emkay wrote:
| 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...or:emkay& hl=
en&lr=&ie=UTF-8&oe=UTF-8&c2coff=1&selm=5irtvvk1rjp7ug49nu3r1uqg425lbkvjqf %40
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
Thanks for the valuable info, Em. I think I'm going to order some and give
it a try. Seems like it would be ideal for LC pancakes -- doesn't matter if
they come out flat
I was under the impression from the website where I saw it for sale that the
product was presifted. Guess not, huh? And thanks for the tips on cleanup.
Guess if it doesn't work out for my low-carb baking recipes, I can use it
for grout.
--
Peter
website:
http://users.thelink.net/marengo