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FAQ

FAQ

I’ve answered some common questions here for you guys. If you can’t find the answer you need here, feel free to send me an email at angie@proteinbuff.com.

WHY HIGH PROTEIN?

In short, for health and vitality, muscle gain/maintenance, and fat loss and satiety. Click HERE to read the in depth article.

DENATURING: IS IT SAFE TO COOK WITH PROTEIN POWDER?

Yes. Some of you may have heard of “denaturing” in reference to proteins being damaged in the heating process. When proteins are cooked, their structure indeed does alter, but in the same way that any protein alters when cooked. Egg whites turn from a transparent liquid to a white solid. Meat firms and lightens in color. It does not negatively effect your body’s ability to digest and absorb it.

PROTEIN FOR WOMEN: WON’T I GET TOO BULKY?

No. Building copious amounts of muscle mass is not something that will happen by accident. A protein intake of 10-35% of daily caloric intake is healthy for both men and women, and it will help your body support a healthy and attractive body composition.

DO YOU HAVE RECIPES FOR DIFFERENT DIETS?

Yep. All the recipes are vegetarian and and diabetic friendly. There are a lot of gluten-free recipes, and a lot that can be easily adapted for vegans. I’m planning to work on creating some Paleo and raw recipes as well. For info about protein baking for vegans check out this page, and for gluten-free, check here.

WHAT DO PROTEIN POWDER RECIPES TASTE LIKE?

Protein powders come in many different forms and flavors, and different types and brands taste different from each other. I prefer plain unflavored whey protein isolate, as it leaves no distinguishable taste in baked goods, and has minimal effect on texture.

Flavored powders are good for a quick protein fix like a shake, and I did cook with them more often in the past. The problem is that they often have artificial sweeteners and “thickening agents” which can mess with the texture of what you’re baking it into. If you want to work with flavored powders I suggest going for the most natural brands. I likes Nature’s Whey, it’s not perfect, but the flavor is the best I’ve found, and doesn’t taste artificial or chemical  like some.

I find that whey protein has the most transparent flavor, while hemp and pea proteins for example have a stronger more earthy taste. Different protein powders taste better in different dishes. Experiment, and see what excites your palette.

As for texture, like any food, it depends how it is prepared. If too much protein powder it added, or not enough liquid to compensate, or it is overcooked, it can become dense and rubbery, or gritty. Do not overcook your protein goodies! Always err on the side of underdone. You’ll also find that protein baked goods dry out faster than their traditional counterparts, so try to eat them up within 2 or 3 days, or freeze them. All in all, if prepared well, your protein goodies will taste and feel surprisingly similar to the regular stuff.

WHAT DOES ERYTHRITOL AND STEVIA TASTE LIKE?

You’ll be surprised how much this combination actually tastes like sugar. It was definitely a eureka moment for me when I first tried it! That being said, the erythritol does have a “cooling effect” which is most notable when it’s on the outside of your baked goods (like a donut coated in cinnamon sugar made with erythritol). It feels kind of cold, or like when you’re eating a mint. It’s not really noticeable when the erythritol is baked into food, more when it directly touches your tongue. For that reason I usually cut the erythritol with regular sugar when sprinkling on top of a food or baking it.

Another difference of erythritol to regular sugar is that it doesn’t dissolve or attract moisture as well, so will want to make sure you have enough moisture in your recipes to make sure it doesn’t dry out.

Stevia powder if used on it’s own has more of an intense sweet that lingers a bit on your tongue, but combined with erythritol, you won’t really notice the stevia at all. I also find that the powdered stevia has much less of that aftertaste than the liquid version, which is why I use it.

WHAT DO I NEED TO GET STARTED?

Well, it depends which recipe(s) you’d like to begin with, but if you’d like to make baking with protein powder a regular thing, I’d suggest stocking up your pantry with some key ingredients below, and listed on the Ingredients Page. For bakeware – some basic kitchen supplies, a baking pan, cookie sheets, a muffin tin, and some paper baking cups are enough to get going.

Must Haves That You Need To Get Started
– Plain Unflavored Whey Protein Isolate
– Erythritol (natural sweetener – available in granulated and powdered versions. Granulated is used most)
– Stevia Powder (I use Now Foods Stevia Balance – it comes in 100 individual packets)

WHERE CAN I BUY INGREDIENTS/BAKEWARE?

I’ve compiled a list of my favorite in-store and online retailers for you here on the Where To Buy Ingredients/Bakeware page.

I’d Love To Hear Your Thoughts!

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