Does anyone have a recipe (or substitution idea) for Atkins bake mix? At one point (I think on the old forum) somebody asked a question about what kinds of flours and proteins were used for what. I would love to experiment more but I don't understand how these all work and what they are for (powders vs. flours, gluten, wheys, etc.).

Can someone set me straight? (Ha!...like that would be possible...LOL)

Kellie, F38
Started Atkins 8/1/03 (off and on for the last few years but sticking to it this time!)
206/193/160 -- 10.75 inches GONE! (as of 9/15) Down 3 pounds this week!

well, for me a substitution for the bake mix would be a rock for my door...

lol

I couldn't abide the taste, sorry.

To replace flour in recipes, I use a variety of things. It just depends on what effect you are looking for... can you give me some ideas of what you are wanting to do?

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

Sharron,

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> well, for me a substitution for the bake mix would be a rock for my door... <HR></BLOCKQUOTE>

That is funny. I made bread the other night using the atkins bake mix, and I was um, not happy with the results. I was going to use it as a chew toy for my dog, but was afraid a piece might break off and she would choke on it!

Glad to see I'm not the only one that can't stand it! Now I have more than 1/2 a container left and I don't know what to do with it...Paperweight?

Have no fear, we are here, to support 1lb at a time...

222/214/150
Started Atkins 8/19/2003

Sharon,

Basically I want to test some recipes that use flour. My DH really likes the Atkins muffins but I hate to pay the steep price for them. Here are a few questions:

<UL TYPE=SQUARE><LI>What is soy protein powder used for?
<LI>What is the purpose of wheat gluten? How do you use it?
<LI>What can be used to thicken sauces and fruit compotes?[/list]This could get me started.

Thanks!!!

Kellie, F38
Started Atkins 8/1/03 (off and on for the last few years but sticking to it this time!)
206/193/160 -- 10.75 inches GONE! (as of 9/15) Down 3 pounds this week!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by chippykd:
Sharon,

Basically I want to test some recipes that use flour. My DH really likes the Atkins muffins but I hate to pay the steep price for them. Here are a few questions:<HR></BLOCKQUOTE>

Well, I have several muffin recipes in my book. I'd be happy to share one with you...

Generally, though, I use a combo of almond flour and soy protein (NOT soy flour -- I can't abide the taste of it!)

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>+ What is soy protein powder used for?<HR></BLOCKQUOTE>

I use soy protein as a flour sub -- as a binder. In deep frying, it helps the rest of the coating stick to the fish or veggies. In baking it helps the baked good hold together better. It is powdery rather like flour.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>+ What is the purpose of wheat gluten? How do you use it?<HR></BLOCKQUOTE>

Personally, I don't use it much. I've just started trying it. Of the LC products out there, this is one with a higher incedence of allergic reaction. Wheat is a very very major allergen in our culture. I was off wheat for over 2 years.

That said, it is used in normal baking rather as a leavening agent -- it helps baked goods rise better. In LC it is used as a flour sub. I'm just in the very beginning stages of experimenting with it, though. Each thing I've tried, I've preferred my old standby of almond flour and soy protein

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>+ What can be used to thicken sauces and fruit compotes?<HR></BLOCKQUOTE>

I use arrowroot powder to thicken most of my sauces and gravies. We seem to be sensitive to the vegetable gums (guar, xanthan, etc.) at our house. A lot of folks do use the gums with a high degree of success, though. Warning, all of these things are spendy. I get the arrowroot in bulk in the spices section of my grocery. The veg gums either have to be special ordered online or purchased in a HFS.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>This could get me started.

Thanks!!!

<HR></BLOCKQUOTE>

You're welcome!

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

This is a link to another lowcarb site - recipes for lowcarb bake mix.

http://www.carb-lite.au.com/61BAKERY...MixFlours.html

Connie

Thank you Sharron and Connie!! This helps me tremendously.

Kellie, F38
Started Atkins 8/1/03 (off and on for the last few years but sticking to it this time!)
206/192/160 -- 10.75 inches GONE! (as of 9/20)