Hmm. Wheat flour contains gluten which creates an "elastic" effect so the dough won't fall apart.

Have you ever tried a grated pakora? Grate up zucchini, daikon, (squeeze out the water--very important!) finely chopped spinach, etc. Add a bit of onion, salt, spices. Then add an egg yolk and soya flour a bit at a time until thick but not dry. Fry small blobs in hot oil.

The only problem is, I don't know if this would work! I used to make pakora-y things out of chickpea flour all the time with no wheat flour or egg, and they always worked. I don't know if soya flour has different properties, but both contain no gluten.

You can post a recipe from another source as long as you give full credit. Name the book, author and if there is a link to the book or company, add that too.

Karen