• 9 of 9 people found the following review helpful
    5/5 February 20, 2007
    Reviewer: Kristin in Michigan
    I used the Wheat Protein Isolate 8000 to bake some bread using it as a replacement for wheat flour. It came out fantastic!! Wow, bread with only 4 carbs per slice, and it looks like, tastes like real bread, not the dry fibrous stuff that you can buy for 7-8$ per loaf. I will be buying a lot of this!!!!
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  • 1 of 1 people found the following review helpful
    5/5 February 05, 2010
    Reviewer: julia in Oklahoma
    I love this product along with WPI 5000 and oat fiber. It makes a great flour Substitute.
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  • 5/5 May 12, 2010
    Reviewer: A customer in Maine
    This is a great product to add a bit of chewiness to bread. I use it in a recipe with other flours, whole grains, fiber and isolate to make whole grain bread and it works really well while helping to keep the carb count lower. A customer in Maine
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