Whey protein powder, ever heard of it? If your albumin level is not within goal, it may be one of the protein supplements that your dietitian recommends. You’ve probably heard about adding it into applesauce or making a protein shake. But have you ever explored baking with whey protein powder?
Protein powders usually have a scoop for measuring inside the container. Size varies depending on the manufacturer. Most scoops measure around 1/3 cup and contain anywhere from 20 to 30 grams of protein per scoop. When baking with whey protein powder, if the recipe calls for a “scoop” of protein powder, use the measuring scoop provided by the manufacturer. If the recipe calls for “cups”, use a standard dry ingredient measuring cup to measure.
A simple rule of thumb when adding whey protein powder into a baked good recipe is to substitute 1/3 of the flour with whey protein powder. Here are a few examples:
- For a recipe with 1 cup all-purpose flour, use 1/3 cup whey protein powder + 2/3 cup all-purpose flour
- For a recipe with 1 1/2 cups all-purpose flour, use 1/2 cup whey protein powder + 1 cup all-purpose flour
When mixing the batter, do not over mix. Fold the ingredients together until just incorporated. Over mixing will result in a tough, dense product. Not a baked good you’ll enjoy. Spray your baking pan with a non-stick spray because whey protein powder causes the ingredients to stick to the pan.
Whey protein powder tends to make baked goods drier. To combat this, use a lower oven temperature. Instead of 350° F, set the oven temperature to 325° F. This will help prevent the baked goods from drying out during baking. Another tip is to preheat the oven before placing the pan of batter inside.
For more information on whey protein powder read “Whey Protein Powder and the Dialysis Diet” on DaVita.com. You’ll find that the article has links to DaVita.com recipes utilizing whey protein powder.
To get started try this easy 
Have fun adding whey protein powder to your baked good recipes to increase the protein content. Enjoy!
