I have quite severe hypoglycemia and seem to have no problems with almond flour at all. I use it to make loaves (no other ingredients but eggs, butter and a small quantity of bicarbonate of soda), which make a great snack.

Soy flour I have no experience with but I'd suggest a bit more caution with that - I think it has a higher glycemic index, and any floured product has a higher GI than in its solid state eg.chickpea flour is much more rapidly assimilated than solid chickpeas.

Thanks, I recently tried the soy flour and had digestive problems until it was out of my system.
I tried almond flour in the same bread recipe as you stated above and its great for me too!
I as well am using a cheap coffee grinder to make pumpkin seed and sunflower seed flour.
The pumpkin seed flour works for me and I haven't tried the sunflower seed flour yet.

Soy flour should be avoided. If you feel okay with it, go ahead, but it has a really high phytic acid content, which the human body has no ability to digest. Thus, it can cause a lot of intestinal distress, not to mention vitamin and mineral deficiencies.

Funny you should mention it, I just made some sugar free brownies with almond flour instead of regular flour - and they were really good! It did not mess up my blood sugar.

I also made a second brownie recipe that uses black beans instead of flour, which was also good...but not what you were asking about. I haven't tried soy flour.

Sorry, I wanted to share my recipe with almond flour, but the forum removed the link to my personal blog, where the recipe will be posted. Freedom of speech and all, I probably won't visit this forum again.