Defatted Soya Flour: The Lean Protein Powerhouse Defatted Soya Flour is a highly concentrated nutritional ingredient produced by finely grinding soybeans after the oil has been extracted. While "full-fat" soy flour retains the natural oils, the defatted version is engineered to be a low-fat, high-protein powerhouse, making it one of the most efficient plant-based protein sources available to the modern kitchen. The Ultimate "Protein Booster" Because the fat (oil) is removed, the relative protein content in the flour skyrockets. It is often considered the most economical way to "fortify" everyday meals: Concentrated Protein (50%+): It contains nearly 52g of protein per 100g, which is significantly higher than most whole lentils or grains. The "Lean" Edge: With a fat content typically below 1.5%, it is a dream ingredient for those on a calorie-restricted or weight-management diet. Zero Cholesterol: Naturally free from cholesterol and trans fats, it supports cardiovascular health while providing essential amino acids. The Gluten-Free Binder Defatted Soya Flour is naturally gluten-free, but it serves a unique functional purpose that other gluten-free flours lack. Because of its high protein and water-absorption capacity: Structural Strength: In gluten-free baking, it helps provide the "body" and structure that is usually lost when removing wheat. Moisture Retention: It prevents gluten-free breads and cakes from becoming crumbly or dry, keeping them soft for longer. Egg Replacement: Its emulsifying properties allow it to act as a partial egg substitute in certain vegetarian and vegan recipes.