Maggie - I just printed your biscotti recipe - looks good but I've never heard of wheat protein isolate - is that supposed to be whey or is that vital wheat gluten - help.
Karen

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Hi, Karen.

Wheat protein isolate is much lower in carbs than vital wheat gluten. It is just the protein fraction of wheat. I suspect that for the 1/2 cup of WPI, one could substitute a couple of tablespoons of VWG and enough soy or whey protein isolate to bring it up to 1/2 cup.

I get my WPI on line, at the same place I get my liquid splenda: http://www.locarber.com

Although Trish (the lowcarber site owner) makes it sound like a complete flour subsitute, I find that it is not at all. However, it's a great addition to a recipe, since it brings structure to a recipe.

HTH!

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Learn something new every day! I am amazed at the various products available.

Can you be more specific - what exactly do you mean by "structure?"

I'm wondering if it is worth ordering.
Thanks,
Karen

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okay.. now im realy agervated w/ my healthfood store owner... i went to find Wheat protein iso.. and he hands me this bag of wheat germ.. he said this is what your looking for..... i thought it looked awful grainy
sigh..
also another thing WHEY protein i hope its the stuff they have in those BIG jugs for shakes?

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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

I posted this info originally in the Expert Foods thread, but I'm copying the info here as this seems more to the point.

http://locarber.com/
She sells wheat protein isolate: http://locarber.com/store/index.php?&prodID=WPI-001 . Because she operates as a small co-op, her shipping turnaround is slower and more expensive.


You can also get it from Honeyville, which advertises a lower price than the one above, quicker turnaround, and much lower shipping fees if you choose ground shipping.
http://store.honeyvillegrain.com/in...PROD&ProdID=622

Main Street Ingredients manufacturers WPI; but, after looking at their website I doubt they sell to the public. FWIW, here's their website: http://www.msing.com/product2.html

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Karen, it has a lot of the same "sticky" quality that VWG has. It helps molecules stick together to form a more cohesive whole. Things hold together better, and rise better.

It works great as part of a baking recipe. While the results in the baked product are great, cleanup is a PITA! Can you say g-l-u-e?

Gilley, your HFS guy sounds as sharp as a box of rocks. WPI is very fine and powdery looking. As for whey protein, I think some people make shakes out of some kinds of it. Just check the label. If it's got too much more than whey protein and lecithin, and maybe some flavoring if that's what you want (or a high carb count) pass on it.

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Thanks for the info, Maggie - think I'll pass. The combo of whey protein and guten sounds better. I've purchase so many new products lately (especially in the cooking/baking area) that if I order much more on the web right now DH might be unhappy. And its Christmas time - perhaps some time next year I may try it - but I'm not into cleanup.
Karen

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My WPI* just came from this afternoon! Wow, that was fast - I only ordered it 2 days ago, and I chose UPS ground shipping.

Now, I can try Maggie's biscotti recipe. :cook: How else can I use this? Are there any rules of thumb for subbing WPI for other flours?

*ordered from http://www.honeyvillegrain.com/products/lowcarb.html

__________________
~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.