Renewal Mill Okara Flour 8 oz, Non-GMO, Organic, Gluten-Free, 20 g of Fiber, 7 g of Protein, 3 g net carbs I Upcycled Ingredient, Perfect for Gluten-Free Baking & Keto Baking

I’m honestly so glad Renewal Mill Okara Flour is being sold again. I first discovered it at Whole Foods and have loved using it ever since — it quickly became my go-to flour. It’s been hard to find for the last couple of months, so seeing it available again is awesome. It’s a perfect keto flour and by far my favorite keto flour I’ve ever used. It tastes great, bakes beautifully, and nothing else I’ve tried really compares. I’m a huge fan!

There have been times I think this flour would trick non keto folks. We tried this after taking a break from keto for a year, so our taste buds were fresh after eating non keto foods, but this was amazing for fried chicken. We made tenders, drumsticks, etc, and it was like eating regular fried chicken. Haven't tried it for baking yet, I'm a little intimidated with so few recipes for this flour. I think I heard from a keto Youtuber that you can treat it like coconut flour? So basically you'd use half as much as you would almond or regular flour, but don't quote me on that.

Great alternative for coconut flour. I would recommend it.

I was pretty excited to order this flour because I thought I would be able to make all kinds of healthy high-fiber baked goods. Unfortunately, there are two big problems with this product. The first is that there are very few Okara flour recipes online. So unless you like the recipe for scones on the bag be prepared to invent your own recipes from scratch. Most Okara recipes online call for actual Okara – not Okara flour. Which brings me to my second point. The product has no instructions for how to reconstitute the flour into Okara. Do you add water? Soy milk? How much? Do you need heat? I have no idea because the company doesn’t tell you.

Good keto flour to try. Worked very well breading and battering deep fried fish and deep fried mushrooms- Like regular flour, but maybe just a little powdery texture when fried. Probably won't use again until price drops significantly.

It's been around for a long time but it's only become available in America in the past few years. It has important minerals and vitamins and plant-based protein, helps regulate blood sugar and is loaded with fiber. I avoid wheat because of my arthritis, so I add a tablespoon to my egg white omelettes before I cook them, I mix it with flaxseed, oat bran and egg whites and herbs or spices or carob or cocoa powder to make high-fiber, high-protein crackers and I have some every day. Research it and see what you think. Since I wrote this, I came up with a muffin recipe. 2 tablespoons Okara flour, 2 tablespoons oat bran, 3/4 of a cup of egg whites or eggs is the basic recipe. Just whip together. You can add herbs like parsley and black pepper and whatever you like to make bread -like flat discs in muffin tins or a large piece of bread in an 8 inch flat square pan. I spray the tins with olive oil spray. Bake it 400 for about 30 minutes depending on your oven. Onion powder and caraway seed make them taste like rye bread.I sometimes add a tablespoon of pumpkin purée to the mix and sometimes two tablespoons of cottage cheese for a larger result. . I also add pumpkin pie spice or gingerbread spice instead of the herbs. You can experiment, but everything works. If you add Italian herbs, and make one large disc, you have a pizza base.They freeze well if you make them ahead.

Just opened a package with a use by date of 07/2021 (on 05/16/2021). Hideously rancid and unusable. Not even close to fresh. I can no longer trust this product. Return window has closed so I have to write it off. I will have to look for another supplier for okara.

I add this product in my plain yogurt. After a couple of days of consumption, my tummy is happier. It comes with a little spoon that I appreciate very much.