LoCarber.com's WPI and Honeyville Grain's WPI

[ThePrisoner]

I just purchased a 5 pound bag of Honeyville Grain's WPI; it cost $16.49, cheaper than LoCarbers', one reason why I wanted to try it. I was surprised to see how much heavier this WPI is compared to LoCarber.com's WPI. The bag was also much smaller; I was expecting something much larger. I remember I had to divide the 5 pound bag of LoCarber.com's WPI and store it in the freezer, there was so much of it. The Honeyville brand reminds me of vital wheat gluten because it's so heavy. I've not used it yet, but is there a difference between these two brands when baking, quantity speaking? I would think there is because the Honeyville brand is so much denser while the Locarber.com brand is so light and airy. Is there anyone out there who's used both brands and has noticed a difference in baking and what adjustments you made when using the two? Also, which do you prefere to bake with? Any opinions would be most welcome.

[LindaJay]

I have seen this topic somewhere -- maybe in the biscotti thread. I think it was from LCScoop or Scott -- and it may have been in the recipe discussion section.

[LindaJay]

Oops -- just remembered that maybe it was on another board. If you don't find anything just let me know, and I'll take a look on a couple of the other boards I look at and post a link to the thread.

[2big4mysize]

sift your honeyville stuff and then measure it and you should have the same results as the other stuff.

Nullo used the honeyville stuff in his rolls recipe

[scott123]

ThePrisoner, we have confirmed, as you've already noticed, that the Honeyville WPI and the Locarber WPI are different/produce varying results.

The Honeyville WPI is made using the same process as vital wheat gluten, except it removes more of the starch. Because of this, with a little tweaking, it subs very well for VWG in recipes

So far, there haven't been a great number of people who have experience using both. Teelbee, a member on another forum, did an experiment with biscotti and found that locarber's WPI produced better results.

From speaking to Honeyville about this, I know that their WPI is made by MGP and is called 'Arise 8000.' Apparently MGP makes an arise 5000 and 6000 as well. I don't think there are a great number of WPI's out there, so it's my guess that locarber carries the 5000 or the 6000.

I develop my own recipes with the honeyville WPI and enjoy the results. You might want to seek out Honeyville WPI recipes, as recipes formulated for locarber WPI might need some adjusting. As you work with the Honeyville WPI, please let us know what differences you encounter.

[LindaJay]

Here's the link to the Biscotti experiment that Scott is referring to:

http://www.atkinsalltheway.com/viewtopic.php?t=3298

[ThePrisoner]

Tried It Out Today And It Was Terrible

I decided today to make pancakes, the usual ones I make, and kept the amount of Honeyville WPI the same - no reduction or sifting. The pancakes definitely came out tougher - but, still edible. I have a hard time throwing food out or wasting anything.

Tonight I decide to make tortillas. Made the usual ones I like, this time sifting the Honeyville WPI and adding less to the recipe. I also did the same for the Vital Wheat Gluten in the recipe - sifted, reduced the amount. The dough was nothing but RUBBER. No amount of resting would make it roll out. My same recipe, with some modifications and it was terrible. Needless to say, I was right in my first assumption that Honeyville WPI is just like VWG.

Thanks for all your input, I really do appreciate it! I am going to go back to LoCarber's WPI. A bit high priced, but it will save me time, from endless experimentation and recipe alterations and, money, not having to throw unedible baking way.

Now, what to do with that big bag of Vital Wheat Gluten? urplequ:

[Naja]

There's a section in Low Carb Cooking Lessons on using WPI. Enjoy!