Can Grow! (Low-Carb or Classic) be used in recipes to be baked? Barardi has some recipes for muffins and granola bars that call for protein powder. Will Grow! remain in a usable and bioavailable form through the baking process?
I've heard mixed opinions on baking with whey protein powders. I have seen a few unflavored whey proteins that claim to be for baking. The ingredient list doesn't look that much different from most powders except the flavoring and sweeteners are absent.