COOKING WITH PROTEIN: Tips and Tricks
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.