I was curious if anyone’s attempted/succeeded in replicating the [Kodiak All-Purpose/baking flour](https://kodiakcakes.com/products/power-flour) recipe? Its macros are 110cal: 1F/16C/10P which is a little better than regular baking flour and it advertises itself as a 1:1 replacement. It’s locally sold for $7.29/1.5lb bag which is quite a bit more than regular AP flour and it’d be awesome if I could make it myself.
It seems like it’d be doable since the ingredients are all consumer-grade afaict: WW flour, whey protein isolate, chickpea protein, and whey protein concentrate but I’m having trouble figuring out what the ratios should be, and would love any opinions! I’ve just started getting into playing around with baking & protein powders as is. I’m especially curious what the role of the chickpea protein powder plays (unless it was just added as a filler/cheaper protein source).
As a side note, I did really enjoy [this guide for baking with different types of protein powder](https://cheatdaydesign.com/baking-with-protein-powder/) but it honestly just made me more confused lol.
by justhere4reading4
2 Comments
!remind me
The second ingredient is wheat protein isolate, not whey protein isolate. I don’t think that wheat protein isolate is easily available. Vital wheat gluten is a possible substitute, though the macros would not be exactly the same.
Chickpea protein is not widely available, but I did find a few brands when I searched Amazon, so that should be doable.
I would try 20g WW flour, 4g vital wheat gluten, 3g chickpea protein, and 3g whey protein. That will give the same macros as 30g Kodiak Power Flour.