okay.. what is the difrence in a bakeing dish.. i have 2 difrent recipes that call for Whey protein powder and yet agin i have not found it.. i do have SOY protein powder.. how much of a difrence will it make if i use the soy...


okay... and while im at it... oat flour? any thing common i can use... like almond flour.. or soy flour?
thanks..

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It's a matter of taste. Soy protein powder has a distinctive taste that some find unpalatable. Whey has a more neutral taste and bakes well.
Almond flour works fine, but is pricey.
I buy whey protein powder at Walmart. It's cheap and it works. It even makes a great crunchy topping for pumpkin souffle along with pecans, splenda, cinnimon , nutmeg and melted butter.
I've never used oat flour.

Didn't we used to have spell check on this site? I need spell check.

Don't worrie about checking your spelling.. iwould never get msgs posted if i spent the time to sit and check my spelling.

thanks for the info.. i guess i just havent taken the time to look for Whey protein powder.. btw.. where did you locate it in wal-mart..health food section?

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01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

It's over with the other diet stuff in the pharmacy part of the store. Try to find the unflavored kind. It comes chocolate, vanilla and unflavored. I prefer the unflavored as you can use it in both sweet and savory dishes.

Oat flour is just oats ground up really really fine - you can use a food processor or blender to turn them into "oat dust" and it will be fine!

Gilley, do you have Trader Joe's or Whole Foods/Wild Oats anywhere nearby? They both have the whey powder.

Char

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I personally perfer whey strongly over soy - it is milk by-product. I have read several places that soy can slow down the thyroid so I really limit my use of it. Many of the powdered protein drinks are made with whey - just check the label. Also, I greatly, greatly prefer the taste of whey over soy. And it is very low carb so great in LC recipes.
When baking with whey be sure to include some wheat gluten flour to assure rising. Muffins, breads, etc. won't rise without gluten. I have heard some say to use only Bob's Red Mill gluten flour but I buy it at a local grocer who sells it in the bins very cheaply. Have not had any problems with the cheaper product.

With baking I'm finding that if I mix a little flour type product with whey I get better results. I used Bob's LC bake mix which is a blend of gluten, rye flour, oat flour, wheat bran, a little soy, etc. This worked well but was expensive so I now make my own - very similar but lower in carbs (mine is 5 per 1/4 c and his is 6 per 1/4 cup) because I left out the sugar. 1/4 cup is all I need to make a difference. Usually the few carbs make very little difference in a full loaf of bread or a dozen bran muffins. To me the extra carbs is worth it for a much better product.

Hope this helps
Karen

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