Does anyone have any idea what to substitute for Atkins Bake Mix in recipes? The shipping price to the UK makes it too pricey to buy online, but all the recipes for tasty treats on the atkins website use it. Is it mostly Soya Flour??

Help-I really need a muffin or cookie of some sort!

I have no idea what is in it, as far too mean to buy it!

However, I have made fabulous muffin/scone/cake thing out of ground almonds (go to recipe section to find it, but I will look it out when I get home)

Also, I am very creative with Holland and BArretts soy isolate protein powder, which is v low carb and flexible.
I add an egg, a little baking powder, a dash of lemon juice sweetner and vanilla or cinamon and then bake/fry. Like drop scones?
Leave out the flavourings, add herbs, spread it on baking parchment and bake. Pizza base!

I have RObert (ex belarus) to thank for that.

Hi Vicky, and welcome!

I have seen substitute bake mix recipes posted here. Try searching the site for one. Just go to at the top of the screen, then type in "substitute bake mix." It will help if you confine your search to the Kitchen forums, and click on "show results as posts."

HTH

Rosebud

Thanks for your suggestions. I'll try them out as I can't wait to start baking again after induction!

Can't remember where I got this 'recipe' from, but it seems to work well:

Faux Atkins Bake Mix

1 cup soy flour
2 cups soy protein isolate
2 tablespoon baking soda
1 teaspoon salt
2 tablespoons Splenda
Sift together then store and use as you would Dr. A's. It's much cheaper
and things come out about the same.

**You could try substituting soya powder (milder taste) for the soy flour
and substituting egg protein for soy.
Soy flour can be purchased in most grocery stores in the bake section; soy
protein isolate is available in vitamin and health stores, I buy GeniSoy.
It is a different product, more refined, and can also be used for protein drinks. Be certain you purchase the soy protein isolate that indicates it can also be used for baking.

I've done some experimenting with basic baking, substituting self-raising flour with a mixture of soya flour and ground almonds plus baking powder. It works reasonably well, but does tend to have a slightly "heavier" taste than good old Victoria sponge And Splenda is great, but you have to bear in mind that when a recipe calls eg for 2oz of sugar, then the Splenda equivalent is only 4 TBSP

DON'T WORRY IF YOU CAN'T GET IT. i.VE GOT SOME . IT TASTES DISGUSTING AND THE TEXTURE IS REALLY GLUEY.

Sylvia:

To get a lighter texture I wonder if separating the eggs, addign the yolks as normal and then folding in the whipped whites would help to lighten the textture.

Also if one is baking a lot its worth working out the cup measurements as Splenda is measured by volume (as they do in the USA) so 1 cup sugar is equal to 1 cup Splenda. Below is pasted guidelines from the USA site for Splenda (tho' I am not sure about adding dried milk powder given that milk is antipathetic to low carbing)

"Cakes:
Successfully make a cake sweetened with SPLENDA® Granular by following these tips:
For every 1 cup of SPLENDA® Granular, add 1/2 cup nonfat dry milk powder (sifted) and 1/2 teaspoon of baking soda. Add sifted nonfat dry milk and baking soda to the remaining dry ingredients. Otherwise follow the recipe's directions.

Baking: Check for doneness 7 to 10 minutes earlier than the recipe calls for.

Bar Cookies, Brownies, Muffins and Quick Breads: Successfully make bar cookies, brownies, muffins, and quick breads sweetened with SPLENDA® Granular:
For every 1 cup of SPLENDA® Granular, add 1/2 teaspoon of baking soda. Add SPLENDA® Granular to the butter, and cream the mixture well. Add baking soda to the recipe's directions. "

SL

Yes, I think there are other ways to go without using dried milk powder, which will add 31 carbs for ½ cup.

Rosebud

Thanks, Sunnylady I'll try the eggs the way you suggest.

However, I think I'll stick to measuring UK recipes by weight. I got the equivalent amounts off the UK Splenda site, and assume they must know I use cups for US recipes though.