Atkins bake mix - soyless recipe?

[Robin12265]

OK - my mind is still trying to wrap around all these new products and how to use them...

I saw a recipe for the Atkins bake mix and I started to wonder if one could make it without any soy...

Recipe I found:

1 cup soy flour
2 cups soy protein isolate
2 Tablesp baking soda
1 Teasp salt
2 Tablesps Splenda Sift together then store

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My (very uneducated) take on that would be:

1 C Carbalose Flour
2 C Wheat Protein Isolate
2 T baking soda
1 t salt
2 T Splenda
Sift together then store

Since I never tried the Atkins bake mix, I'm not sure how this would work (I avoid soy like the plague - I just can't stomach the taste - LOL) But I still see recipes that call for A's Bake Mix and thought this might be a great soy-less option.

Thoughts? :help:

I love that this board has such smart and talented bakers and cooks on it and I hope that one day I might be able to contribute instead of just asking questions all the time!

[Robin12265]

Anyone have any ideas on this?

[Kristine]

I wish I could help... I was waiting for you to post the results of the experiment. ;)

[IslandGirl]

Hmmmm. It seems you're trying to make Carbquik (which is a slightly leavened and fatted Carbalose recipe). There is very little difference between a bake mix and a "biscuit mix", really.

If you want a soyless bake mix that isn't so expensive, I've had a recipe I've used off and on for years, basically a flour sub and you can just add a pinch of salt and the baking powder/soda (if you want to add the leaveners in advance of any given recipe, though I don't bother):

* Exported from MasterCook *

L C Flour Substitute

Recipe By : Judi [Island Girl]
Serving Size : 0 Preparation Time :0:00
Categories : Ingredients Supplies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup protein powder, 100% whey ProLab (any plain unflavoured Whey Protein Isolate)
1/2 Cup gluten, Vital Wheat, "supergluten", 80% pr
1/2 Cup ground almonds

Mix all ingredients. Keep dry (and refrigerated) until use.
Local ingredient mods to recipe originally from Lore (Germany).

Source: "Lore (Germany)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 853 Calories; 33g Fat (33.3% calories from fat); 125g Protein; 22g Carbohydrate; 7g Dietary Fiber; 135mg Cholesterol; 180mg Sodium. Exchanges: 1 Grain(Starch); 7 Lean Meat; 4 1/2 Fat.

NOTES : per serving (2 = 1 Cup ea): 427 kCals, 16.5g fat (2s 8m 3p), 11/3.5g carb/fiber (net 7.5), 63g protein, 91mg sodium, 255mg potassium, 59mg calcium, 7mcg folacin.

Nutr. Assoc. : 0 0 0

This goes way back and is pretty darn useful in a lot of situations. Only suggestion, maybe grind the almonds a touch finer (put the whole thing in the food processor and grind together, prevents the almonds from turning into almond butter). Oh, if you want a 3-Cup yield instead of the 2-Cup yield (to match your recipe attempt), just increase each ingredient by 1/3.

Enjoy.