Many people wonder if they can actually cook with protein. The answer is yes. Heat denatures proteins, which means it changes the shape of the protein molecules. For example, in the case of cooking eggs, the texture of the egg changes from liquid to solid. In the same way, cooking changes the shape of the protein in powders, but will leave the amino acids found in those proteins intact as long as the oven temperature does not exceed 400 degrees. Cooking at lower temperatures may require slightly increased cooking times, but the finished product is so worth it!
Many people replace some of the flour in traditional recipes with protein powder. Remember, protein cannot be substituted cup for cup. Think of it as “glue” for all the other ingredients. It contains no gluten, so it will not rise like flour, so you will need to adjust accordingly by adding baking powder and baking soda. The texture can become rubbery if too much protein powder is added, and be careful when adding protein not to remove all of the fats. Another important consideration is the flavor you want to add, as chocolate may not taste so great for breakfast.
We wanted to get you cooking with a few of our tried and true recipes. Once you get the hang of it, you’ll quickly find many ways to add protein to the foods you cook every day.
HERE ARE A FEW EXAMPLES: