<<Disclaimer: Verify this information before applying it to your situation.>>

on page 58, I found this little inaccuracy as part of an article on
including more soy in one's diet:

"Soy flour can be substituted for some of the flour called for in baked
goods.... Remember that soy flour does not contain gluten, so if you're
using it for baking, swap out just 30 percent of the regular flour for soy
otherwise your recipe won't rise."

I think they meant otherwise your recipe won't stick together, don't you???
Think I'll go to www.vegetariantimes.com and leave a little comment about
it...

Chris Silker
Minneapolis MN