Soy flour - 100 gr
Country of production:
Kinako also known as soybean flour, toasted, is a product commonly used in japanese cuisine.
The kinako is widely used in japanese cuisine, but is strongly associated with the dango and the wagashi. The kinako, when combined with milk or soy milk, can also be transformed into the drink. The substantial difference between the soy flour and that of wheat is that the former does not contain gluten. Also, if you cooked the soy flour tends to darken more easily than that of wheat. This flour can be used in all sectors in which you use the normal wheat flour.
Mode of storage:
A cool, dry place away from direct light.