Adapting recipes to the Atklins way of life?

[karebear1]

Has anyone had success in adapting their favorite recipes to suit Atkins guidelines? I'm particularly interested in baking recipes. I found a YUMMY Breakfast and Bruch cookbook at the grocery store today- and made the mistake of picking it up and buying it! You know- it's one of those Gold Medal flouur recipe booklets- anyway------- Everything looks scrumptious and I want to try some of the recipes, but want to totally ATKIN-IZE it. I know you can subs. splenda for sugar- but how about flour? What do you sub for that?

Thnaks for any tips you can lend- I will really appreciate it after I'm off induction!

 

[dizneegirl]

Almond flour, vital wheat gluten, whey/soy/egg/milk&egg protein powders, wheat protein isolate, oat flour... are you sure you want to get into it?!

And it's not a simple 1:1 conversion... it takes time & patience to get it right... though, sometimes, the results can be outstanding. The rest of the time, the adventurous of us throw a lot of $$ in the garbage! LOL.

 

[Beanie]

Karen, when you find out all the right combinations and everything tastes awesome, make sure you share the recipe with the rest of your WISH buddies!!


Good luck!!

 

[MomE@Home]

You could try the Atkins Baking mix I've used it to make muffins, coat chicken for baking ect...

 

[karebear1]

MomE- does that work the same way splenda does- measure for measure?

 

[MomE@Home]

I think so, that's what I do and things seem turn out fine.

 

[Rhonda]

I'm sure most of you have already done this - but if you visit The Lowcarb Friends Site you can go to their recipe room - they have lots of recipes for baking! They're all tried & true already, so you don't have to do all the experimenting yourself!