Has anyone tried the recipe for the Atkins Bake Mix substitute that's listed in the recipe section? It's under baking and then ingredients. If you have made it did you do it as is, or the susbstitutions that are mentioned and finally, how did you like it?

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196/160ish/125

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.

What do you use to make your own? Can you please post the recipe?

__________________
I've led a CHARMED LIFE! :silly:

All men should stive to learn before they die,
what they are running from, and to, and why....

196/160ish/125

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.