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This recipe from the WH Test Kitchen uses eggs, oat flour, cottage cheese, bananas, and protein powder to give you a power-packed plate of 17 grams of protein per serving (which is a stack of 3 ...
Substitute almond flour or oat flour when baking. When baking, consider substituting some all-purpose flour for other flours that contain more protein, like almond, oat, whole wheat or chickpea flour.
Go for this protein powder when you want something thin and crispy, like a cookie, or stick to using it in smoothie recipes or your a.m. cup of proffer. It's also great in no-bake treats, like ...
In a blender, puree ¼ cup milk, ½ cup plain Greek or Skyr yogurt, 1 scoop vanilla protein powder, ½ cup blueberries, 1 tsp honey, ¼ tsp cinnamon, and a pinch of salt.
The rising power isn't as intense as baking soda, but there are still benefits to using baking powder. “Baking powder reacts twice: first when mixed with a liquid and again when heated.
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient: Using a balance to measure a mass of flour.
"Think broccoli instead of cauliflower, snap peas instead of bell pepper, green curry paste instead of red, you get the idea," writes PureWow's recipe developer. Get the recipe 21.