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@skinnylatte OH! there’s a YT channel i started following, Mary’s Kitchen Lab, it think it’s called. she has a series called “will it tofu?” and it’s fascinating because i had no idea legumes varied so wildly in the starch department. TBH had no idea most are super starchy. no wonder soy is so versatile. it has the right mix of starches and proteins.

i totally rambled: my point was, i get why it would be used for sweets; they being so starchy, compared to soy.