wheat protein isolate

[crysnjo]

Has anybody ever tried wheat protien isolate in baking?
I tried alot of the stuff made with soy flour and really dont care for the taste. Looking for something to make decent muffins with. Atkins bake mix was horrible. :no

[scott123]

I've tried it, it works well as a component of the overall bake mix.

Most of the recipes I have that utilize it combine it with almond flour.

[theislandgirl]

Re: wheat protein isolate

Has anybody ever tried wheat protien isolate in baking?
I tried alot of the stuff made with soy flour and really dont care for the taste. Looking for something to make decent muffins with. Atkins bake mix was horrible. :no

Have you tried out the Cooking/Recipes/Kitchen section yet? Lots of info on using this ingredient there...

[pythonesk]

Yes, I have tried wheat protein isolate from Honeyville Grain (aka locarber.com) and it was awful! It smelled rancid and tasted bitter and had a very rubbery consistency. I'm currently trying to return it but they are giving me a hard time about it. They claim that they have to have it tested by the state health department and if they find nothing "wrong" with it then it will be sent back to me!

Well, I know that it smells bad and tastes bad and that locarber.com is not being very nice about it.

[scott123]

Pythonesk, Honeyville Grain and Locarber.com are two separate entities. They both sell slightly different forms of WPI. Which one did you purchase?

WPI, if used on it's own, tastes horrible. Did you try subbing it 1 for 1 with flour? There are certain sites out there that perpetuate the myth that WPI can sub one for one with flour. Don't believe it. If you use it on it's own, you get very foul tasting rubber.

WPI (and it's precursor vital wheat gluten) do have a decidely musty flavor, but when used in small amounts, they provide essential structural/binding qualities to baked goods with little to no impairment of taste. 30% should be your cutoff. More than that and you'll have a rubbery texture and 'off' taste.

And, welcome to the forum.

[pythonesk]

Hi Scott,

I guess locarber.com is carrying Honeyville Grain products??? I don't know, but the website is locarber.com and my credit card statement said Honeyville. Confusing.

Thanks for the advice about not going over 30% WPI in a recipe. The locarber website recipes call for all wpi and there are so many raves about wpi posted there. Well, I believed them and they also said that it was odorless and tasteless... which it isn't so beware!

I like the way you put it: foul tasting rubber! So true! I followed one of their recipes for Nana's butter ball cookies and it was a total waste of 2 sticks of butter and a cup of pecans. I had to throw it all away!

[scott123]

Honeyville on your credit carb? Hmmm that is strange. Have you purchased anything from Honeyville before? Here is their site:

http://www.store.honeyvillegrain.com/index.asp?PageAction=VIEWCATS&Category=288

From their reluctance to give you your money back, it sounds like locarber. In my numerous dealings with Honeyville they have been very eager to please. Their customer service is top notch.

I hope they don't send your WPI back, but if they do, I think you'll be able to find a way to work with it. I can point you towards a bunch of tried and true 30% or less recipes. WPI makes a good lower carb sub for vital wheat gluten.

[pythonesk]

Thank you again Scott. Yes, please do point me in the right direction for those 30% recipes. I might be able to return the unopened bag and it sounds like I'll have to keep the opened one.

Locarber.com charges $20.99 for 5 lbs, but now I see that if you deal directly with Honeyville then it is only $16.49. Locarber says you can use it full strength... yeah but only if you enjoy chewing on hockey pucks...hahahahaaaa.