Anybody know of an alternative way to make an Atkins Bake Mix from scratch and not have to pay so much!!!!

Yes
1/2 c. soy flour
2 c. soy protein isolate ( I get mine from bulk foods)
2 T baking soda
1/4 tsp. salt

mix together. Then sift 3 times, use as you would atkins bake mix.
3 g. carbs per 1/2 cup

I make this alot. You will like it. Ess

Baking Mix

2 cups soy flour
½ Tbsp baking powder
¼ tsp salt
½ tsp soda
2 Tbsp shortening -- cut in 1" cubes

Keep tightly covered, in a cool dry place

Source: "Atkins Cookbook at http://atkinscenter.com"
Per Serving: 1492 Calories; 26g Fat (13.2% calories from fat); 237g Protein; 144g Carbohydrate; 95g Dietary Fiber; 0mg Cholesterol; 1422mg Sodium. Exchanges: 5 Fat; 0 Other Carbohydrates.

Lo-Carb Bread/Bake Mix
Yield: 32 Tbsp

2 cup soy protein isolate
½ Tbsp baking powder
¼ tsp salt
½ tsp baking soda
1 Tbsp shortening

Combine dry ingredients and cut in shortening. Use in recipes where Atkins
Bake Mix is called for. This is supposed to be better than Atkins.
NOTES: keep dry

Source: "low-carb-recipe-exchange"
NYC Nutrition Analysis: water=0.75 g; calories=53.63; protein=11.93 g; total fat=0.9 g; carbohydrate=1.15 g; dietary fiber=0.83 g;

Basic Low Carb Baking Mix

3 cups soy protein isolate
2 cups soy flour
2 cups oat flour
2 cups almond flour
½ cup vital wheat gluten
¼ cup flax seed meal
4 tsp baking soda
5 Tbsp baking powder
2 tsp salt

Sift together and store in refrigerator.
Source:"low-carb-recipe-exchange~yahoogroups.com2002"

Per Serving: 778 Calories; 35g Fat (36.9% calories from fat); 59g Protein; 76g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 16634mg Sodium.

Baking Mix

2 cups soy flour
½ Tbsp baking powder
¼ tsp salt
½ tsp soda
2 Tbsp shortening cut in cubes

Keep tightly covered, in a cool dry place.

"Faux" Atkins Bake Mix

1 cup soy flour
2 cups soy protein isolate
2 Tbsp baking soda
1 tsp salt
2 Tbsp Splenda®

Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.

Bake Mix, Fake Bisquick
(Levened) LC-0.8/tbsp (yield: 112 Tbsp) Contributor: Candy

5 cups almond flour; (or half almond/half oat)
2/3 cup whey protein, unflavored
3 Tbsp baking powder
1 ½ tsp cream of tartar
2 Tbsp Splenda®, granular; (optional)
2 tsp salt; (optional)
1 cup lard

Mix dry ingredients in a large bowl. Cut in the shortening until the mixture resembles course cornmeal. Store in an airtight container. Use to make biscuits, breads and such.

NYC Nutrition Analysis (per serving or yield unit): water=0.25 g; calories=42.47; protein=0.94 g; total fat=3.98 g; carbohydrate=1.27 g; dietary fiber=0.5 g

Rao's Low Carb Cake Flour

Combine in a bowl, in these proportions:
4 parts sifted whole grain oat flour
2 parts sifted plain whey powder
2 parts sifted finely ground almond flour
1 part sifted vital wheat gluten

Sift the mixture AT LEAST 4 times to thoroughly combine. Each time you sift, discard any lumps or coarse bits left at the end.

NOTE: Choose your measuring unit (such as a 1 cup, ¼ cup, etc. measure) based on how much flour substitute you want to make. After it is made you can store any extra in a sealed glass jar in the refrigerator.

Low Carb Master Baking Mix

Diana Goodwin posted this on another list:
I have made a Low Carb master baking mix which I use for muffins, pancakes, etc. as well as hot cereal.

Mix together equal parts of the following:
Almond flour (ground almonds)
Soy protein isolate (or whey protein for those of you who don't eat soy)
Flax meal (ground flax seeds)
Wheat bran

I keep this mixture in the freezer in a plastic container.

For hot cereal: use 2 60 cc scoops (scoops that come in protein shake mixes, etc.) and add enough hot water to make a thick mixture. Zap in the microwave for 2 minutes. Add: low carb flavored syrups of your choice, or use Splenda and cinnamon. You can add a spoonful of cream also.

For muffins or pancakes: mix 1 cup master mix, 3 eggs, 3 tsp baking powder, 1 tablespoon heavy cream (or ricotta cheese) and enough water to make it into batter.
Add Splenda or other sweetener, to taste. Low carb syrups can also be used
to make different flavored muffins or pancakes.

This is a great time saver and is much cheaper than buying the specialty Low
carb mixes.

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.

3 carbs per 1/2 cup serving
BAKE MIX II

1/4 C oat flour
3/4 C soy flour
1 1/2 C soy protein isolate
1/2 C vanilla whey protein powder
2 TBL baking soda
1 tsp salt
2 TBL granular Splenda
Posted by Jane on Low Carb Luxury Forum

Flour Substitute~
1 cup protein powder 1 g
1/2 cup gluten flour 10 g
1/2 cup ground almonds 8 g
Mix all ingredients.
http://www.titanic.kn-bremen.de/allrec.html
Soy-free Bake Mix

1 cup almond meal
1 cup vital wheat gluten
1 cup plain whey protein powder
4 packets Splenda
2 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt to balance flavors
Posted by Jane on Low Carb Luxury Forum

Low carb Bisquik version

9 cups wheat protein isolate
1/3 cup baking powder
1 tablespoon salt
1 teaspoon cream of tartar
1/4 cup Splenda ®
2 cups lard

Sift baking powder, salt, cream of tarter, and Splenda ® with wheat protein isolate 3 times. Cut in lard until mixture is the consistency of cornmeal. Store in covered containers in refrigerator or freezer.
Posted by Jane on Low Carb Luxury Forum