Customer Reviews

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  • 9 of 9 people found the following review helpful
    5/5 February 20, 2007
    Reviewer: Kristin in Michigan
    * I used the Wheat Protein Isolate 8000 to bake some bread using it as a replacement for wheat flour. It came out fantastic!! Wow, bread with only 4 carbs per slice, and it looks like, tastes like real bread, not the dry fibrous stuff that you can buy for 7-8$ per loaf. I will be buying a lot of this!!!!
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  • 2 of 2 people found the following review helpful
    5/5 February 05, 2010
    Reviewer: Julia in Oklahoma
    * I love this product along with WPI 5000 and oat fiber. It makes a great flour Substitute.
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  • 5/5 August 19, 2017
    Reviewer: Ken in Arizona
    * We used this product for the first time today in a low carb bread recipe and the bread came out wonderful. Since I am new to this product, I can not say too much.
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  • 5/5 July 30, 2017
    Reviewer: Diana in Alabama
    * I use this product to make my own low carb bread, cakes, and cookies, and I get delicious results every time.
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  • 5/5 July 05, 2017
    Reviewer: Chris in Louisiana
    * This is an essential part of my low-carb breading for deep fried items, like chicken and fish. Mix WPI 8000 in equal parts with unflavored whey protein, plus salt and pepper. Rinse the chicken, then while still moist, coat it in the breading. Let sit for a few minutes so the gluten can set up and adhere. Then dip in a standard egg wash, and then again in the breading, and immediately fry. Delicious and crunchy, it's the closest to a traditional breading I've ever tried (and I've tried a lot). It absorbs far less oil than Carbquik/Carbalose. I've tried substituting more widely available vital wheat gluten, but it added an aftertaste.
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  • 5/5 May 12, 2010
    Reviewer: A customer in Maine
    * This is a great product to add a bit of chewiness to bread. I use it in a recipe with other flours, whole grains, fiber and isolate to make whole grain bread and it works really well while helping to keep the carb count lower. A customer in Maine
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