On Thu, 29 Jan 2004 02:28:42 GMT, marengo wrote:

I've seen this product for sale on some low carb websites
(e.g.: http://tinyurl.com/yq7oa)

The claims are that it has 1.5g total carbs per cup and .5 grams of fiber,
or net ONE GRAM of carbs per cup -- and that it can be substituted full
strength for flour and/or wheat gluten in any recipe to make truly low-carb
breads, cookies, etc.

What's the catch ... other than the fact that it's $25.00 for 5 pounds? If
this product really works as advertised, why haven't we seen *truly*
low-carb bakery goods on the commercial market made with Wheat Protein
Isolate (cookies, cakes, muffins, breads, etc.). Seems to me this would be
so much of a breakthrough in low carb baking that it would be headlines. Or
is it just the extremely high cost that is prohibitive from making it a true
everyday low-carb flour substitute ?

Enquiring minds want to know ..........

When I've tried to substitute it full strength for flour I've had mixed
success with it. Cookies and pizza dough were a disaster: the cookies were
flat as pancakes and salty; the pizza dough was very gluey. Pumpkin cake,
on the other hand, was terrific (recipe posted previously --
http://www.google.com/groups?q=choco...4ax.com&rnum=2.
) From BG tests I did after the cake, I'm inclined to believe the 1.5-g
carb label: solid 80's every 15 minutes for 3 hours.

If you decide to try it, be aware that it turns into almost-cement when it
gets wet. The first time I used it, I just put all of the mixing bowls and
utensils into the sink, sprayed with water, and then had to spend hours
with scouring pads removing cement from everything. On all of my later
baking attempts with it, I've thoroughly wiped every bowl, measuring cup,
and spoon clean with paper towels before washing; that helps a lot.

Also, the WPI requires double or triple sifting. And it's so fine that
it's a lot of work to sift -- it takes much more effort than regular flour.

And it has a tendency to burn easily, too, if not covered.

Em