Does a soy flour cookbook exist that does not incorporate other types of flour in its recipes?
Soy has no gluten, which gives bread its texture, so about 15 % of pure gluten should be mixed in, (say 1 part gluten to 5 parts soy flour) – this URL http://www.foodsubs.com/Flour.html#all-purpose recommends adjusting cooking, temperature and yeast amounts – also because of the taste of soy, online source just recommend a partial substitution of soy flour to wheat flour ) – you’ll have to experiment to get the right recipe!
