Unless they've changed it, the mix is high in soy flour which makes me yack.

Any ideas? Got the new Atkins Best Recipes from Time, but, OH WHAT A SHOCK, so many of these recipes call for Atkins products.

Most I can work around or just skip the product, but would love to try a few using a better mix then the Atkins Bake.

TIA

This Chefs' flour blend is really good. I mix it with almond flour to give it some bulk and it makes a wonderful flour sub.

http://lowcarbdietchefs.safeshopper..../cat14.htm?817

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Also here are some recipes that I've come across on other forums.

Soy-free bake mix

1 cup almond meal
1 cup vital wheat gluten
1 cup plain whey protein powder
4 packets Splenda
2 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt to balance flavors

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Low carb Bisquik version

9 cups wheat protein isolate
1/3 cup baking powder
1 tablespoon salt
1 teaspoon cream of tartar
1/4 cup Splenda ®
2 cups lard

Sift baking powder, salt, cream of tarter, and Splenda ® with wheat protein isolate 3 times. Cut in lard until mixture is the consistency of cornmeal. Store in covered containers in refrigerator or freezer.

Betty, thank you so much for the info and great link!!