PROTEIN POWDER AS FLOUR SUBSTITUTE

I don't think so. I've found it gets really clumpy and gross when heated.

I have used it in baking with excellent results. I made banana bran muffins and swapped out half of the flour for unflavered protein powder with no problems at all.

I don't think it would work so great in sauces or gravy type things. Probably be very lumpy.

can u use protein powder as a subsitiute for flour just curious?

You can do some creative stuff with it, but I wouldn't call it a replacement for flour

Protein powder and oats...you can make up for it...Even got a recipe for high fiber protein packed muffins for you:

1 1/4 cups protein powder
1 1/4 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low fat milk
1/2 cup splenda
2 tbsp olive oil
2 egg whites
1/4 cup blueberries
1/2 cup raspberries
1/4 cup walnuts or almonds

See no flour, delicious and good for you. My Aunt is a fitness instructor and she swears off these. Every morning with a cup of coffee...

Google Jamie Easton for more recipes like this, can have pancakes and all kinds of other things with no flour.

I saw some muffin recipes, that called for you to take old fashioned oats and grind them up for the flour.

When I add it to recipes I do decrease my flour, but not at a 1 for 1 ratio. However, it does tend to make my baking more dense and gluey. For example I used it in blueberry muffins and they were denser than normal and had a strange . . . thickness. they also never fully set around the blueberries.

I always do when baking.









Then again, I'm a rule-breaker.

You can't post food porn like this without recipes!!!!!!!!!!!! :noway:

Oh and um... are you single?

And the recipes for all of these are???

I know, right! I have been closely watching this thread for that!!

I use it in baking all the time as well, but whey protein is made of whey (milk). Using milk instead of flour doesn't seem to make sense to me.

Perhaps rice protein can be used as flour?

I always do when baking.









Then again, I'm a rule-breaker.

And the recipes for all of these are???

That's a good point, I use gluten free vegan rice protein so it may react differently than whey.

I always do when baking.









Then again, I'm a rule-breaker.

any recipes for these?

I know! I want these and he's not sharing!! :sad:

I've used it to substitute for cocoa powder, but flour has yeast that protein powder doesn't. I'm afraid if you sub it for flour you will end up with a very yucky mess.

I'm with her. I've switched it out for cocoa powder and even just added protein powder to different recipes, but never switched it out with flour.

I replace PART of the flour in my pancakes, pretzels etc with protein, no problems for most of it. Don't recall anything that "didn't work" but it's certainly not a measure for measure replacement... sub 1/2 cup in place of 1/2 cup for a recipe calling for 5 1/2 cups, you'll boost your protein and still mostly have the flour to do what it needs to in the recipe

On another thread I spotted a recipe for protein pancakes, which was purely protein powder, vanilla extract, egg, milk and baking powder, I've played with the recipe and I make chocolate topped choc-orange protein cupcakes now, I had some for my lunch. They are firmer than standard sponge but still tasty.