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Old 06-18-2010, 07:14 AM   #1
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Has anyone used unflavored whey protein powder to bread?

I was just wondering if anyone has ever used unflavored whey protein powder to bread with? I use protein powder just like flour anymore, and the thought popped in my head the other day. I've got a whole container of unflavored wpp that I haven't opened and was wondering how it would work.

Anyone ever tried to bread and fry coating your food with whey protein powder?
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Old 06-18-2010, 11:47 AM   #2
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Man, I guess no one has. I might have to try it.
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Old 06-18-2010, 11:54 AM   #3
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post results. i dont have unflavored pp but i like this idea
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Old 06-18-2010, 01:39 PM   #4
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I would love to see if this would work, too! What a great idea, MsWoods!
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Old 06-19-2010, 12:39 PM   #5
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Try it on something cheap just in case it doesn't work so well. I'm thinking that the whey and the cooking grease might combine to make something a bit like glue or cement. When I made this Chewy Peanut Butter Candy it got very sticky and chewy when mixed with butter.
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Old 06-19-2010, 12:44 PM   #6
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I tried it once and it made this weird paste and I couldn't even eat the chicken...rather just use parmesan or pork rinds.
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Old 06-19-2010, 01:43 PM   #7
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Ya, I think it would not have a very good outcome. The only thing I ever liked carbquick for was to bread chicken. Comes out just like fried chicken with no weird taste. I am going to try using low carb tortillas ground up for breading sometime, and I think it would also be good for bread crumbs in a meatloaf.
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Old 06-21-2010, 04:57 PM   #8
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I think there is some possibility with pp. I made the pancake recipe with protein powder. I had some batter left over and deep fried it. It was exactly like a funnel cake. I believe it would make a good coating for batter dipped frying. Worth a try.
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Old 06-22-2010, 05:49 AM   #9
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Originally Posted by cjack1 View Post
I think there is some possibility with pp. I made the pancake recipe with protein powder. I had some batter left over and deep fried it. It was exactly like a funnel cake. I believe it would make a good coating for batter dipped frying. Worth a try.
Maybe combining it with other ingredients to make a batter would work better than just using it to flour the meat.
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Old 06-22-2010, 06:42 PM   #10
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I use my leftover bake mixes to bread things; works very well.
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Old 06-23-2010, 08:38 AM   #11
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I use my leftover bake mixes to bread things; works very well.
I will do this in maintenance but right now that's way way too many carbs for my blood. I've used baking mixed exactly 1 time since starting this WOE, at Thanksgiving, to make some cookies and stuffing.

This is why I'm always looking for alternatives to pork rinds and parmesan cheese.
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Old 06-23-2010, 08:39 AM   #12
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Originally Posted by LindaSue View Post
Maybe combining it with other ingredients to make a batter would work better than just using it to flour the meat.
I also thought about doing this. This is why I bought the unflavored, I was going to try to make some type of corn dog, but I haven't felt up to the challenge. I wouldn't even know where to start. I don't know how to make a batter like that, even high carb.
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Old 06-23-2010, 08:45 AM   #13
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There is a recipe for breading in this thread using wheat bran & parmesan, if it isn't too high carb for you.

http://www.lowcarbfriends.com/bbs/lo...-now-what.html
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Old 06-23-2010, 08:47 AM   #14
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I also thought about doing this. This is why I bought the unflavored, I was going to try to make some type of corn dog, but I haven't felt up to the challenge. I wouldn't even know where to start. I don't know how to make a batter like that, even high carb.
the corny flavor can come from adding some hazelnut flour.
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Old 06-23-2010, 08:47 AM   #15
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I made the protein powder pancake recipe for the "funnel cake" deep fried thing. I would just make a mixture of protein powder, baking powder (maybe), eggs and liquid (beer, milk, water) for a first try. Just need to get the right consistency... (not too thick and not too thin).
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Old 06-23-2010, 08:47 AM   #16
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I don't do net carbs, I count total, so anything like that I can't use. No almond flour, wheat bran, carbquick, things like that I can't use.

Edit: Or hazelnut flour Lol. No nut flours or any type of wheat flours.
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Old 06-23-2010, 08:49 AM   #17
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Quote:
Originally Posted by cjack1 View Post
I made the protein powder pancake recipe for the "funnel cake" deep fried thing. I would just make a mixture of protein powder, baking powder (maybe), eggs and liquid (beer, milk, water) for a first try. Just need to get the right consistency... (not too thick and not too thin).
Yeah this is what I was thinking. Maybe carbonated water for volume. I got the idea from the funnel cake thing. I figure it would make something like a corn dog type deal or if I use chicken, something like sweet & sour chicken?
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Old 06-23-2010, 08:49 AM   #18
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Quote:
Originally Posted by MsWoods View Post
I don't do net carbs, I count total, so anything like that I can't use. No almond flour, wheat bran, carbquick, things like that I can't use.

Edit: Or hazelnut flour Lol. No nut flours or any type of wheat flours.
are you doing VLC?
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Old 06-23-2010, 08:50 AM   #19
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MsWoods - the Splendid Low-Carb Bake mix is still too much for you at this time? almond flour, vanilla whey protein and vital wheat gluten? Curious me. Anyway, don't let me lead you astray. You keep doing what works. Obviously, you are an expert on your own body by now. Good for you! People can learn from you, that's for sure.
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Old 06-23-2010, 08:50 AM   #20
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I've always been generally VLC. I just choose not to eat things (most of the time) that I feel are too high carb. I eat nuts maybe once a month. Maybe.

Edit-Jennifer, I used some of those things at Thanksgiving and I maintained very easily, but did not lose. That scared me into thinking I cannot have these things until maintenance and I'm scared to try to incorporate them into my diet. I prefer to keep my carbs to a minimum. If I can't come up with something low enough carbs to my liking, I rather do without. It's a mental thing.
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Last edited by MsWoods; 06-23-2010 at 08:52 AM..
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Old 06-23-2010, 08:52 AM   #21
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P.S. Almond flour, parmesan cheese, (even a little coconut flour), seasoning salt or No Salt and herbs added in a small amount would make a nice breading. I find parmesan on its own to be way too high in sodium for my taste.

Edited to say you could add some whey protein to the "breading" mixture as well.

Last edited by Jennifer Eloff; 06-23-2010 at 09:04 AM..
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Old 06-23-2010, 08:54 AM   #22
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MsWoods, your determination is something that should be bottled and sold - you'd make a fortune! Again, good for you!
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Old 06-23-2010, 10:24 AM   #23
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Quote:
Originally Posted by MsWoods View Post
I've always been generally VLC. I just choose not to eat things (most of the time) that I feel are too high carb. I eat nuts maybe once a month. Maybe.

Edit-Jennifer, I used some of those things at Thanksgiving and I maintained very easily, but did not lose. That scared me into thinking I cannot have these things until maintenance and I'm scared to try to incorporate them into my diet. I prefer to keep my carbs to a minimum. If I can't come up with something low enough carbs to my liking, I rather do without. It's a mental thing.
I wonder if flax meal would work for a breading?
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Old 06-23-2010, 10:26 AM   #24
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I don't eat flax that often either. Basically anything that you would think could be used as a grain I don't eat often or at all.

I wasn't really looking for an alternative to the whey PP, I can always use parm or pork rinds, I was just asking if anyone had tried using whey PP, it had been something on my mind.

Thanks though everyone.
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Old 01-31-2013, 01:42 PM   #25
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I know this is a very old thread but we are all still here so I am trying this recipe today...

Low Carb White Bread

Ingredients:
• 3/4 cup whey protein
• 1/8 cup "Just Whites" egg white powder
• 1 Tbsp baking powder
• 1 pkt splenda
• 1/8 t salt
• 1/4 cup heavy cream
• 3 large eggs
• 1/8 cup water
• 3 Tbsp olive oil
Directions:
• Preheat oven 400oF. Oil a Pyrex loaf pan.
• Mix all dry ingredients. Add wet ingredients and mix with hand mixer for one minute.
• Pour into loaf and bake 15-20 minutes.

in oven now...

Well not bad...a little spongy but looks like bread...baked in 4x8 foil loaf pan because that is what I had. I like the "Healthified" sub bread better for flavor but this will do if anyone has PP they want to use.
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Old 01-31-2013, 01:49 PM   #26
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Quote:
Originally Posted by lterry913 View Post
I know this is a very old thread but we are all still here so I am trying this recipe today...

Low Carb White Bread

Ingredients:
• 3/4 cup whey protein
• 1/8 cup "Just Whites" egg white powder
• 1 Tbsp baking powder
• 1 pkt splenda
• 1/8 t salt
• 1/4 cup heavy cream
• 3 large eggs
• 1/8 cup water
• 3 Tbsp olive oil
Directions:
• Preheat oven 400oF. Oil a Pyrex loaf pan.
• Mix all dry ingredients. Add wet ingredients and mix with hand mixer for one minute.
• Pour into loaf and bake 15-20 minutes.

in oven now...

Well not bad...a little spongy but looks like bread...baked in 4x8 foil loaf pan because that is what I had. I like the "Healthified" sub bread better for flavor but this will do if anyone has PP they want to use.
This thread was originally about breading foods like meats for cooking (IE frying), not bread itself lol. But I do like your recipe for bread. It looks really simple, which I always like.
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Old 01-31-2013, 02:58 PM   #27
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Quote:
Originally Posted by MsWoods View Post
This thread was originally about breading foods like meats for cooking (IE frying), not bread itself lol. But I do like your recipe for bread. It looks really simple, which I always like.
haha sorry, I didn't read the whole post...I was just looking for a use for my pp and saw this on google...Oh well maybe someone will get some use outta it
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Old 01-31-2013, 06:51 PM   #28
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Hey no problem. I try to find uses for pp all the time. Do you use glucomannan powder at all?
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