Ingredient Substitutions

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This chart goes hand in hand with the Protein Powders substiutions chart here. It is here to help you figure out which ingredients are substitutable for which ones in the context of protein powder cooking and my recipes. It’s a rough guide but I think it covers the basics pretty well. I’ll also anchor this post underneath the READ ME drop down menu above for future reference.

Note One: This chart is a rough guide to knowing which ingredients to use in place of which ones. It may not always work perfectly given that there are texture-differences between ingredients and recipes. But, nine times out of ten, the chart should allow you to make a good substitution and end up with something just as tasty!
Note Two: If there’s an ingredient you’d like me to add to the list, let me know and I’ll gladly substitute it.
  • http://www.blogger.com/profile/07191659242629406149 Tina

    love it. Thanks for that awesome chart

  • http://www.blogger.com/profile/02085514865608277183 Jag Heer

    Can you add substitutes for eggs for the vegans and vegetarians please.

    • http://www.blogger.com/profile/00302461075094729414 ANNA

      I didn’t add it here because there isn’t a perfect sub for eggs is the thing; it totally depends on the recipe? E.g. a binding agent like eggs could be banana or quark or beet but they’re not perfect one to one subs, that’s the prob?

    • http://www.blogger.com/profile/01516487036549846226 Vitor

      Perfect, Anna :D

  • Anonymous

    Quick question! Can wheatbran be substituted for psyllium husk?

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Anna Sward is the creator of Protein Pow and one of the world’s leading experts on protein powder-based cooking. Her recipes have been featured in several leading magazines and she is a columnist and feature writer at bodybuilding.com, Muscle & Fitness magazine, and fitocracy.com. Anna regularly hosts cooking workshops with professional athletes and members of the general public. She is the author of The Ultimate Protein Powder Cookbook and creator of the Protein Pow App.

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