I am really sorry if these have been answered somewhere else.


Can you use whey protein in place of soy powder?

Or soy flour?

I guess what I am asking is what is a good substitution for soy flour/protien? Can I use whey?

Is there a place I can go online to find out? Instead of bugging you guys all the time? I am just begining to cook and am looking at these recipies shaking my head.

I am going to guess that almond flour is just ground up almonds than you can make yourself?

And if something calls for "cream" which kind of cream am I supossed to use?
half & half? sour cream? whipping cream? ice cream? (sorry I am getting desperate)

Stevia is a sweetener? I can replace it with Splenda?

I figure I will post any other questions I have about cooking here if I can not find the answers somewhere else.

Thank you in advace!

Have no fear, we are here, to support 1lb at a time...

222/214/150
Started Atkins 8/19/2003

no problem!

soy powder is different from soy flour which is different from soy protein. I don't use soy powder, but I understand it is ground cooked soy beans. Soy flour is ground raw soy beans -- it has a very strong flavor and I generally avoid it! The flour is rather grainy in texture like corn meal. Soy protein, on the other hand, is the protein extracted from the soy bean. It is nearly tasteless (slightly sweet) and very smooth in texture like normal flour. I use it in a lot of recipes. They are not interchangeable, except possibly the powder and flour, but as I said, I have no experience with the powder.

Whey protein doesn't convert exactly the same as soy protein, but you could experiment with it. They texture would be the same.

Almond flour is finely ground almonds. Yes, you can make it at home, but if you have a Trader Joes nearby, you can buy it cheaper pre-ground.

Cream usually refers to "heavy whipping." If it is another type, the recipe will specify.

Stevia is a sweetener. Yes, you can sub in Splenda. I prefer the brand SteviaPlus http://store.wellsfargoestore.com/st...&l=SharronLong I find it makes the Splenda taste better. I use the two together.

See, that wasn't so bad

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

I have to switch whey for soy as I am allergic to soy and so far I am combining nut flours with whey and baking powder with good results!

To get to the rainbow you must first pass through the rain!

Thank you! I am doing my first cooking experiment...actually here shortly. (other than meats, i mean) I am going to attempt to make cheesecake. I unfortunatly, bouught Almonds instead of Walnuts, and am going to look to see how much damage I am going to do by using them instead...lol, oy vey! I know it was posted here a little while ago! Plus I need to figure out what exactly 4oz is. I don't have a scale so....well, I am sure I will find it somewhere!

Well, this WOL is pretty much trial and error...

Thanks again!

Have no fear, we are here, to support 1lb at a time...

222/214/150
Started Atkins 8/19/2003

Not sure if it will help, but 4oz. is half a block of cream cheese..

(296/226.5/135) 04/01/03
The Downward Spiral Begins

UMMMMMMMMMMMMMM, cheescake - 1 of may favorites and i have never made it the same way twice! Most of time I don't put a crust on it at alland it turns out just fine - less carbs too!Enjoy your first desert cooking time.

Cinwin

Thanks guys! The cheesecake was yummy, and since I live alone, I distrubited some of it to one of the ladies I work with. She loved it! I especially liked the Almond crust! That was really something else...I think I could have given away the cheese part and just ate the crust...lol! Thanks for the help!

Have no fear, we are here, to support 1lb at a time...

222/214/150
Started Atkins 8/19/2003