how many grams in a cup of soy flour?

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things people ask

• How much all-purpose flour can I replace with soy flour by the cup?
  Most bakers cap soy flour at 10–15% of total flour by weight in yeast breads — so for every 4 cups (about 480 g) of bread flour, swap in roughly half a cup (70 g) of soy flour. Pushing past that ratio weakens the gluten network and gives a crumblier loaf, since soy flour brings no gluten of its own and absorbs water differently.
• Does defatted soy flour weigh the same per cup as full-fat?
  Close, but not identical. Full-fat soy flour runs around 140 g per cup; defatted soy flour packs slightly denser, often 145–155 g per cup, because the oil has been pressed out and replaced by more starch and protein per unit volume. If a recipe doesn't specify, assume full-fat at 140 g and adjust hydration if your dough feels stiff.
• Why does my soy-flour pancake batter brown so fast?
  Soy flour is high in protein and natural sugars, so it browns earlier and harder than a wheat-only batter through the Maillard reaction. Drop your pan temperature by about 25°F (or move the dial from medium to medium-low) and watch the first pancake closely. The same trick applies to soy-flour cookies and quick breads — pull them when the edges are golden rather than deep brown.

related conversions

• Soy Flour: tablespoons to grams
• Soy Flour: teaspoons to grams
• Soy Flour guide