Oxygen

TIPS & TRICKS

Flour Power

Never treat protein powder as a flour substitute because it will not react the same way chemically with the other recipe ingredients — especially whey protein. “Whey is a very unique type of protein,” Sward says. “It has a tendency to dry up your recipes and turn them rubbery, and you end up with hard ‘things’ that are more like weapons than food.”

When baking, make sure that 30 percent or less of

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