OK, so I have come into possession of a pound or so of soy flour. The only recipes I've seen that call for it, however, are *shudder* "low-carb" recipes. Apologies to any Atkins disciples here, but I happen to have tried friends' low-carb baking recipes in the past and .... let's say I'd rather forget it ever happened. Ecch. So is this stuff good for, well, anything at all? Does anyone have a soy flour-utilizing recipe they're willing to stand behind?