Is there any substitute for Wheat Protein Isolate? And Eyrithritol? I have an order in at Lowcarber and they just informed me the shipment is being delayed because they did not like the quality of the WPI. Sigh. I did so want to make the biscotti recipe for my Rome Class Reunion (junior year abroad thingy). And I leave on Thursday! Help!

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

I'm not sure which recipe your making, Alida. The one I make uses WPI, but doesn't use erythritol. It uses liquid splenda for sweetener.

If I were trying to substitute WPI, I'd use half vital wheat gluten and half soy protein isolate. If you have no liquid splenda, I would imagine that splenda (pourable or packets in an amount equivalent to 1 cup of sugar in sweetening power) and a teaspoon of water would do the same. But all this would make them a little carbier.

HTH!

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Maggie, I forgot the recipe. Thought it had Erythritol. I believe this recipe is yours . . . posted about three weeks ago? I do have liquid Splenda. I am hoping vital wheat gluten is available at a health food store, or Wild Oats. The soy protein isolate . . . is this a separate ingredient or do you use the powder for drinks, that is mostly soy protein isolate?

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

If it's mine, it's also in the recipe database, in case you can't find the thread.

Soy protein isolate is pretty much pure soy protein. The brand I get at my HFS is Fern. It's not designed for making a drink, although I suppose one could fabricate one to include it. It is simply the protein portion of soy isolated in a powered form. There are some soy protein "powders" that are intended for making drinks. These usually have other ingredients and some are pretty high and some are relatively low in carbs. I've never used them in baking, however, so I'm not sure how they'd "behave."

Maybe someone else has had more experience with these products ???

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Maggie,

I bought some Carborite Vanilla Bake Mix last week. The ingredients are Soya Protein Isolate, Vanilla flavor and Sucralose. The carb count for 1 scoop (28g) is 0. What the hey. I'll try it tomorrow. Since it's vanilla flavor, I may omit the anise and go with vanilla extract or almond extract. Maybe a little of both! And also go a tad lighter on the splenda, since the powder has splenda in it. Thanks for your help. If it doesn't work, I'll just have to wait until my delivery comes. That is so frustrating. But I am glad they take note of the quality of their product.

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Sounds like a plan, Alida! Let us know how they come out.

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Well, Maggie, I don't think the Carborite bake mix is the ticket. I made two batches. With the first one, I forgot to lessen the splenda. Had a bad chemical taste to them. Also, I don't think the baking powder did it's job. They were very flat. Did not "crown" like yours in the picture. Mine looked more like cookie sticks. Perhaps when you were shaping them you made the top a little higher? The second one I did with the Anise. Cut splenda down to 1/4 t. Not sweet enough and sorta tasteless. Guess I will pitch the idea of taking these to the reunion! I'll try again when I get the proper stuff!

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Sorry the substitue ingredients didn't work out, Alida. As for the failure to "crown", I wonder if it was the "structure" of the dough with the Carborite or if you baking powder wasn't fresh? The way I shape them is like a slab which is of uniform depth. For me, they crown a bit during the first baking. I suspect that the lack of gluten in the bake mix you used might have been part of the problem. Soy has no gluten, which is why I suggested that some vital wheat gluten might be part of a substitute for the wheat protein isolate.

It's so HARD to make things come out right when one's worked with flour and sugar all one's life and those are the two ingredients that aren't being used. It's like trying to learn, from scratch, how to bake all over again - but without mom or grandma - or even a good cookbook - to guide the process. Not to put down the baking sections of any of the low carb cookbooks out there, but each author tends to be using some VERY specific products, not all of which are available to everyone, and my experiments with substituting have been much less than pleasing.

When it comes to baking, it's like we're a bunch of 10 year olds let loose in the kitchen with no prior experience and no supervision.

At least we can share our triumphs and failures and learn from each other.

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And while straightening out the pantry this AM, I found . . . Vital Wheat Gluten! Sigh. Too late now . . . but I definitely will try it again. Thanks for all your help, Maggie.

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Here are some pics from the time I made them in chocolate. Difference from original recipe: leave out all anise stuff. Add 2 TB cocoa, couple of squirts DaVinci chocolate syrup and half tsp. chocolate extract.

As you can see, I made this "slab" a bit wider than I usually do. Why? Don't know, I'm a little approximate around the edges. Still, they crowned some.

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Ooooo, that makes me wanna eat that batter right off the pan!

I gotta make another batch of these soon - even DH likes them and he's a "soft cookie" kind of guy!

I liked the plain with walnuts. Very yummy!

Alida, I'm sure you'll be pleased once you get your WPI....

Char

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