bake mix without soy?

I've been looking at messages about Atkins Bake Mix clones on
google. Are there any recipes that don't involve soy? What are
soy isolate powder and soy powder? Are they the same thing?
Ignorant question: are they the same as soy protein powder?

And what about the GNC bake mix. Any soy-less clones for that? I
am asking because I just got a book out of the library, and the
recipes rely heavily on those mixes--and I've read SUCH bad things
about them and the nasty taste of soy flour. Otherwise, I don't
mind using SOME soy products, but I am a bit leery of ODing on it.

Thanks.

--
Jean B.

On Fri, 17 Oct 2003 12:03:24 -0400, "Jean B." wrote:

I've been looking at messages about Atkins Bake Mix clones on
google. Are there any recipes that don't involve soy? What are
soy isolate powder and soy powder? Are they the same thing?
Ignorant question: are they the same as soy protein powder?

And what about the GNC bake mix. Any soy-less clones for that? I
am asking because I just got a book out of the library, and the
recipes rely heavily on those mixes--and I've read SUCH bad things
about them and the nasty taste of soy flour. Otherwise, I don't
mind using SOME soy products, but I am a bit leery of ODing on it.

Thanks.

I just recently bit the bullet and ordered some Wheat Protein Isolate from
www.locarber.com . It claims to have only 1.5 g total carbs per cup. The
faq on the web site makes it sound like it can replace regular flour in
recipes; the only adjustment you have to make is to use less liquid than
you otherwise would. They also say "In Low Carbohydrate cooking or baking
we have discovered, that it can be used full strength, to replace flour,
almond flour or meal, flax meal, soy flour, soy, whey or egg protein
isolate powders and wheat gluten."

It was pretty expensive, but I decided to give it a try. (Haven't gotten
it yet, so I can't report on it.)

Em

I absolutely hate the taste of soy flour but through trial and error I have
discovered that when converting recipies to lo-carb if it doesn't call for
egg and milk then I won't even try it. the following recipe for "Yummy Soy
Waffles" is loved by my grandsons who like spending the night because they
get waffles in the morning; they don't know the difference.

Yummy Soy Waffles
13/4 c. soy flour
2 tsp. baking powder
1/2 tsp. salt
1 tbs. splenda
3 eggs (separated)
5 tbs. oil
1/2 c. water
1 c. cream

sift flour with baking powder, salt, and splenda. Beat well 3 egg yolks, add
oil, water and milk.
make hole in center of dry ingredients, pour in liquid ingredients, mix to a
pebbled look batter. beat egg whites until stiff and fold into batter. cook
in waffle iron.
my calculations give me 36 carbs whole batch
my waffle iron makes 4 whole waffles=9 carbs for 1 whole= ea. quarter is
2.25 carbs

"Jean B." wrote in message ...
I've been looking at messages about Atkins Bake Mix clones on
google. Are there any recipes that don't involve soy? What are
soy isolate powder and soy powder? Are they the same thing?
Ignorant question: are they the same as soy protein powder?

And what about the GNC bake mix. Any soy-less clones for that? I
am asking because I just got a book out of the library, and the
recipes rely heavily on those mixes--and I've read SUCH bad things
about them and the nasty taste of soy flour. Otherwise, I don't
mind using SOME soy products, but I am a bit leery of ODing on it.

Thanks.

--
Jean B.

emkay wrote:

On Fri, 17 Oct 2003 12:03:24 -0400, "Jean B." wrote:

I've been looking at messages about Atkins Bake Mix clones on
google. Are there any recipes that don't involve soy? What are
soy isolate powder and soy powder? Are they the same thing?
Ignorant question: are they the same as soy protein powder?

And what about the GNC bake mix. Any soy-less clones for that? I
am asking because I just got a book out of the library, and the
recipes rely heavily on those mixes--and I've read SUCH bad things
about them and the nasty taste of soy flour. Otherwise, I don't
mind using SOME soy products, but I am a bit leery of ODing on it.

Thanks.

I just recently bit the bullet and ordered some Wheat Protein Isolate from
www.locarber.com . It claims to have only 1.5 g total carbs per cup. The
faq on the web site makes it sound like it can replace regular flour in
recipes; the only adjustment you have to make is to use less liquid than
you otherwise would. They also say "In Low Carbohydrate cooking or baking
we have discovered, that it can be used full strength, to replace flour,
almond flour or meal, flax meal, soy flour, soy, whey or egg protein
isolate powders and wheat gluten."

It was pretty expensive, but I decided to give it a try. (Haven't gotten
it yet, so I can't report on it.)

Em

How does that differ from wheat gluten? I'm going to have to look
into that. I wonder if they have it at Low Carb Heaven?
--
Jean B.

bc-day wrote:

I absolutely hate the taste of soy flour but through trial and error I have
discovered that when converting recipies to lo-carb if it doesn't call for
egg and milk then I won't even try it. the following recipe for "Yummy Soy
Waffles" is loved by my grandsons who like spending the night because they
get waffles in the morning; they don't know the difference.

Yummy Soy Waffles
13/4 c. soy flour
2 tsp. baking powder
1/2 tsp. salt
1 tbs. splenda
3 eggs (separated)
5 tbs. oil
1/2 c. water
1 c. cream

sift flour with baking powder, salt, and splenda. Beat well 3 egg yolks, add
oil, water and milk.
make hole in center of dry ingredients, pour in liquid ingredients, mix to a
pebbled look batter. beat egg whites until stiff and fold into batter. cook
in waffle iron.
my calculations give me 36 carbs whole batch
my waffle iron makes 4 whole waffles=9 carbs for 1 whole= ea. quarter is
2.25 carbs


So you find that the egg and milk camouflage the soy flavor
adequately?

--
Jean B.

"Jean B." wrote in message ...
bc-day wrote:

I absolutely hate the taste of soy flour but through trial and error I
have
discovered that when converting recipies to lo-carb if it doesn't call
for
egg and milk then I won't even try it. the following recipe for "Yummy
Soy
Waffles" is loved by my grandsons who like spending the night because
they
get waffles in the morning; they don't know the difference.

Yummy Soy Waffles
13/4 c. soy flour
2 tsp. baking powder
1/2 tsp. salt
1 tbs. splenda
3 eggs (separated)
5 tbs. oil
1/2 c. water
1 c. cream

sift flour with baking powder, salt, and splenda. Beat well 3 egg yolks,
add
oil, water and milk.
make hole in center of dry ingredients, pour in liquid ingredients, mix
to a
pebbled look batter. beat egg whites until stiff and fold into batter.
cook
in waffle iron.
my calculations give me 36 carbs whole batch
my waffle iron makes 4 whole waffles=9 carbs for 1 whole= ea. quarter is
2.25 carbs


So you find that the egg and milk camouflage the soy flavor
adequately?

--
Jean B.

yes, but of course a recipe can turn out yucky for the texture, taste etc.
even if the soy is camouflaged. I just know if it doesn't list dairy or egg
as an ingredient it is going to taste like soy and I can't handle that. At
the moment I am making some croutons from the soy waffles and have the cubes
drying in the oven. Trying to come up with a dressing recipe for turkey.
bc

bc-day wrote:

yes, but of course a recipe can turn out yucky for the texture, taste etc.
even if the soy is camouflaged. I just know if it doesn't list dairy or egg
as an ingredient it is going to taste like soy and I can't handle that. At
the moment I am making some croutons from the soy waffles and have the cubes
drying in the oven. Trying to come up with a dressing recipe for turkey.
bc

Good luck! Semi-relatedly, I found the Arnold low-carb bread
today. I am not into eating ANY bread now, but I bought a loaf
because I want the store to see it selling. I'll put it in the
freezer. Maybe it would be useful for Thanksgiving--or croutons,
which I don't eat frequently. I just don't want to start thinking
I can have sandwiches, which would lead to a sandwich binge, no
doubt.
--
Jean B.

In article , "Jean B."
wrote:

bc-day wrote:

yes, but of course a recipe can turn out yucky for the texture, taste
etc.
even if the soy is camouflaged. I just know if it doesn't list dairy or
egg
as an ingredient it is going to taste like soy and I can't handle that.
At
the moment I am making some croutons from the soy waffles and have the
cubes
drying in the oven. Trying to come up with a dressing recipe for
turkey.
bc

Good luck! Semi-relatedly, I found the Arnold low-carb bread
today. I am not into eating ANY bread now, but I bought a loaf
because I want the store to see it selling. I'll put it in the
freezer. Maybe it would be useful for Thanksgiving--or croutons,
which I don't eat frequently. I just don't want to start thinking
I can have sandwiches, which would lead to a sandwich binge, no
doubt.


I bought some yesterday, the whole wheat, served it to my hubby today in
a sandwich. He said it's good - I'll find out on my "carby day" when I
have a piece as toast.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

Nancy Howells wrote:

I bought some yesterday, the whole wheat, served it to my hubby today in
a sandwich. He said it's good - I'll find out on my "carby day" when I
have a piece as toast.

It's good to have your husband's feedback. Have you found any
more of the products we are reading about? I haven't.

--
Jean B.