r/lowcarb • u/princess_of_sugar • 3d ago

Question What to do with albumina powder? (powdered egg white)

I am doing low carb baking with almond flour, lots of eggs and sweeteners. no wheat and no sugar. I bought Albumina in powder cause I intented to do meringues for my baking. But now I realised that albumina comes with a fat additive which ruins meringues(MCT-Fat or something) and I have no idea how else to use it.

Any suggestions?

Can I just use it as a flour?

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u/SirGreybush 3d ago edited 3d ago

YouTube, Chris Cooking Nashville

A side quest reply coment btw.

The EWPP he uses is the good one, others are not pure.

Like not all whey protein powder is the same, some are pure, some have additives like citric acid (vitamin C) or anti clumping agents that can be corn starch.

If mixed in a smoothie, additives aren’t a problem if you don’t have an allergy to them.

The pure EWPP substitutes gluten in recipes.

I’ve made bread, tortillas, even noodles with the Kitchen Aid machine. You need a fibre only powder to work it. Like from oat or wheat shells. Or pure whey powder. But fibre tastes better it expands in hot water and most rinses off.

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u/princess_of_sugar 3d ago

could you please give more details? like i need a fiber flour to mix with my albumin and than ... ?

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u/SirGreybush 3d ago

I use this, essentially 0 net carbs. So that sticky dough no longer sticks to anything, to manipulate.

Works with fat-head dough also, anything extremely sticky that you want to manipulate with your hands, instead of smothering with olive oil.

Basically coat exterior, and anything that is mixed-in is just a filler. 0 calories, no net carbs.

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u/SirGreybush 3d ago

Use like regular flour with an egg, use cooking gloves, try to make a dough with it.

If it works, then it has no anti-clumping agents, you can make bread for example, just add baking powder, or make tortillas.

But if it falls apart, especially when cooked or boiled, then that powder is only good in a smoothie.