A General Rule for Protein Baking. 2. She does a lot of egg-free and dairy-free baking. We would also recommend replacing one cup of flour with 1/3 of a cup of protein powder. Baking soda and lemon juice. Sunwarrior’s Warrior Blends, Vega Protein Powders, Plant Fusion, or Perfect Fit). And, please, for the love of Mike. If you are looking for a clean 100% grass fed whey protein for your next baking adventure, then Levels should be in your shopping cart. You can also substitute whey powder for egg whites at a 50-percent rate per gram of protein. 5 years ago. You may have to experiment to get the best results! My go-to choice when baking with protein powder has to be whey. Karina Allrich wrote at least one long post about ingredient substitutions. Substitute up to 1/3 of the flour in a recipe with protein powder; You can replace white flour with oat flour 1:1 (so same conversion) but you need to add a rising material as the oats don’t have gluten. Myofusion or MetRx) or plant-based blends (e.g. We would recommend not replacing anymore than 1/3 of the flour content of a recipe. However if you would like to give a protein boost to your baking, you can replace a small amount of flour with protein powder. All pack around 20 grams of protein — about as much as a serving of protein powder — to help fuel you through the morning. Whey protein tends to dry foods out. (Note: What constitutes “enough protein” varies from person to person, but the USDA recommends 0.8 grams of protein per kilogram of bodyweight, which for a 150-pound woman works out to 55 grams per day.) Egg protein powder is made from egg whites. Whenever possible, substitute by … So for every ¼ c of oat flour you use add 1/8 t baking soda and 1/8 t baking powder. Whey gives an almost exact cake-like flour texture to baked goods. As a general rule, if you are baking with protein, if you have a larger amount of the other dry ingredients to the protein, it will be more successful. I also really like this Baking Ingredients and Substitutions post by David Lebovitz. It’s also really important to include some wet ingredients to add moisture, especially when baking with whey which absorbs the liquid used in the recipe. Note One: Bear in mind that the chart above doesn’t include whey-based blends (comprised of, say whey + casein + egg protein powder, e.g. It’s a decent flour substitute that delivers best results when used together with some flour or (better yet) oat flour. For example, if the recipe calls for 3 large eggs, which have a combined 19 grams of protein, you would add a pinch under 2 1/2 tablespoons of whey powder, which has 9.5 grams of protein. Combine 1 teaspoon of baking soda for every 2 teaspoons of cream of tartar, then substitute for baking powder at a 1:1 ratio. 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