Freshly Ground Soyabean Flour | Gluten Free Flour |Protein Rich | Low Carbs
Made to Order
100% Organic
No Preservatives
Freshly Ground Soyabean Flour | Gluten Free Flour |Protein Rich | Low Carbs
Soyabean Flour is a high-protein, nutrient-rich flour made from finely ground, premium-quality soybeans. Naturally gluten-free and packed with essential amino acids, fiber, iron, calcium, and healthy fats, it is one of the best plant-based protein sources available.
Known for its smooth texture and mild nutty flavor, soy flour boosts the nutritional value of rotis, baked goods, porridges, pancakes, and protein-rich snacks. It helps support muscle health, digestion, heart health, and overall energy levels—making it ideal for growing children, fitness lovers, vegetarians, and health-conscious families.
Key Benefits:
- Extremely high plant-based protein
- Rich in calcium, iron & B-vitamins
- Supports muscle building & energy
- Promotes healthy digestion
- Naturally gluten-free
- Perfect for rotis, baking & healthy recipes
Boost your daily meals with the goodness of pure, nutritious Soyabean Flour.
Nutritional Value (Per 100g)
- Calories: 463 Kcal
- Protein: 37g
- Fat: 21g
- Carbohydrates: 35g
- Dietary Fiber: 10g
A clean, protein-packed choice for a healthier lifestyle! 💪✨
Ingredients
Instructions to Use
Soyabean Roti Recipe
Ingredients:
- 1 cup Soyabean Flour
- ½ cup wheat flour (optional, improves binding)
- 1 small onion, finely chopped (optional)
- 1–2 green chilies, chopped
- 2 tbsp coriander leaves
- Salt to taste
- Warm water as needed
- Ghee or oil for cooking
Instructions:
- Mix flours: In a bowl, combine soyabean flour and wheat flour (if using).
- Add flavors: Add onion, chilies, coriander, and salt.
- Knead: Add warm water slowly and knead into a soft dough.
- Shape the rotis: Form small balls and roll each one into a roti using dry flour to prevent sticking.
- Cook: Heat a tawa and cook each roti on both sides until golden brown.
- Brush with ghee or oil if desired.
- Serve: Best enjoyed hot with sabzi, dal, chutney, or curd.
