Egg protein powder is made from egg whites. Karina Allrich wrote at least one long post about ingredient substitutions. We would recommend not replacing anymore than 1/3 of the flour content of a recipe. My go-to choice when baking with protein powder has to be whey. All pack around 20 grams of protein — about as much as a serving of protein powder — to help fuel you through the morning. And, please, for the love of Mike. A General Rule for Protein Baking. 5 years ago. You can also substitute whey powder for egg whites at a 50-percent rate per gram of protein. 2. 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. Whey gives an almost exact cake-like flour texture to baked goods. However if you would like to give a protein boost to your baking, you can replace a small amount of flour with protein powder. 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. You may have to experiment to get the best results! Casein or egg protein is best for baking/cooking recipes, by the way. Myofusion or MetRx) or plant-based blends (e.g. She does a lot of egg-free and dairy-free baking. Whey protein tends to dry foods out. Egg protein is a complete protein and digests easily, according to the January-February 2009 issue of "Nutrition Today." It’s a decent flour substitute that delivers best results when used together with some flour or (better yet) oat flour. This exchange works in … So for every ¼ c of oat flour you use add 1/8 t baking soda and 1/8 t baking powder. Check it out. I also really like this Baking Ingredients and Substitutions post by David Lebovitz. (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.) Baking soda and lemon juice. 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. Combine 1 teaspoon of baking soda for every 2 teaspoons of cream of tartar, then substitute for baking powder at a 1:1 ratio. We would also recommend replacing one cup of flour with 1/3 of a cup of protein powder. Whenever possible, substitute by … 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. 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. Sunwarrior’s Warrior Blends, Vega Protein Powders, Plant Fusion, or Perfect Fit). 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