I too would like to know more about these different flour alternatives. I see people using soy protein isolate, soy flour, almound floor, whey something or other....
I expect each is appropriate for different results and for different recipes. Could some of you super cooks fill us in on the differences and everyone who uses these let us know what product you use for what baked good. I would like to make more of my own rather than buy prepacked all the time which can be expensive for day to day use or simply unavailable....
Thanks for your responses....