I was looking at the Atkins Bake Mix at the store today, and couldn't decide whether or not to buy it because I couldn't figure out what most of the ingredients were (see list below).

In all seriousness, is this food? Or just chemicals? Or other? I'm confused. I saw some recipes that contained smallish amounts of this product, and I'd like to try them, but the plan I'm on says I'm only supposed to eat "real" food items, and I can't figure out if this qualifies or not.

Also, for those who've tried it, how does it taste?

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Atkins Bake Mix Ingredients:
supro brand isolated soy protein, soy flour, glucono delta lactone, potassium bicarbonate, sodium phosphate, oat fiber, polydextrose (litesse), potassium chloride.
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Thanks!
~Isolde

I have wondered the same thing about the products. I have been using Atkins Blueberry Muffin mix. The muffins are delicious, but the ingredients are pretty foreign to me.

I'm still hoping to get some responses from people who are familiar with this product. Or at least familiar with the ingredients it is made up of.

Can anyone give some more info on what exactly the more exotic sounding ingredients in the Atkins Bake Mix are?

Also, I'm still interested in knowing what people who have used it think about the tastiness of this product (or lack thereof).

Many thanks,
~Isolde

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Atkins Bake Mix Ingredients:
supro brand isolated soy protein, soy flour, glucono delta lactone, potassium bicarbonate, sodium phosphate, oat fiber, polydextrose (litesse), potassium chloride.
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Google is a great search engine...

Glucona delta lactone

Supro brand isolated soy protein

Potassium Bicarbonate

Sodium Phosphate

Oat Fiber'

Litesse

Potassium Chloride

Karen

Thank you Karen!

(Smacking forehead with embarassment - - it never occured to me to do a search for the ingredients. Duh!) Well, at least I learned something new today.

Actually, since I started hanging around this forum, I've learned LOTS of new things every day. It's wonderful to be able to tap into the information and experiences of so many people who have already been down this road. Saves a lot of time, energy and reinventing of the wheel.

I travel to Vancouver several times a year, and I'm looking forward to eating at your restaurant on my next trip up. All your recipes sound heavenly.

~Isolde

atkins bake mix is great for replacing flour - except in BAKING!
I use atkins bake mix for coating stew meat for pan searing, or to make a light roux...any application that covers up the taste. But it is kinda gross if you use it as the main ingredient in baked goods. The texture and taste is just odd with all that soy.

However, other atkins products, such as the pancake mix or the muffin mixes, or bread machine mixes, do not use soy. They use Hi-Maize instead, which is a flour made from a special breed of corn. This breed of corn is high in resistant starch, which means that your body doesnt digest it - as if it were fiber. This stuff is awesome because it is the one low-carb product the behaves the most like white flour. When I get around to it, I am planning to experiment with the pancake mix to make other stuff with it - kind of like BisQuik. the pancake mix is the best value - one box makes about 10 small batches of pancakes.