Bake Mix Recipe

[cookie999]

Hi there,

I am interested in creating my own Baking Mix, I found the following link on the forum:

http://www.atkinsdietbulletinboard.com/viewtopic.php?t=6285

But for the one I am interest in:

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

Mix and keep in an airtight jar.
(approx 1 Carb)

It doesn't say how to use it, quantity wise.

Can anyone help?

Thanks.

[Naja]

The baking mix recipes are meant to be close to a 1 for 1 substitute for flour. Single low carb flours are often not good substitutes; you get best results when you mix one or more of the low carb flour substitutes.

[cookie999]

So just to check, is the recipe in my first post any good?

The reason I ask is that I have read on various forums that soy flour can be a bit strong flavour wise, so I am not keen to use it, as I want to bake cakes, so when I saw this recipe it looked perfect.

Thanks,

Jo

[Naja]

Yes, it works fine. You can toss in some other low carb flours as well for even better results - in my experience the more the merrier in a mix, within reason.

Some items like soy protein, whey protein and wheat protein isolate are "clumpy" and will tend to stick together when wet rather than expanding for volume like real flours (wheat, oat, etc) do. The almond flour is stable, retaining its volume, and gives some nice body to the finished product. This recipe could use a 1/4 cup dash of some other flour as well - if your OWL rung allows it, try oat flour, or either oat or wheat bran if you like that kind of texture in a cake (I do, it's very muffinlike and delicious).

[book]

also don't get confused between soy flour and soy protein isolate. The isolate does not have a strong flavor and is carb free. Soy flour is not carb free and is the one with the strong flavor (which is only really strong before baking.) If you are keeping your carbs low you want the isolate.

I bake with a mixture of flax and protein isolate, and have had good results.

book

[cookie999]

Brilliant, thanks for the advise.

I am off to buy the oat flour and wheat bran now.

I want to make muffins, so it sounds like the additonal flours will make them extra yummy.

[Naja]

I also can't recommend WPI (wheat protein isolate) strongly enough - you get a lot of the texture benefits of flour without the carbs. I toss a bit of WPI in all my flour mixes and it's great. Check the FAQ under Low Carb Cooking Lessons to find out more about WPI and how to use it. It can be a bit hard to find, but locarber.com usually has it in stock. I don't know who else has it, but push your local health food stores to carry it as it's indispensable!!