I was wondering if it would be a problem to use the Atkins baking mix and use yeast to make some English Muffins? I see that Red Star yeast has no calories or sugar and no wheat gluten. I am thinking this could be done with minmal carbs. What do you all think out there?

The only problem I see with yeast is that it needs a bit of sugar to feed on. I use Kefir to make bready stuff rise. I haven't done a lot yet, I'm just experimenting. I suppose if you activate the yeast with 1 tsp of sugar, that wouldn't impact the recipe too badly. But 1 measly tsp. of sugar is 4 carbs. I suppose you could experiment and then divide your total recipe by the number of servings (if it were four, you'd only be adding 1 carb per serving with the sugar, not horrible.)

Do you have any flaxmeal? You might be able to offset the sugar carbs with that, since it's all fiber. I would add maybe a TBS. to the recipe.

Let us know if they turn out and what you did.

Barb - 30 lbs gone FOREVER!
www.iwsgroupinc.com - website design and development

Atkins-3/14/03
174/144/135 5'2"
"A little knowledge is a dangerous thing."
Knowledge is POWER

Thanks Barb! I was thinking about the sugar too, but wondered if Splenda might work? I'll do some experimenting and see what I come up with and let ya know.

Yeast will feed of of all sugars. It doesn't have to be granulated sugar. Try adding a bit of half and half in the warm water. Any milk sugar should work and that will cut out some of the carbs.

HTH



Atkins since 11/11/03

5'3" 140/128/118

Yeast doesn't have to have sugar to eat, because many breads are made w/o added sugar. I suppose they would eat the bread starches. Hmmm...if you have low carb flours they may not have anything to eat. I'd experiment--maybe it will just rise more slowly.

I do still use a teaspoon of sugar for the yeast - I figure that, like yogurt, the yeast actually feeds on the sugar and converts it to something different, and my body isn't gonna find it - especially if that 1 teaspoon of sugar is spread out over an entire loaf of bread or whatever!

JMHO of course and some folks wouldn't let 1/16th of a teaspoon of sugar (the amount in one slice of bread) pass their lips no matter what! LOL!

Char

Being "over the hill" is much better than being under it....

Yah, Char you're prolly right. The yeast actually feeds on the sugar and I think it may get converted to carbon dioxide and maybe some sore of acid.

Barb - 30 lbs gone FOREVER!
www.iwsgroupinc.com - website design and development

Atkins-3/14/03
174/144/135 5'2"
"A little knowledge is a dangerous thing."
Knowledge is POWER

As a former bread baker I made many loaves of bread without added sugar. But white flour or even whole wheat flour is sugar waiting to happen. If our bodies can convert it to sugar so can yeast. But I would think that soy flour would have enough carbs to feed the yeast (Is there soy flour in Atkins bake mix?) It just might require more patience. I've made large loaves of bread using 1/4 tasp of yeast, no sugar or milk, and a 3 day refrigerated rising time. Experiment and let us know what happens. This kind of thing fascinates me.

Rob
310/230/180
Me, a skeptic? I trust you have proof.