whey isolate for baking

betuel75

So i'm about to run out of a whey isolate that ive had been using for baking and making pancakes. It was kinda dry and gritty. So now i need to buy another one and wanted to know if anyone has a good one they like that doesn't dry out or have a gritty texture? I want it to be an whey isolate and not just a whey protein. Any suggestions would be appreciated.

ki4eld

I use this one for cooking and get good results... http://www.walmart.com/ip/Body-Fortress-Super-Advanced-100-Protein-Isolate-Vanilla-Dietary-Supplement-Powder-21-oz./44897006

betuel75

ki4eld wrote: »

I use this one for cooking and get good results... http://www.walmart.com/ip/Body-Fortress-Super-Advanced-100-Protein-Isolate-Vanilla-Dietary-Supplement-Powder-21-oz./44897006

this is what i have and feel it is gritty.

joelo_83

Cellucor makes awesome tasting stuff. I used their red velvet flavor recently and added a bit of flour, some splenda, white chocolate chips, and it came out awesome. red velvet protein cookies

Christine_72

isn't casein much better to cook with?

I use quest protein powder to cook with. It's a mix of WPI and casein

betuel75

thank you, the reason i say whey isolate is because you get the most protein per calorie but i see the quest protein has an even better ratio.

Phrick

I've had luck so far with IsoPure, I only use the unflavored variety in my baking to this point {ETA: for breads and the like} - any other recipes {such as brownies or mug cakes} calling for whey powders I use what's already in the cupboard, which is the Vitamin Shoppe house brand BodyTech. Just trying to use it up, we bought a LOT when it was BOGO 50% off.

A lot of the recipes I find seem to favor Jay Robb ( whey or egg white), but the flavor is horrible to me because it is all Stevia-sweetened. At least the BodyTech and IsoPure are tolerable in flavor. The recipes I've used only call for small amounts, 1/4c or less, so I haven't noticed any texture issues with IsoPure either.