Can someone help me? I am hoping to mix up a batch of the faux Atkins bake mix ... what I'd like to do is use it in my bread machine I got for xmas last year. Do I use it just like regular flour or is there another floury thing I have to add? If it acts just like regular flour, the yeast ingredient ought to make it rise.

I checked the recipes (they all sound yummy) and found a couple I'd like to try (Ie the pancakes using the faux atkins bake mix). Since my cooking experiments are a running joke in this household (hubby has even made a 'release of liability' form for visiting friends as a gag), I'd like all the help/advice I can get!!!

BSMumford, I strongly recommend you read the previous posts in this thread... somebody already tried a yeast-type bread and it didn't look like it worked very well. There are also recommendations to try the LowCarb Kitchen forum, where this kind of advice is helpful.

In particular, let me say as an experienced cook, that unless you find a recipe for a yeast-type bread (as in a bread machine) using the Faux Atkins Bake Mix, you will probably be wasting your time... Do have a look in the LowCarb Kitchen.

The bread I made with the Atkins bake mix (exactly as directions on box) was NASTY! It smelled awful when it was baking and has a really nasty aftertaste (something pork-like...I can't even describe it). On the other hand, I made pancakes with the same mix and they were quite good.

Needed a dessert to take to a dinner that I could eat. Used the Atkin's banana walnut muffin mix, cooked it in a bundt cake pan.
I frosted it with lc cream cheese frosting.
EVERYONE loved it, had very little left, will definitely use this again.
muffins are 3 carbs 18 per box, I guessed about 6 carbs per slice of the cake.
decarber