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Question: Wheat Protein Isolate: Too good to be true?
On Thu, 29 Jan 2004 05:10:33 GMT, marengo tripped the light
fantastic, then quipped: Just think ... if the recipe could be perfected for the pizza dough (1 or 2 carbs for the whole thing?) ... that stuff would be worth more than its weight in gold to low carbers!!! Pizza dough will most likely be one of my next trials. I've had good results with a pizza-type quiche, but my taste buds simply can't adjust to eggs on (or under) pizza. My husband has asked me to work up a pizza crust. I *can* cook (no offense intended, Em!) and have always had success in tweaking recipes. I usually forego the use of measuring cups and spoons and rely instead on measuring by dashes, pinches and handfuls. However, since the WPI is new to me, I'm measuring ingredients. Worth its weight in gold indeed...it might be possible to get an entire pizza with less than 10 grams...a tasty one, at that! As long as one doesn't go overboard on calories... ·.·´¨ ¨)) :¤: ¸.·´ .·´¨¨)) Tee ((¸¸.·´ ..·´ :¤: ((¸¸ ·.· http://www.geocities.com/tee_king Remove -no-spam- to email me. |
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Question: Wheat Protein Isolate: Too good to be true?
On Wed, 28 Jan 2004 23:45:13 -0500, emkay
wrote: The pizza dough attempt was just a few days ago. snip (My poor husband ends up eating a lot of failed experiments...) I made some pizza dough last night using this for the flour: Flour substitute: 1 cup gluten flour (Bob's Red Mill) 1 cup wheat protein isolate (www.locarber.com) 1 cup plain whey protein (Ultimate Nutrition brand) 1 cup almond flour (Bob's Red Mill) 1/2 cup unbleached wheat flour (Arrowhead Mills) The pizza dough recipe was a standard recipe (from the Cuisinart owner's manual), I just substituted the above mixture for the flour. The crust came out incredibly good, nicely browned around the edges, great texture, and tasted wonderful. The crust came out to about 6 grams of carbs per slice. |
#13
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Question: Wheat Protein Isolate: Too good to be true?
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 .......... I dunno if it is too good to be true, but I do know that people who have played around with it do not use if alone as a sub for flour. Also, people report that it is salty--something that should be kept in mind when it comes to adding salt. -- Jean B. |
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Question: Wheat Protein Isolate: Too good to be true?
On Thu, 29 Jan 2004 05:37:42 GMT, Tee King
wrote: Pizza dough will most likely be one of my next trials. I've had good results with a pizza-type quiche, but my taste buds simply can't adjust to eggs on (or under) pizza. My husband has asked me to work up a pizza crust. I *can* cook (no offense intended, Em!) None taken! I'm looking forward to your pizza dough recipe! Worth its weight in gold indeed...it might be possible to get an entire pizza with less than 10 grams...a tasty one, at that! As long as one doesn't go overboard on calories... the Holy Pizza Grail...mmmm Em |
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