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WTF Faba Bean Protein: Serious Thickening Power
What role does a plant protein play in modern cooking? This week Scott and Janie delve into the faba bean protein, and how its unique viscous properties can be used in way more than just our awesome plant-based meats. We find just how well faba bean protein holds up in a gluten free, keto tempura batter as well as a plant-based remoulade… on this week’s WTF
Product Links:
Faba Bean Protein Concentrate
Methocel E4M
EverCrisp
Perfected Guar Gum
I’m Free Baking Powder
Recipe Link:
Plant-Based Remoulade
Gluten Free, Keto Tempura Batter
References and Other Links you Might Like!
WTF – DIY Plant Based Ground Meat
WTF – Plant Based Sausage
WTF – Methocel Primer
WTF – EverCrisp
WTF – Guar Gum
WTF – I’m Free Baking Powder
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
5 Comments.
Finally lo carb crunch! Cannot wait to try this. I have a ton of f50 methlcellulose. Can I use that in this recipe?
You can give F50 a shot, we prefer E4M for repelling oil but if you’re happy with F50 and you have plenty of it that’ll work
Since I love my carbs, this will be a beer batter! Was slaving over an Acarajé batter (black-eyed peas) for gluten-free so this makes life easy
Have you compared to lupin flour? I wonder how much difference there would be ..
We haven’t, the big difference would be that this is just the protein, no starch so it can’t be used as a flour substitute.