Need Substitute for Wheat protein Isolate

cindyroo · 08-03-2008, 05:49 AM

Hi all!

I have a Zucchini Bread recipe that calls for Wheat protein Isolate. Wheat anything is a no no for me. Can anyone suggest a substitute?

Thanks!

CaliOkieGal4now · 08-03-2008, 07:01 AM

[COLOR="Purple"]Hi there !

You can sub with Soy Protein Powder, or Rice protein Powderm or even Protein Powder made from Egg whites....go to your local health food store-

You will be amazed at the variedy of low carb protein powders available to you ![/COLOR]

Soobee · 08-03-2008, 08:26 AM

You can substitute vital wheat gluten also.

Charski · 08-03-2008, 10:02 AM

I use whey protein powder interchangeably in a lot of recipes like muffins and stuff.

feather319 · 08-03-2008, 12:10 PM

You could try almond flour and flax meal. It won't rise correctly but it might work.

retroworx · 08-03-2008, 08:51 PM

Well, doesn't a sub depend on which WPI she's talking about replacing, and in what specific recipe?

If I understand correctly from reading KevinPA's threads, WPI 8000 and WPI 5000 are not necessarily interchangeable and serve different functions. In his recipes, for instance, they are used in vastly different proportions; I believe that he uses the WPI 8000 as a Vital Wheat Gluten-like element for strength and chew, but in much smaller quantities than the 5000. (see his cake/cookie flour mix, for instance). But if you subbed VWG for the 5000, in amounts specified in the recipe, I believe you'd have a chewy, hard disaster on your hands, no?

Maybe the original poster can give us the recipe she's trying and we can assess the best sub from there?

rosethorns · 08-03-2008, 09:07 PM

It's proably one I just made. I used almond flour. I'm allergic to most grains so I try to use nut flours in bake goods. Mine came out very moist and lovely.

rosethorns · 08-03-2008, 10:07 PM

I don't know if it is the same one you are making . I changed it alot to go with the almond flour. I hope this helps.

mac24312 · 08-04-2008, 02:44 PM

Quote:

Originally Posted by retroworx

Well, doesn't a sub depend on which WPI she's talking about replacing, and in what specific recipe?

If I understand correctly from reading KevinPA's threads, WPI 8000 and WPI 5000 are not necessarily interchangeable and serve different functions. In his recipes, for instance, they are used in vastly different proportions; I believe that he uses the WPI 8000 as a Vital Wheat Gluten-like element for strength and chew, but in much smaller quantities than the 5000. (see his cake/cookie flour mix, for instance). But if you subbed VWG for the 5000, in amounts specified in the recipe, I believe you'd have a chewy, hard disaster on your hands, no?

Maybe the original poster can give us the recipe she's trying and we can assess the best sub from there?

I am not the original poster..Kevin is....here is it...Its WPI 5000 by the way....http://www.lowcarbfriends.com/bbs/lo...d-fingers.html

HUGS!

theislandgirl · 08-05-2008, 10:58 AM

The OP of this question, cindyroo, can't eat wheat in any form, so any version of gluten flour or WPI is just not going to be usable...

Thanks for the link to the recipe, mac24312! If I was going to make this without the WPI, I'd sub any gluten/wheat free bake mix I could find, or possibly soy flour or possibly a pea or rice protein isolate would work. The easiest thing to try might, however, be flaxseed meal, maybe golden flaxseed meal. Might need to take the coconut oil down by a couple of tablespoons, though.

Good luck, looks yummy, like all of Kevin's recipes.

mac24312 · 08-05-2008, 11:02 AM

YW Jude...

I made that over the last weekend and it great...I dont have problem with using WPI..but I think the E in it is causing me to stall...but who knows..its great thou..I am the one that gave it recipe to her..lol

HUGS!

08-03-2008, 05:49 AM	#1
cindyroo Senior LCF Member Join Date: Jun 2008 Location: Portsmouth, VA Posts: 132 Gallery: cindyroo Stats: 210/178/110 WOE: Atkins Start Date: May 11, 2008	Need Substitute for Wheat protein Isolate Hi all! I have a Zucchini Bread recipe that calls for Wheat protein Isolate. Wheat anything is a no no for me. Can anyone suggest a substitute? Thanks!

08-03-2008, 08:51 PM	#6
retroworx Major LCF Poster! Join Date: Dec 2006 Posts: 2,168 Gallery: retroworx	Well, doesn't a sub depend on which WPI she's talking about replacing, and in what specific recipe? If I understand correctly from reading KevinPA's threads, WPI 8000 and WPI 5000 are not necessarily interchangeable and serve different functions. In his recipes, for instance, they are used in vastly different proportions; I believe that he uses the WPI 8000 as a Vital Wheat Gluten-like element for strength and chew, but in much smaller quantities than the 5000. (see his cake/cookie flour mix, for instance). But if you subbed VWG for the 5000, in amounts specified in the recipe, I believe you'd have a chewy, hard disaster on your hands, no? Maybe the original poster can give us the recipe she's trying and we can assess the best sub from there? __________________ -Retroworx

08-05-2008, 10:58 AM	#10
theislandgirl Major LCF Poster! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,462 Gallery: theislandgirl Stats: forever and ever WOE: Atkins/PP/semi-paleo Start Date: July 1998	The OP of this question, cindyroo, can't eat wheat in any form, so any version of gluten flour or WPI is just not going to be usable... Thanks for the link to the recipe, mac24312! If I was going to make this without the WPI, I'd sub any gluten/wheat free bake mix I could find, or possibly soy flour or possibly a pea or rice protein isolate would work. The easiest thing to try might, however, be flaxseed meal, maybe golden flaxseed meal. Might need to take the coconut oil down by a couple of tablespoons, though. Good luck, looks yummy, like all of Kevin's recipes. __________________ Jude Cooking, Food & Nutrition Geek

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08-03-2008, 07:01 AM	#2
CaliOkieGal4now Senior LCF Member Join Date: Dec 2006 Location: Oklahoma, but I'm from So.California Posts: 523 Gallery: CaliOkieGal4now Stats: 150/125/120 5'10'' WOE: Atkins & Power 90- All The Way!!! Start Date: February 2003	[COLOR="Purple"]Hi there ! You can sub with Soy Protein Powder, or Rice protein Powderm or even Protein Powder made from Egg whites....go to your local health food store- You will be amazed at the variedy of low carb protein powders available to you ![/COLOR]

08-03-2008, 08:26 AM	#3
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,894 Gallery: Soobee WOE: Atkins Start Date: September 2000	You can substitute vital wheat gluten also.

08-03-2008, 10:02 AM	#4
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I use whey protein powder interchangeably in a lot of recipes like muffins and stuff.

08-03-2008, 12:10 PM	#5
feather319 Major LCF Poster! Join Date: Jul 2002 Location: Iowa Posts: 1,529 Gallery: feather319 Stats: started: 180 lowest:127 now:184 goal: 140 WOE: Ketogenic/Anabolic/Paleo Start Date: April 2002 Reinducted 2009	You could try almond flour and flax meal. It won't rise correctly but it might work.

08-03-2008, 09:07 PM	#7
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,534 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	It's proably one I just made. I used almond flour. I'm allergic to most grains so I try to use nut flours in bake goods. Mine came out very moist and lovely.

08-03-2008, 10:07 PM	#8
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,534 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I don't know if it is the same one you are making . I changed it alot to go with the almond flour. I hope this helps.

08-05-2008, 11:02 AM	#11
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,563 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	YW Jude... I made that over the last weekend and it great...I dont have problem with using WPI..but I think the E in it is causing me to stall...but who knows..its great thou..I am the one that gave it recipe to her..lol HUGS!