Question about the Faux Atkins Bake Mix

LindaSue · 10-27-2004, 10:32 AM

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

10-27-2004, 12:28 PM

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.

Beeb · 10-27-2004, 07:37 PM

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.

LindaSue · 10-28-2004, 04:37 AM

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

Pam in TX · 10-29-2004, 07:54 PM

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

LCRedhead · 10-30-2004, 03:38 AM

Tell her the easiest solution......order carbquik!

auntie3 · 10-30-2004, 06:47 AM

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.

10-27-2004, 10:32 AM	#1
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,438 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	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

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

10-27-2004, 12:28 PM	#2
txjohn Posts: n/a Gallery: txjohn	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.

10-27-2004, 07:37 PM	#3
Beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: Where Super Storm Sandy Wiped Out All My Childhood Memories!! Posts: 11,758 Gallery: Beeb Stats: 152 WOE: Thintuition - Intuitive Eating	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.

10-28-2004, 04:37 AM	#4
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,438 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	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

10-29-2004, 07:54 PM	#5
Pam in TX Very Gabby LCF Member!!! Join Date: Aug 2004 Location: Austin, TX Posts: 3,803 Gallery: Pam in TX Stats: 292/212/??? WOE: LowCarb Start Date: June 21, 2004	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

10-30-2004, 03:38 AM	#6
LCRedhead MAJOR LCF POSTER! Join Date: Oct 2003 Location: Florida Treasure Coast Posts: 2,940 Gallery: LCRedhead Stats: Total Lost 9.5 WOE: SS Start Date: Aug. 22, 2008	Tell her the easiest solution......order carbquik!