Help! Is it the right whey protein?

[Lee140]

I've been feeling a primordial urge to do some baking. I thumbed through Dana Carpender's book and decided to make her peanut butter brownies. The recipe called for vanilla whey protein powder. I went to GNC and bought a giant container of "Perfect ZERO CARB Isopure". It's vanilla flavored and says "with 50 grams of 100% ion exchange whey protein isolate" and says it's 100% pure ion exchange Whey Protein Isolate. The first ingredient is Ion exchange Whey Protein Isolate. I made the brownies with it, and although I think I overbaked them, they were absolutely inedible. The texture was bizarre. Both the chocolate layer and peanut butter layer were like a very porous sponge. So now I'm wondering if I'm using the right thing. Is this what she meant by vanilla whey protein? Also, is this what recipes refer to when they say "WPI"? Any help would be greatly appreciated!!!

[auntie3]

Unfortunately, whey protein does tend to make things a bit on the dry and crumbly side. Sorry your result was not edible!! I have not tried this recipe so I can't attest to what the texture should be like, though. Maybe others have tried it and can be of more help there.

I think the product you got should be okay - although the Whey Protein Powder I use is a "blend of pure concentrated and isolated, micro ultra-filtered whey proteins with papain, bromelain and lipase enzymes", along with vanilla flavour, guar gum, and sucralose. I purchased mine at Costco. It is possible that your pure isolate may be "too" pure, or something, but I'm not sure what!! LOL Sorry I can't be more helpful.

The WPI that is referred to on these boards is Wheat Protein Isolate - an entirely different product. I have never tried it.

[Lee140]

Thanks for your help! I suspect you're right, it probably is "too pure". The recipe description said "fudgy brownie top and chewy peanut butter bottom". Both layers used the protein, and they both came out exactly the same- like a rubbery sponge. It's too wierd to even describe accurately! I managed to satisfy my baking urge though, I made Bruce's Peanut Butter Chocolate bars, and OH MY, I think I'm going to do myself a mischief with those things if I don't freeze what's left!!

[kdog41]

I use Designer Whey French Vanilla protein powder for any recipes that call for whey protein and haven't experienced any problems with texture.

[Lee140]

Cin3dee-
I'm going to try the Designer Vanilla Whey protein powder. I did buy some stuff they sell at Kroger, but it was pricey and had a really overpowering vanilla flavor. When my order comes in and I use it, I'll let you know how it turns out. Also, I've never seen the Stevia/FOS blend either in stores or online. Maybe it goes by another name?
Lee

[Pam in FL]

Where do you get the popular Wheat Protein Isolate???? Is there an online source?

Thanks!

[Lee140]

Pam- If you go to Linda Sue's website, she has a link (in the links section) to Trish Z's website. Trish sells WPI (wheat protein isolate). I just ordered some last night. It's completely different from Whey Protein Isolate, but is supposed to be so great for baking as a flour substitute.
Lee

[jwardell]

I have used in the past "Designer Whey" protein powder from Trader Joe's, and the other one I have used (by Solgar) Whey to Go, I got at a whole foods store. The latter is kinda pricey.

Jen

[Lee140]

Hey Jen! Funny meeting you here! Do you like the Designer Whey? I ordered the french vanilla, because they didn't have a plain vanilla.
Lee

[Pam in FL]

Thanks Lee140! I'm going to order some right now!

[jwardell]

So far it has worked out fine in everything where I used the other more expensive brand. I did notice, though, that the Whey to Go seemed a little sweeter, but it was definitely sweetner taste. Do you know what I mean? Next I am going to try the whey protein from the place I order vities. When purchasing a whey protein powder make sure you check the carbs. Some are sweetened with sugar. (I think Trader Joe's brand is--at least it has about 12 x the carbs in other brands.)

Jen

[Lee140]

When purchasing a whey protein powder make sure you check the carbs. Some are sweetened with sugar. (I think Trader Joe's brand is--at least it has about 12 x the carbs in other brands.)

Jen- Funny you should say that! I have a canister of Trader Joe brand Vanilla Whey Protein Powder in the "high carb" section of my pantry right now. I bought it and didn't check the carbs until I got home (rookie mistake!). Boy was I shocked! I'm keeping it along with my other high carb leftovers until I can pawn them off on my carb eating friends!
Lee

[kcduffer]

I think the stevia fos that she's talking about is made by Wisdom Herbs. They have a website (doesn't everyone!). It is called Stevia Plus. Fos stands for Frutafit Inulin Fiber. The product combines this with stevia. When I bake, I use this in combination with splenda to boost the sweetness with only half the spenda and half the carbs.

[kdog41]

Just an FYI, the Designer Whey is 2 carbs per level scoop (approx 24 grams). If I remember correctly the scoop equates to about 1/3 cup.

Also, I found Netrition to be about $10 cheaper than my local health food store for the PP.

http://www.netrition.com/designer_page.html