I just finished reading Dr. Bernstein's book online and he said to use soy flour for baking, but I looked up baking flours and almond flour has less carbs and grams of sugar than soy flour. As much as he has dealt with food all these years, I'm sure he knows that almond flour exists, so I wonder if he recommends soy flour instead becase it is better for baking. Can one of you bakers tell me which is best? Or is there something better than these 2 flours that diabetics can use? I love to bake when I have the time.