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Old 10-27-2004, 10:32 AM   #1
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Question about the Faux Atkins Bake Mix

I've never made or used this recipe myself, but I got an email from someone asking if the amount of baking soda is correct. She said that whatever she makes with it comes out tasting like baking soda. I'd never noticed until she mentioned it that it does seem to have a huge proportion of soda to flour and with the salt added too, seems like it would be very salty. Has anyone else found the baking soda to be a problem? Should it perhaps have called for baking powder instead of soda or less than the recipe calls for?

Faux Atkins Bake Mix
1 cup soy flour
2 cups wheat protein isolate
2 TBSP baking soda
1 tsp salt
2 TBSP Splenda
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Old 10-27-2004, 12:28 PM   #2
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I have used this recipe and have noticed no problem. Have never used the original Atkins Baking Mix so really can't compare the two. I agree with the 2 tablespoons baking soda but for DH sodium problem I cut the salt down by half.
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Old 10-27-2004, 07:37 PM   #3
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That is the correct amount. I have never had the taste problem either, but I use Almond flour instead of the soy, and Whey protein for the wheat. Could be the reason.
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Old 10-28-2004, 04:37 AM   #4
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She wrote back to say that she tried this bake mix and that it tasted fine. Unfortunately, it also has twice the carbs of the other one.

1 cup almond flour
1 cup vital wheat gluten
1 cup unflavored whey protein powder
4 packets Splenda
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
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Old 10-29-2004, 07:54 PM   #5
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I have used the Faux mix and haven't noticed anything........ Works well for the pancakes and waffles..... I have never used the real thing so I don't have a comparison
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Old 10-30-2004, 03:38 AM   #6
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Tell her the easiest solution......order carbquik!
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Old 10-30-2004, 06:47 AM   #7
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Quote:
Originally posted by LindaSue
She wrote back to say that she tried this bake mix and that it tasted fine. Unfortunately, it also has twice the carbs of the other one.

1 cup almond flour
1 cup vital wheat gluten
1 cup unflavored whey protein powder
4 packets Splenda
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
This is pretty much the same bakemix version I use, Linda. You're right, it does have more carbs - 12.66 carbs per cup. However, if you're allergic to soy, like I am, that's just one of the downsides. There are so many products "out there" that I just can't use, so I have to try to make them myself, or do without.

I never have any problem with the taste of this, and the amount of BP and Baking Soda that are used are pretty much needed to ensure loft due the heavy fat in the almond flour.

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