Atkin's baking mix

[lvdkeyes]

Does anyone have a clone for Atkin's baking mix?

[Kitchen Witch]

Atkins Bake Mix


1 cup soy flour
2 cups soy protein isolate
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda


Sift together; store in an airtight container in a cool, dark place.

Makes about 3 1/4 cups

3 carbs per 1/2 cup serving

[Kitchen Witch]

If making pancakes - you may want to add about a teaspoon or more of baking powder with a tad of salt per half cup of mix.
If making biscuits - add half a tablespoon or more of baking powder with a couple tads of salt per cup of mix.

[lvdkeyes]

Thank you. Now I have to see if I can find a source here for the soy protein isolate.

[Kitchen Witch]

You're very welcomed! You may have to order on line.

[lvdkeyes]

Ordering online is a problem because of the exorbitant shipping rates, often more the the price of the product.
I have some friends who will bring me things from US, but they won't be here until January.

[Kitchen Witch]

I don't know how it is for you - but time is going by so fast for me that soon it will be January. Somewhere along the line I fee that I lost a couple months somewhere.

[lvdkeyes]

Same here. If I can't find it here I will just have to wait till then.

[lvdkeyes]

I am amazed! I found the soy protein isolate. Hooray!

[Kitchen Witch]

Wonderful! I hope you enjoy the recipe!

[Princelysum9]

What do you mean by clone?

[Kitchen Witch]

A "clone" (recipe) is a duplicate of the original but may not be made with the EXACT ingredients or measurements of the original maker. Many clones turn out better - and they don't have all the preservatives and chemicals in them that food manufacturing plants use.

[lvdkeyes]

I made (tried) crepes for cannelloni using soy flour. It is an Atkin's recipe. The taste was there, but they were impossible to turn without breaking apart. I can successfully make regular flour crepes, so it was not my technique that caused the problem, Was it that soy flour doesn't have enough gluten to make good crepes?

[Kitchen Witch]

that is the problem with it - you should mix your flours - can I share this with you -

1 cup flour (use at least half whole grain to boost the nutritional value)
1 tsp baking powder
1 heaping Tbsp soy flour
1 to 1 1/2 cups soy or rice milk
Pinch of sea salt
Filling of your choice

Mix dry ingredients in a large bowl. Whisk in one cup of the milk, ensuring the batter is absolutely smooth and fairly thin--just slightly thicker than milk. Add more milk, in tablespoonfuls, if needed.

Heat oiled non-stick or crepe pan over medium-high. Make sure the pan is hot before you attempt to make a crepe. Pour 2 or 3 tablespoons of batter into the pan.

Turn the pan quickly, using your wrist, allowing the batter to evenly coat the surface. Cook until tiny bubbles form. Gently remove with a spatula.

Fill your crepe. Spread about half of it with your filling of choice. Then either fold it into quarters, as the French do, or roll it up.

I hope this helps.

[lvdkeyes]

The problem is I am on Atkin's and cannot have wheat flour at this time.

[nbsteuv]

I've been doing some reading lately and some health people are really against the soy protein isolate. Apparently it does some funky things to your body. Check it out:

The Truth About Soy Foods

Granted, this guy seems to think everything is going to kill you. Still, if there's a decent substitute we may as well use it. Anybody know one?

[lvdkeyes]

This guy sounds like a crock.

[nbsteuv]

He does ring the alarm bells for pretty much everything he can think of, but he always has some kind of study to back it up. Maybe EVERYTHING

[nbsteuv]

(accidentally hit enter)

really does give you cancer!

(Sorry for the quick continued post)

[lvdkeyes]

I just made some biscuits from Atkins website using the baking mix posted here. I don't know if the mix was wrong or what happened. They came out of the oven looking like cookies rather than biscuits and they tasted VILE. We couldn't even swallow the first bite.

[Kitchen Witch]

I know a few that have tried the recipe posted - most have to add additional baking powder and salt - I tasted a biscuit - didn't like it at all.

Instead of the mix - will this help at all - I found this on line -

•2 1/4 C almond meal/flour
•3 T coconut oil or palm oil (see note below)
•1 1/2 t baking powder
•1/2 C powdered egg whites
•1/4 t salt
•1 T "sweetening power" from artificial sweetener
•1/2 C heavy cream
•1/2 C other milky liquid - can be unsweetened soy milk, milk, cream, or half and half
Preparation:
***It is very important that you use a fat that is solid at room temperature. Coconut oil (the refined kind that doesn't taste like coconut) or palm oil (sometimes marketed as "trans-fat free shortening") are ideal. Butter is OK, but they won't be quite as fluffy. DO NOT USE ANY OTHER OIL -- believe me, it will end in tears if you do. I speak from experience! Preheat oven to 400 F(important, as the water turning to steam is part of what makes them fluffy.)

1. Mix oil and almond meal together with a mixer or pastry blender until it's like coarse meal.
2. Add the rest of the dry ingredients.
3. If you're using liquid artifcial sweetener, put it in with the cream.
4. Mix wet and dry together, and let the mixture sit for 3 to 4 minutes.
5. Drop by tablespoons on parchment-covered baking sheet. (If they are a little bigger or smaller, no problem.)

Bake for about 10 minutes, depending upon size, until golden brown.

Makes 12 biscuits, each with 2 grams of carbohydrate plus 2 grams of fiber and 7 grams of protein.


almond flour - just ground almonds

[Kitchen Witch]

Willing to try another?

2 cups Soy Isolate Powder (or soy flour)
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon soda
1 tablespoon shortening cut in


Mix well and keep dry.


NUTRITION:
77 calories, 3g fat, 8g carbohydrates, 9g protein per 1/4 cup mix.
Makes 2 1/4 cups

[Kitchen Witch]

One more I found -

5 c almond flour
2/3 c whey protein
3 Tbsp baking powder
1 1/2 tsp cream of tartar
2 Tbsp splenda, granular
2 tsp salt
1 c lard (if you watch your transfats use butter)

Mix all dry ingredients together. Sift them if you have one. If not, just mix up well with a wire whisk. It does the same thing. Break in lard (or butter) until it looks like coarse meal. Store in airtight container. I keep mine in the freezer.

Works like Bisquick.

[lvdkeyes]

I think the problem with the original mix recipe is the amount of baking soda.