Customer Reviews

* FTC Disclaimer: The views and opinions expressed by contributors of the product reviews are their own and not necessarily those of These reviews should not be taken as recommendations but rather customer opinions of the products that they may or may not have used. Furthermore, makes no warranty or representation, expressed or implied, as to the accuracy or sufficiency of the information contributed by outside sources, and assumes no responsibility or liability regarding the use of such information. does not warrant the performance, effectiveness or applicability of any materials listed or linked to on

  • 5/5 October 23, 2018
    Reviewer: Sharon in Arizona
    * I use this product to add a "European" type crust to my low carb breads. I add one part WPI 8000 to two parts WPI 5000 if I want a chewy crust. If I want a soft, crust for hamburger rolls and dinner rolls, I use three parts WPI 5000 and omit the 8000.
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  • 5/5 September 27, 2018
    Reviewer: Jason in Ohio
    * Great product, excellent addition to low carb baking and frying.
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  • 5/5 February 15, 2018
    Reviewer: Stacy in California
    * Improved the texture of my hamburger buns. Added about two servings, 19 grams, to my recipe as was unsure how much to use. Fortunately my guess worked well. Will buy again.
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  • 5/5 November 01, 2017
    Reviewer: Theresa in New York
    * I am pleased with this product and it arrived the day after I ordered it😀
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  • 5/5 August 19, 2017
    Reviewer: Ken in Arizona
    * We used this product for the first time today in a low carb bread recipe and the bread came out wonderful. Since I am new to this product, I can not say too much.
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  • 5/5 July 30, 2017
    Reviewer: Diana in Alabama
    * I use this product to make my own low carb bread, cakes, and cookies, and I get delicious results every time.
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  • 1 of 1 people found the following review helpful
    5/5 July 05, 2017
    Reviewer: Chris in Louisiana
    * This is an essential part of my low-carb breading for deep fried items, like chicken and fish. Mix WPI 8000 in equal parts with unflavored whey protein, plus salt and pepper. Rinse the chicken, then while still moist, coat it in the breading. Let sit for a few minutes so the gluten can set up and adhere. Then dip in a standard egg wash, and then again in the breading, and immediately fry. Delicious and crunchy, it's the closest to a traditional breading I've ever tried (and I've tried a lot). It absorbs far less oil than Carbquik/Carbalose. I've tried substituting more widely available vital wheat gluten, but it added an aftertaste.
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  • 1 of 1 people found the following review helpful
    4/5 May 06, 2012
    Reviewer: Carissa in New York
    * I have used this product for making pizza crust... besides who doesn't love pizza? The only drawback is the taste is very bland, so never be afraid to use seasoning or herbs (i use dried pizza topping mix of diff veggies & herbs) to help with this small problem. Other than that I am looking to try new recipes, but have had to order more!
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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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  • 2 of 2 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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  • 12 of 12 people found the following review helpful
    4/5 November 28, 2008
    Reviewer: Melissa in Pennsylvania
    * I used this to make a pizza crust, and after having done so, I must urge anyone wanting to buy it to use it only in conjunction with other low carb flour products. The reason being is that alone the texture is a little tough and spongey, and the taste a little strong and off-putting(it overpowered the ingredients atop the pizza). When I made George Stella muffins however, I used the wheat protein only as 1/4 of the entire flour composition (along with 1/4 oat fiber, 1/4 almond meal, and 1/4 flax meal) and the muffins turned out great. So overall the product does what it promises, but don't rely on it too heavily in your baking recipes.
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  • 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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