Bake Mixes and Faux Flour

[BethB]

Index of Bake Mixes and Faux Flours


Baking Mix #1 with baking powder and shortening (from Atkins Cookbook, with link to recipe)
Baking Mix #2 with sweetener and vital wheat gluten (soy free)
Baking Mix #3 with egg whites
Baking Mix #4 with baking powder
Baking Mix #5 with oat flour and sweetener
Basic Low Carb Baking Mix (from low-carb-recipe-exchange@yahoogroups.com2002
Faux Atkins Bake Mix
Faux Flour
Flour Substitute
Low Carb Faux Bisquik #1 with wheat protein isolate and lard
Low Carb Faux Bisquik #2 with almond flour
Low Carb Master Baking Mix (inspired by Diana Goodwin)
Rao's Low Carb Cake Flour
Soy Free Baking Mix (contains sweetener, nuts)

[cmcole]

Baking Mix #1 with baking powder and shortening
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 (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.

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Baking Mix #2 with sweetener and vital wheat gluten (soy free)

1.5 cups protein powder (unflavored is best, but vanilla will do)
1.5 cups vital wheat gluten flour
2 Tbsp baking powder
1 tsp salt
2 Tbsp Splenda

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Baking Mix #3 with egg whites
1 cup soy flour
1 cup protein powder
4 tablespoons powdered egg whites
3 tablespoons baking powder
1 teaspoon salt

Sift everything together 3X.
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Baking Mix #4 with baking powder
1 cup protein powder
1 cup soy flour
3 tablespoons baking powder
1 teaspoon salt
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Bake Mix #5 with oat flour and sweetener
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 TBSP baking soda
1 tsp salt
2 TBSP granular Splenda
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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.

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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

**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.
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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.
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Soy Free Baking Mix
1 cup almond meal
1 cup vital wheat gluten
1 cup plain whey protein powder
4 packets Splenda
2 Tbsp. bakig powder
1/2 tsp. baking soda
1/2 tsp. salt to balance flavors
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Low Carbohydrate Faux Bisquik #1 with wheat protein isolate and lard
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.
Above Bake Mixes - Posted by Jane on Low Carb Luxury Forum
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Low Carb Faux Bisquick #2 with almond flour
(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
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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 (http://www.titanic.kn-bremen.de/allrec.html)
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Rao's Low Carb Cake Flour
[FONT=Tahoma]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.

[Gaelen]

Here is a fantastic recipe for faux flour posted by Janine on the former Protein Power BBS:

Faux Flour

Sift at least 3-4 times for finer flour.

2 c almond flour
1 c whey
1 c oat flower
1 c vital wheat gluten.

Has 26.4 ECC per cup.

(note from Gaelen: post moved to include index in thread)

[kevinpa]

This can be used just like all purpose flour in almost any cake or cookie recipe.
Mix and keep in an air tight container and shake before use.


1 cup LC cake or cookie flour mix (35 protein 9 ecc)

1/2 cup carbquik
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp not/Sugar

I actually multiplied this by 8 to yeild me just slightly over 8 cups.

[Barbogold]

Has anyone used Carbalose or Carbquick on their Protein Power Diet?

[Relief]

sure--it works fine in recipes and, for me at least, doesn't raise blood sugar ( i test) I can't stand the taste though. taste weird and salty and fake. some of the combinations above that use it in small quantities might be okay taste wise, but I haven't found it that useful or necesary. I have a bunch sitting here that I never use ( anybody want it! :lol: )

what I have found is that there isn't one faux flour combo that works across the board for everything. I use various combination of almond flour, oat flour, flax meal, xanthan gum, whey protein powder and powdered egg white--but in different propotions depending on what I'm creating. cookies get one thing and muffins something slightly different--and a pie crust,for example, a third combo.

[majomor]

I am too new here.....I have used Kevins LC cake an dcookie mix and it is fabulous, when I use his recipes.....I have made excellent apple pie:thumbsup:, and saltines:thumbsup: and buns:thumbsup:.

[Mal Lady]

I found some Atkins baking mix from a few years back. How long do you think it stays good after it's open? I was thinking about using it. Any opinions?

Sharon

[BlancE]

Well I don't know specifically how long it will last, but I think the bake mix has a leavener in it - baking soda or powder - and those generally don't last more than a year or so.

[Seymour Spectacles]

Personally, I wouldn't chance it. If it were unopened (and reasonably close to it's expiration date) then I would probably use it. But, once it's opened, that's a whole other ball-game.

[Mal Lady]

Yea, I sort of thought it might be rancid (I'll have to smell it). Or maybe wouldn't work too well. Just wanted some other thoughts before I throw it away.:(:razz:

Sharon