how many grams in a teaspoon of soy flour?

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things people ask

• Will a teaspoon of soy flour thicken a sauce?
  Barely. At 2.92 g, one teaspoon won't gel a sauce the way cornstarch does — soy flour has no gelling starch profile, so its thickening power comes from protein swelling, not amylose. For a small pan sauce you'd need 2–3 teaspoons whisked into cold liquid first, and even then expect a soft, cloudy thickening rather than a glossy bind.
• What's the point of adding one teaspoon to a smoothie?
  It adds about 1 g of protein and a faintly nutty, beany flavor that hides behind banana, cocoa, or peanut butter. One teaspoon is the dose you can stir in without grittiness — push to two teaspoons and the texture starts to taste raw unless your blender runs hot. Toasted soy flour is more pleasant here than raw, since toasting kills the green-bean note.
• How do I test soy flour ratios in a recipe at teaspoon scale?
  Scale a recipe down to one muffin or one pancake's worth of batter — roughly 3–4 tablespoons of mix — and swap a single teaspoon (2.92 g) of the wheat flour for soy flour. Cook it, taste it, and decide whether to push further. This avoids wasting a full batch on a ratio you might not like, which matters because soy flour's flavor is assertive enough that some people stop at 5%.

related conversions

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