I think it would be ok to just substitute the soy flour, but most of the baking
recipes I have  call for a combination of soy flour and soy protein or whey,
and sometimes wheat gluten. I don't think I've ever come across one that just
uses soy flour on its own, but if you have a recipe you want to convert it's
probably worth trying.

Not successfully for baking, not if it is something that needs to rise.
Soy flour does rise as much as wheat or white flour.
Because of that, it either needs more yeast, or wheat gluten, or something,
added to it.

(Even though I'm new to LC, I'm not new to using soy flour)

I've got a fantastic low-fat brownie recipe that uses soy flour and egg
whites.  I wonder if I could convert it to make it low carb now?  Hmmmm.

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Spring
LC since 1/1/04
250/239/170