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Okara Powder Premium - Gluten Free, 10.6 oz

by OKM
Save 20%
Original price $19.90
Current price $15.90

Okara (soy pulp) is a superfood that contains an abundance of nutrients, including dietary fiber and protein while being low in sugar, GI (glycemic index), carbohydrates, and calories. It’s a byproduct of making tofu, but unlike tofu, okara is mostly thrown away because of the extremely short shelf life that comes from its moisture content. OKM’s Okara Powder Premium, ultra fine ground dried okara—it’s finer than wheat flour—not only solves the shelf life problem but also concentrates okara’s nutrients. It’s also easy to use, and you only need to sprinkle it over yogurt, ice cream, smoothies, or soup to enjoy its health benefits whilst boosting your energy. Since the powder is extremely fine, it dissolves very well in liquid and produces a smooth texture, so you can mix it into dough or batter when you make bread, baked desserts, pancakes, doughnuts, or noodles. Okara Powder Premium can be stored unopened for up to 18 months at room temperature. GF / Vegan / Non-GMO

Okara Powder Premium allows you to easily enjoy the superfood benefits of okara. Just sprinkle it over yogurt, ice cream, smoothies, or soup to enjoy okara’s nutritional value whilst boosting your energy. Because the powder is extremely fine, it dissolves easily in liquid, so you can incorporate it into your bread, baked dessert, or noodle recipes. Mix the powder into batter or dough to increase dietary fiber and plant-based protein while reducing gluten content. If you use Okara Powder Premium and rice flour, you can make gluten-free cookies, muffins, or pasta noodles. You can also mix it into doughnuts, pancakes, okonomiyaki, and tempura batter. If you add it to hamburger patties or meatloaf, you can reduce the amount of meat while dramatically increasing fiber content.


Customer Reviews

Based on 1 review
Hiroshi O.
Multi-use Flavour Enhancer

Amazing on all kinds of dishes. I use from rice to waffles to millet and everything in between basically. It has a very mild flavour and does not taste bean-y at all nor has any sort of aftertaste like some soy-based products can have. It is quite expensive, so I might try to make my own by cooking okara left over when I make my next batch of tofu and then drying it out in a dehydrator and grinding it up into flour and see how it compares.

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