Questions on Baking/Cooking with Protein Powder

AnninStPaul

I'd like to increase the protein in my diet, and while I am an omnivore, I'd like a few more options than low fat meats and egg whites.

There have been a lot of conversations on protein powders and shakes, what I'd like is some input as to how to cook with protein powder to up the protein content in other things. I've read that soy protein should not be cooked as that destroys isoflavones, and so it should be stirred in at the end. That works for soup or oatmeal, but how do I boost the protein in bread or muffins or (heaven forbid) pancakes?

If soy protein is off the table, what are the tips and traps for cooking with whey protein? How will it impact texture, baking time, and flavor? Is it work the trade-off? Are any brands better/worse for cooking?

shedoos

bump - I'm interested in the answer as well.

714rah714

I don't eat meat, so I always struggle to get enough protein without adding a zillion calories to my diet

DrBorkBork

The only thing I worry about with baking protein powder is that the heat may denaturize it a bit and make it less bioaccessible to your body.
On that note, here are a couple of my recipes:
http://theprimaljunkfoodie.blogspot.com/2011/09/in-morning-im-makin-waffles.html
http://theprimaljunkfoodie.blogspot.com/2011/09/protein-crepes.html
http://theprimaljunkfoodie.blogspot.com/2011/10/primal-french-toast.html
http://theprimaljunkfoodie.blogspot.com/2011/09/key-lime-protein-pudding.html

also you can mix it with greek yogurt & nut butter for...
http://theprimaljunkfoodie.blogspot.com/2011/09/sludge.html

P.S. I hope it's okay I posted links. OP asked for recipes, and this was just easier than typing them all out one by one.

MaureenCreates

I put unflavored whey protein in my baking sometimes.
Jamie Eason has some really awesome homemade protein bar recipes. You can find them pretty easily on YouTube.
I tried making them before, but I had to improvise a little bit so they didn't turn out quite right. Still tasted pretty good though.