Thread: Atkins Bake Mix

I've used the Atkins Bake Mix substitute and it worked OK. I was never real 'crazy' about the Atkins stuff to begin with so I didn't use much of it. Now that I'm on a more moderate carb plan, I make my own.

Here are a couple of bake mixes that I found in my files. MY bake mix is the last one.

Bake Mix #1
1 cup soy flour
2 cups protein powder
2 Tbl baking powder
1 tsp salt
2 Tbl Splenda

Bake Mix #2
1.5 cups protein powder (unflavored is best, but vanilla will do)
1.5 cups vital wheat gluten flour
2 Tbl baking powder
1 tsp salt
2 Tbl Splenda

Locarbman's Flour / Bake Mix substitute
2 parts vital wheat gluten (24 carbs/cup [Bob's Red Mill brand])
1 part oat flour (48 carbs/cup)

DONNA?S FLOUR~BLEND* Re-formulated 7/30/2006
1 C. Oat Flour
1 C. Unbleached All Purpose Flour (or you could use regular whole wheat flour)
1 C. Whole Wheat Pastry Flour
1 C. Vital Wheat Gluten
2 C. Ground Flax Seed
1 C. Plain Whey Protein Powder
1 C. Milk & Egg Protein Powder

*NOTE: This Flour~Blend is suitable for use in muffin, quick bread, waffle and pancake recipes. I have not tried it in cake recipes, but it may be appropriate for that application also. It is NOT a good flour substitute in biscuit or yeast bread recipes.

Net carbs = 8 net carbs per 1/4 cup.

I hope this helps you.