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Old 06-21-2013, 04:59 AM   #1
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Join Date: Feb 2011
Location: Beijing
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Substituting a little bit of protein powder for some flour in baking

Is it possible to substitute some protein powder for flour in cakes, cookies and breads? If so, what is a safe ratio - how much can be substituted? For example, I make a chocolate cake that calls for 3 cups of flour, 2 cups of sugar, 2 cups of water and one cup of oil (just to give you an example of the volume of the recipe). If protein powder can be substituted would it be safe to use half a cup of protein powder to replace half a cup of flour?


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Old 06-21-2013, 05:15 AM   #2
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Location: near Mount Pilot
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I have never used protein powder in baking but, I have used soy flour and dried milk to increase the nutritional value.

I usually take an empty measuring cup and add two tablespoons of the nutritional supplement, then fill the cup with flour.

Using your example of a chocolate cake that would be about 1/3 of a cup. I would give it a try and see how you like the results!
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baking, flour

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