You go ahead, thanks.  I've been experimenting on a flour substitute
and I don't think I'll be buying any pre-packaged bake mixes again.
My current "recipe" is really simple, but it seems promising.  I made
pizza tonight and it was fantastic.  I'm going to try this for bread
and biscuits when I get the chance and I'm feeling pretty hopeful.

Flour substitute:

1 cup gluten flour (Bob's Red Mill)
1 cup wheat protein isolate (www.locarber.com)
1 cup plain whey protein (Ultimate Nutrition brand)
1 cup almond flour (Bob's Red Mill)
1/2 cup unbleached wheat flour (Arrowhead Mills)

1 cup of this mixture has 390 calories, 48 grams protein, 17 grams
fat, and 20 grams net carbs.

I think the amount of gluten flour could be reduced, maybe by half or
even more, and the flour could probably be replaced by cornstarch
(though I don't have a clue as to how much would be needed) or maybe
even left out entirely.  This is intended to replace white flour in
recipes; for whole wheat I would simply add some wheat bran (1/2 cup?)
and wheat germ (1/4 cup?).

BTW, I do not believe the statement at locarber.com that the wheat
protein isolate can be used 100% as a flour substitute (at least not
successfully), but I admit I have not tried it.  I have noticed that
nearly every commercial product I have seen uses the WPI in
combination with wheat gluten and wheat flour.  IAC, I can live with
the amount of carbs in this mix.  The pizza dough came in at 6 grams
of carbs per slice for what was a medium-sized pizza (and I like a
rather thick crust).  With sauce, cheese, and pepperoni it was 250
calories and 7 grams carbs per slice.  Two slices of pizza and a
spinach salad for dinner, life is good!