I have Vital Proteins Collagen Peptides Unflavored, which is 90% protein (9g protein per 10 g serving).
The whey protein isolates I've seen are also approximately 90% protein. Because I already have the collagen, I'd like to substitute it for whey protein isolate in recipes for gluten-free baked goods. I've searched this topic online and am coming up blank. I have yet to find a GF baked recipe that uses collagen in the same way that they're using the WPI. Anyone out there have any experience/knowledge with subbing collagen for the isolate? Thanks for the help, Mary
Note: I am specifically asking about isolate, not just whey protein.