Thread: Atkins bake sub??

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!!