I try to get more soy into me as i am of a certain age...lol However i am not real crazy about the taste of soy flour, I substitute 1/4 of the total amount of flour called for with soy flour. I used to go lowcarb (have stopped that) but I used alot of almond meal and flaxseed meal in bread recipes and muffins. There are some awsome recipes on the web using whole foods, go to google and type in healthy bread recipes and there will be many. Also you will probably have to add gluten if you go with more than 1/4 soy flour in a recipe.
i use a little soy flour as a dough conditioner. i machine-bake. for every cup of flour i add a teaspoon each soy flour and lecithin, and a tablespoon of gluten. makes even 100% whole-grain loaves so light & fluffy they'll float right out of the machine!
