Okara organic flour is a versatile low-carb ingredient that can serve as both a gluten-free flour and a plant-based egg substitute!
A few years ago, the only keto-friendly flours were almond flour or coconut flour unless you found a low-carb baking blend like Carbquik. Since then, I have started using alternative flours, such as Lupina sweet lupin flour and, most recently, Renewal Mill's Organic Okara Flour.
I first made this recipe using coconut flour. But Okara flour works wonderfully as a 1:1 swap with zero of the mild coconut taste that some would prefer to skip.
Plus, you can incorporate Okara into keto recipes using other low-carb, all-purpose flours, like the King Arthur Keto Wheat Blend, to replace 25% of the flour noted in a recipe (e.g., 25% Okara flour to 75% KA blend).
What is Okara flour?
Okara flour is a Japanese superfood made with the pulp of organic, non-GMO, soybeans remaining after processing soy milk. Aside from being low in carbs, it’s high in essential fiber and protein.
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