Adapting recipes to the Atklins way of life?

karebear1

<font color=purple>BL II - Purple Team<br><font co
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Mar 12, 2001
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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!
 
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.
 
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!!;);):p


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

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



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