I have to prepare something that will be eaten for breakfast or as a snack in the afternoon, using mainly lupin flour and (full fat) soy flour and without using eggs or milk/butter.
Since I'm not a chef, I would like to know which are the characteristics of these two flours so then I could choose the proper ingredients touse with the two flours.
Example of characteristics:
- how they mix with liquids ?
- does the high protein (~40g/100g) content influence the solubility ?
- what are their strength (W) ?