I've no idea. I tried to come up with a recipe that used raw ingredients, rather than mixes. but if you can tweak it to work for you, that's great.

I've heard a lot of people denounce soya, and perhaps this recipe will not be to some people's taste. they might taste the soya. I don't know.

I'm looking into modifying it so it's soya free as well. But I'm no expert so need to research what would work just as well. You could try oat flour, that does work, but does raise the carb count. Still LC, but definitely higher.

Just checked my Fitday. My oats work out to 57g carbs per 100g. That's significant considering my soya flour is only 16g carbs. But you could use half of each.

Let's see, using only oat flour would make a loaf that is roughly 71g carbs. About 4.5 per slice if 16 slices. Still very LC for bread.