Is the Atkins Baking flour any good ??

[atmasters]

I was just wondering if the Atkins Baking flour is any good. I just bought some of Splendas Brown suger and maybe one of these days my wife when baking could use the atkins powder insted of the bad stuff. But before I spend the money is it worth it. any good or bad experiances with this stuff? :help:

[JennLynnRN]

Sorry, can't help you here...I've never tried it. But....I was wondering if you could post the nutritional info on the Splenda brown sugar???? It sounds yummy! Thanks!

[atmasters]

Sorry, can't help you here...I've never tried it. But....I was wondering if you could post the nutritional info on the Splenda brown sugar???? It sounds yummy! Thanks!

I am sorry I got Surger Twin LOL But I do know that Splenda does have one as well. They are only 50 g boxes. this one has the following

Energy 0 cal
Protien 0g
fat 0g
Carbohydrates 0.27g

This is per 1 tsp

I will look at the splenda one it was right next to this one

[JennLynnRN]

Cool, thanks!

[GrooveJock]

Run Run far away from Atkins bake mix. YUCK! Instead, try Carb Quick. You can buy it from Netrition.com.

I would love to get my hands on some brown sugar Splenda. Ive been using Sweet n Low Brown and it leaves a bitter aftertaste.

Good luck!

[greannmhar]

You can make a sub for brown sugar in recipes by mixing 1/4 cup SF maple syrup and 1 cup Splenda - this equates to 1 cup of ordinary brown sugar.
I can't find any mention of brown sugar Splenda anywhere - must be very new.
Babs

[vaBchRog]

I haven't had any baking sucess with it but I have nade some good pancakes with it following the recipe on the can and substituting heavy cream for the unsweetened soy milk. I make 1/2 what the recipe call for and but in twice the cinnamon, and nutmeg and an extra packet of splnda. I also add some butter flavoring. I add the heavy cream a little at a time and and make a thick pancake bater. In fact it is so thick I have to spread the pancke batter. One thing I have noticed about all the low carb pancakes is the batter does not set or bubble like you are used to. So you have to watch them more carefully. Now pancakes aren't any good without a good syrup. I like Aunt Jemima's "For Lower Carb Lifestyles" Original Low Calorie Syrup. It has 5grams per 1/4 cup I normally use 1/8 of a cup. It is thick and tastes good. Now for the bad news I just found and got use to this syrup and they stopped making it :(

Roger Corrie
Virgina Beach, VA

[steph z]

I only use Carbquik. It works and tastes just like Bisquick. The soy based bake mix (Atkins) doesn't even stick to meat to coat. I have an unfinished container in my cupboard that I really should throw in the garbage. And Carbquik is cheaper than Atkins. :thup: :thup:

[DJ Jayito]

I'll have to finally try my carb quick stuff. I didn't care for the atkins bake mix or the pancake mix.

[LoCarbHope]

Stay far, far away from the Splenda brown sugar baking stuff. It still has lots of sugar in it to make it work in a baking environment, and WILL add a ton of simple carbs to your food.

As has been mentioned before, you can use sugar free imitation maple syrup instead. The caveat is that you have to use a polyol-based one. Water/sucralose-based ones like the atkins one will not work, as the desired quality that we're looking for is the binding ability of the sugar. Polyols work in that capacity.

In fact you can use any polyol-based syrupy thing to do it. Honeytree imitation honey (maltitol-based) works. If you don't mind the grape flavor and the sorbitol taste, sorbee Frugeli Grape spread is almost pure sorbitol and works as well.

If you want fewer calories and less gastrointestinal effect, you can mix down the syrup with your favorite intense sweetener and use less, but of course it will work less and less well in whatever you're trying to bake.

The best solution by far is to use erythritol. Either buy it by the bag and compensate for the lower sweetness by adding liquid splenda, or use Monin O'free syrups (pick the flavor that's least offensive to you). If you use the O'free though it will come with a lot of water in it, so remember to take that account by adding less water to your recipe.

For a CARAMELIZATION effect, only sugar will work, really. That's why "brown sugar Splenda" has a ton of sugar in it, to make it work like sugar. It really IS sugar, that's how they do it. The only real low-carb way to get a caramelization effect it to use a low-absorption sugar, which basically leaves you with Tagatose as your only option. Unfortunately I know no place to purchase Tagatose in the U.S. at the present time.

[DJ Jayito]

I would never try the Splenda (or Nutra Sweet) baking blends. If I am doing my atkins, I won't eat any sugar, and if I'm not doing atkins, I will enjoy my sugar. For me, the 50/50 blend doesn't make too much sense. But I do know that many people are losing weight simply by "cutting" down their carb intake, but not necessarily eliminating sugar, completely.