Amazing Wellness - - HEALING KITCHEN -

For baking, use other flours (in ad­di­tion to pro­tein pow­der) for the best tex­ture and fla­vor. Try gluten-free blends, al­mond meal. or quinoa flour.

For high-tem­per­a­ture cook­ing, avoid hemp pro­tein; high heat can dam­age the oils. It’s best for low-tem­per­a­ture, short-cook­ing recipes.

For recipes with a del­i­cate fla­vor and lighter color, use a more neu­tral pro­tein pow­der, like whey or rice.

For recipes that in­clude am­ple spices or in­gre­di­ents with a ro­bust fla­vor (like choco­late or peanut but­ter), pea pro­tein or soy pro­tein are great.

For recipes that re­quire a smooth tex­ture, like pud­dings or creamy sauces, avoid rice, since it tends to be grainy.

For crack­ers or crunchy cook­ies, rice pro­tein adds light­ness and an airy tex­ture.

For baked goods, whey pro­tein is ideal, but makes baked goods brown faster; to avoid ex­cess brown­ing, cover with foil dur­ing the last part of cook­ing.

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