Soybean flour, rich in protein, phytoestrogens and with a low glycemic index and, therefore, suitable for diets for vegans, vegetarians and diabetics.With a very fine grain size, neutral odor and typical legume flavor, this flour is naturally gluten-free*, so it is not suitable for leavened doughs, but it can be mixed with wheat flours to make bread, pizza, focaccia and numerous other baked goods, both sweet and savory.Enzymes, naturally present in the product, impart a pleasing white coloration to the crumb of bread and other baked goods (e.g., boxed bread), while lecithins improve the alveolation and fluffiness of the final product.