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