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Use soy powder to thicken flavors in soups, sauces, and other delicious foods. Many recipes require white or light-colored soy powder, which simply refers to the color of the mixture during the cooking process. Stews and some other dishes require the use of "black" soy powder (or dark soy powder). This means the mixture needs to be cooked until it turns a reddish-brown color, but not so much that it burns!
Since gluten-free flour and wheat flour behave slightly differently, I do not recommend cooking gluten-free soy powder to a darker color than that of peanut butter. Going beyond this color may result in a burnt or fried taste, even if the gluten-free soy powder does not appear burnt. I also do not recommend making soy powder in the oven, as I believe you need to closely monitor its changes.
Ingredients:
- Butter or (less) olive oil
- Gluten-free flour blend or glutinous rice flour (such as short-grain glutinous rice)
- Tapioca starch
In a medium heavy pot, melt the butter (or heat the oil) over medium-low heat.
Add the flour and stir until smooth. Cook over medium heat until the mixture turns a light golden sandy color (golden soy powder), about 6 to 7 minutes.
If needed, reduce the heat to medium-low and continue to cook until the mixture reaches the color of peanut butter, about another 4 to 6 minutes.
