Since soy flour is now readily available in most areas, we thought it would be fun to explore the possibilities and limits (if any) of baking with soy. Your soy choices today include more than just soy flour, too-like soy grits and nuts, not to mention the assortment of milks and curds. While many of these are simple substitutes for their non-soy counterparts, it’s best to be mindful of soy flour’s unique properties in order to prepare baked goods with the best taste, consistency, and texture.

Because regular soy flour has a much higher fat content than virtually fat-free flours like wheat, I did initially conceded that baking a lean, crusty, French-type loaf, was simply not possible. Also, the lack of gluten in soy flour would require an addition of wheat gluten for best results. With that in mind, we concluded that the types of recipes most compatible with the natural qualities of soy flour would be the sweeter, richer baked goods, like rolls, soft yeast loaves, cookies, and quick breads.

I have proceeded with these assumptions and were not surprised by the outcome, except when it came to taste. For all the press about the ‘strong’ flavor of soy, our tasters found that even the recipes highest in soy were tasty, if not downright delicious. I have stopped testing the limits of soy at a 50 percent ratio only because soy-rich dough seems to brown earlier with every increase in soy.

Soy Grits And Green Chile Bread

A hearty quick bread with a texture similar to a moist, spicy cornbread.


  • 1 onion, chopped
  • 1 teaspoon peanut oil
  • 1 4-ounce can diced green chiles
  • 1 cup unbleached white flour
  • 1/2 cup soy flour
  • 1/2 cup soy grits
  • 1 tablespoon baking powder
  • 1/2 teaspoon each, soda and salt
  • 1-1/2 cups soy milk
  • Cooking spray or oil


  1. Preheat oven to 400° and lightly spray or oil an 8-inch square baking dish. In a skillet, sauté onion in oil over medium heat until browned and limp, 12 to 15 minutes. Stir in chiles and chili powder and set aside to cool.
  2. In a mixing bowl, combine white flour, soy flour, grits, baking powder, soda, and salt. Make a well in the center and pour milk into it. Stir quickly, just to moisten dry ingredients. Don’t overmix. Fold in onion mixture and spread batter into prepared pan. Bake for 20 to 25 minutes, or until browned and center tests done with a toothpick. Cool in pan and cut into squares.
Nutrition Facts
Serving size: 16
Calories 81
Calories from Fat 0
% Daily Value *
Fat 0 g
Saturated fat 1 g 5%
Carbohydrates 11 g 4%
Fiber 2 g 8%
Protein 6 g 12%
Cholesterol 0 mg
Sodium 189 mg 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Cook Time

Prep time: 12 hours 15 min
Cook time: 20 hours 25 min
Ready in: 32 hours 40 min
Yields: 16
Sharmin Begum

The author Sharmin Begum

I have loved spicy food, Mexican in particular, since I was a child as my father was from El Paso where I acquired a taste for it on our many visits. I have cooked Tex-Mex all my adult life, but about 7 years ago I began cooking authentic Mexican food using my own ingredients and making my own tortillas, tamales, etc. On one of my visits to NM I attended the Santa Fe Wine and Chile Fiesta and took some excellent cooking classes at the Santa Fe Cooking School and the Old Mexico Grill. I love New Mexican food equally as well as Mexican.

I also grow my own chile peppers, tomatillos, and herbs like cilantro and epazote because they are not available locally.

I got into web publishing because I enjoy “meeting” fellow Chile-heads from all over the world and sharing my passion with them.

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