Found a new (to me) ingredient-questions
I am working on a recipe for a cookie and one of the additions is Kinako-Roasted Soy flour. It was listed as a minor amount but essential to the final flavor of the product I am working on.
I found some at an Asian grocery store and it smells like peanut butter to me and seems to be an oily type of powder. I believe it will give a lovely note to the baked good I am making!
Now my question-Am I correct to assume it can go rancid if stored at room temp? I put it in the freezer after I used the small amount.
Any suggestions or even validation? Any additional recipes? It was quite expensive here (Wisconsin,USA)-can I just roast soybean flour?