i've been experimenting with substituting oat/wheat/soy flours in recipes that call for all-purpose white flour. i've had terrible results in sweet things like cookies when i use too much soy; it gives things a funky odor. in muffins, it's ok as long as i keep the amount low.
do you think there's anything i can do in cakes? i know white flour gets the best results in terms of texture and flavor, but i'm trying to 1) make cholesterol-fighting treats and 2) lower the carb content.
sounds more like i'm concocting a medication, but if you have any suggestions (specifically for pumpkin cake), let me know.