Question about WPI...

Dare · 10-11-2003, 07:50 AM

When making recipes using WPI...Do you sift and then measure or measure and then sift? I am starting to make recipes like Atkins baking mix and cakes and things. Sorry for asking a dumb question it just comes naturally to me.

JazzyV · 10-11-2003, 08:17 AM

sift, then measure!

Dare · 10-11-2003, 09:06 AM

JazzyV
Thanks! you are an angel!

SLynnB · 10-16-2003, 07:44 PM

Thanks for both the question and the answer. I too was wondering which to do first.

Sheryl

Linda in Texas · 10-17-2003, 03:33 PM

Instead of starting a new topic I hope I get an answer here. Why is WPI added to a recipe? Does it substitute for flour? What is the difference between using it and Vital Wheat Gluten in a recipe? I see some recipes calling for both and others calling for one or the other.

TIA

locarbman · 10-17-2003, 03:57 PM

We're all learning about WPI. In my opinion, WPI serves the same function as VWG, however, at ~23 less carbs per cup and with the additional benefit of keeping products moist and fresh for a longer shelf life... ;-)

I formerly used VWG (24 carbs/cup) with Oat Flour (48 carbs/cup) as a lower carb flour substitute but now use WPI (0.75 carbs/cup) with Almond Flour (8 carbs/cup) for even lower carb counts and better results...

Linda in Texas · 10-17-2003, 07:06 PM

Thanks for the info locarbman. I like your numbers! When using the WPI and Almond Flour is there particular ratio you use?

locarbman · 10-17-2003, 08:11 PM

You bet ;-) 2 parts almond flour to 1 part WPI...works well in jlatislaw's chocolate cake and my almond flour bread...I'm happy ;-)

10-11-2003, 07:50 AM	#1
Dare Senior LCF Member Join Date: May 2003 Posts: 268 Gallery: Dare	Question about WPI... When making recipes using WPI...Do you sift and then measure or measure and then sift? I am starting to make recipes like Atkins baking mix and cakes and things. Sorry for asking a dumb question it just comes naturally to me.

10-17-2003, 03:33 PM	#5
Linda in Texas Senior LCF Member Join Date: Jul 2003 Location: Dallas, Texas area Posts: 784 Gallery: Linda in Texas Stats: 177.5/Not low enough/125 WOE: South Beach Start Date: 1/3/06	Another WPI Question Instead of starting a new topic I hope I get an answer here. Why is WPI added to a recipe? Does it substitute for flour? What is the difference between using it and Vital Wheat Gluten in a recipe? I see some recipes calling for both and others calling for one or the other. TIA Last edited by Linda in Texas; 10-17-2003 at 03:36 PM..

10-17-2003, 03:57 PM	#6
locarbman Major LCF Poster! Join Date: Jun 2002 Location: Spokane, Washington Posts: 1,557 Gallery: locarbman Stats: 289/180/185 WOE: Atkins/Maintenance Start Date: September 1998	We're all learning about WPI. In my opinion, WPI serves the same function as VWG, however, at ~23 less carbs per cup and with the additional benefit of keeping products moist and fresh for a longer shelf life... ;-) I formerly used VWG (24 carbs/cup) with Oat Flour (48 carbs/cup) as a lower carb flour substitute but now use WPI (0.75 carbs/cup) with Almond Flour (8 carbs/cup) for even lower carb counts and better results... Last edited by locarbman; 10-17-2003 at 04:05 PM..

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10-11-2003, 08:17 AM	#2
JazzyV Blabbermouth!!! Join Date: Jun 2002 Location: Western PA Posts: 7,341 Gallery: JazzyV Stats: 261.0/225.5/189.5 WOE: Low Glycemic Carbs/Low Fat Start Date: 5/14/00, Restart 6/29/09	sift, then measure!

10-11-2003, 09:06 AM	#3
Dare Senior LCF Member Join Date: May 2003 Posts: 268 Gallery: Dare	JazzyV Thanks! you are an angel!

10-16-2003, 07:44 PM	#4
SLynnB Senior LCF Member Join Date: Oct 2000 Posts: 743 Gallery: SLynnB	Thanks for both the question and the answer. I too was wondering which to do first. Sheryl

10-17-2003, 07:06 PM	#7
Linda in Texas Senior LCF Member Join Date: Jul 2003 Location: Dallas, Texas area Posts: 784 Gallery: Linda in Texas Stats: 177.5/Not low enough/125 WOE: South Beach Start Date: 1/3/06	Thanks for the info locarbman. I like your numbers! When using the WPI and Almond Flour is there particular ratio you use?

10-17-2003, 08:11 PM	#8
locarbman Major LCF Poster! Join Date: Jun 2002 Location: Spokane, Washington Posts: 1,557 Gallery: locarbman Stats: 289/180/185 WOE: Atkins/Maintenance Start Date: September 1998	You bet ;-) 2 parts almond flour to 1 part WPI...works well in jlatislaw's chocolate cake and my almond flour bread...I'm happy ;-)