Characteristics of lupin and soy flours 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) ?
Some soya flour in a recipe helps to replace the eggs as soy has more fat than regular flour. I don’t know about lupin flour. You could use aquafaba to keep it moist etc, it replaces an egg in a cake recipe. 

Try google for ingredients and quantities as we can’t give them here.