I know some of you out there swear by corn flour, but I’m not about to go down that route.
I was wondering if anybody has any info weighing in favor of soy vs. oat flour.
I know that soy flour gives more protein and potassium, which would allow me to cut back on the KCl and whey powder I’ve been using, which would certainly save money.
I considered combining the two, but I’m more interested in simplicity than perfection.
Additionally, has anyone ever baked/cooked with soy flour before? I’m concerned that the combination of soy protein + whey protein would move my soylent from bread to chewing gum…