I used soy flour in making a l.c. cheese cake, it was used in the crust I made that is also low carb. It was real good.
that was the only thing i have used it in so far.

Depends on what you're using it for.  Soy products have almost an astringent
effect (that's the best way I can think of to describe it) in the mouth.
Have you ever eaten a handful of soy nuts without having a drink handy to
wash them down with?  They turn to paste in your mouth and kind of dry it
out in the process.

At Thanksgiving while at home, I made the cheddar bread from the recipe in
the Atkins cookbook, and it was like that.  It uses soy flour and whey
protein, and while it tasted okay, it did seem to have that same pasty,
astringent property to it (the finished product also doesn't keep very well,
not having any preservative).  I might try it again sometime and cut the soy
flour with something like flaxmeal or the Atkins bake mix, and see if that
comes out better.

In smaller amounts percentage-wise in the food, you probably wouldn't notice
the taste/effect near as much.

Watch out with soy if you have any family history of thyroid problems.

I added a bunch of low carb soy-based food to my diet last fall and ended up
with severe soy poisoning: intense hot and cold flashes, constant
exhaustion, intense depression, and weight gain despite 3 weeks of carefully
logged very low carb and low cal dieting. It took a couple weeks of going
off the soy products for the problem to completely clear.

It is well known mainstream medicine that soy, because of the way it mimics
hormones, can push a marginal thyroid right down the drain.

-- Jenny  - Low Carbing for 4 years. At goal for weight. Type 2 diabetes,
hba1c 5.2.
Cut the carbs to respond to my  email address!

Low carb facts and figures, my weight-loss photos, tips, recipes,
strategies for dealing with diabetes and more at
http://www.geocities.com/jenny_the_bean/

Looking for help controlling your blood sugar?
Visit  http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm