I have a few lowcarb cookbooks and they all require different flour alternatives. One require WHEY PROTEIN POWDER, an other SOY PROTEIN ISOLATE, an other VITAL WHEAT GLUTEN and finally another book require ALMOND FLOUR (besides some books asking specifics as Carbolite Baking Mix or Atkins Bake Mix)

My question is : do you think I can use only one of those mentioned above instead of buying all of them? What are your experiences in dealing with several different recipes to substitute flour?

Thanks for your input

N.B. I am from Canada so I can only have access (online shopping in Canada) to Atkins Bake Mix and Whey protein powder. Pretty limited