Karen

Can you tell me if Atkins Bake Mix is the same as Atkins Quick Quisine Bake Mix? Is it possible they have just changed the name? Is it interchangable in recipes?

Thanks for any help you can give me. Jeanne

I've never used either of them, but a quick Google search provided the answer:

Quick Cusine
Ingredients: Wheat Gluten, Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Casein Protein, Whey Protein, Salt.

Bake Mix
Ingredients: Supro brand isolated soy protein, soy flour, glucono delta lactone, potassium bicarbonate, sodium phosphate, oat fiber, polydextrose (Litesse), potassium chloride.

For baking, I would say the Quick Cuisine is the better choice because it contains wheat gluten. The carb count is the same for both, net 3 grams per 1/4 cup.

Maybe someone will come by who has experience with both of them.

Karen

Thanks Karen.

I made Eggplant Parmesan last night and used Atkins Bake Mix for the coating.

It looked great. Taste? Well, first bite, I immediately wanted real flour. It tasted muddy, not crispy like it looked.

It's been my experience so far, that many low-carb products are the equivalent to eating low-fat products. You rather eat the real thing than live with the alternative!

Any advice on this issue, please ?

Well, I'm of the not-so-humble opinion that you don't have to eat the real thing or the alternative either. It's kind of like trying to make the proverbial silk purse out of a sow's ear.

Karen