEGUME FLOURS
Soy Flour
EN Soy Flour · DE Sojamehl · IT Farina di Soia
CATEGORY=Legume FloursBINDING=3/5CROSS-CONTACT=Low cross-contact riskPRIMARY USE=Baking, protein enrichment
Soy Flour (also: Soybean flour | Defatted soy flour | Full-fat soy flour) — Strong beany flavour. Moist crumb. Lowers shelf life of baked goods.
✓ GF STATUS
Naturally gluten-free. Major soya allergen; mandatory EU declaration.
Is it safe for coeliacs?
Naturally gluten-free. Major soya allergen; mandatory EU declaration.
| Region | Gluten-free status |
|---|---|
| EU | GF if certified |
| US (FDA) | GF if certified |
| Australia / NZ | GF if certified |
In the kitchen
Strong beany flavour. Moist crumb. Lowers shelf life of baked goods. Best for: Baking, protein enrichment.
If you don’t have it
Chickpea flour
Source: HTGF flour database · evidence tier A · last reviewed June 2026.
RELATED
EVIDENCE LEDGER
Safety frameCODEX / AOECS
Entry updated2026-06-11
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