Recipe: Low Carb Baking Mix (6)

LOW CARB BAKING MIX (using baking powder)
Source: Bridget M.

2 cups soy isolate powder or soy flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon shortening (original recipe calls for shortening, but I omit because of hydrogenated fat)

Mix together and use like low carb baking mix.

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ATKINS BAKING MIX SUBSTITUTE
Source: Unknown
Approximately 3 carbs

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.

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LOW CARB BAKING MIX (using ground almonds)
Source: Naja
Approximately 1 Carb

1/2 cup ground almonds
1/4 cup soy protein Isolate
1 tsp baking powder

Mix and keep in an airtight jar.

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LOW CARB BAKING MIX (using whey protein)

1 cup Whey Protein Isolate
1 cup soy flour
3 tbsp baking powder
1 tsp salt

Sift everything together three times. Use as you would the Atkins or GNC bake mix.

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LOW CARB BAKING MIX (using Splenda)
Source: Naja

1 cup soy flour
2 cups soy protein Isolate
2 tbsp Splenda
1 tsp salt

Mix well together-store in a cool dry place.

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ATKINS BAKING MIX SUBSTITUTE (No Soy)
Source: Naja

Note from source: Here's another one I found that doesn't use soy. Some people do not like the strong taste that soy can impart to a mix.

1 cup almond flour
1 cup vital wheat gluten
1 cup unflavored whey protein powder
4 packets Splenda
2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Mix all together and store in a zip lock bag in the fridge. When a recpie calls for bake mix, just measure according to the recipe.

Yield: 3 cups
1457 Calories; 66g Fat (39.3% calories from fat); 169g Protein; 60g Carbohydrate; 16g Dietary Fiber; 80mg Cholesterol; 4763mg Sodium.