Atkins products...?

[DWRolfe]

Can anyone share advice on a couple of Atkins products?

While I've read enough here to make me stear clear of Atkins bars and shakes, I'm wondering if anyone has comments/experiences with these Atkins products:

Atkins Bake Mix
Atkins ThickenThin NotStarch Thickener

Of course, if anyone can recommend any substitutes for either of these it would be most appreciated.

Thanks everyone!

Donald :wave:

[tamarian]

Hi DWRolf,

I have not used any of them, but I know a little fact that may help. All Atkins products are re-packaged from someone else. The syrups, I know, are from DaVinci syrups. So I assume the NoStarch is from Expert Food's No Starch. I know IslandGirl uses them and has good comments on them. The bake mix, is a mixture of soy flour and soy protein. They have a very soy-yish taste that many members didn't like, and many have come up with other recipes for better tasting mixture.

And since these products are not sweetened or require glycerine, their carb count should be on the mark, i.e. no hidden carbs.

Wa'il

[DWRolfe]

Thanks Tamarian--

After I posted I found the appropriate place for this question. Just when I think I've seen all the forums, I find another. thanks for moving me.

I'll check with some others to see what they think. I haven't tried soy products so I don't know if I'd like them. The thickening product is $18 on the Atkins site which seems a bit high. But I may try it.

Donald

:wave:

[Karen]

I have the NotStarch and I think it's awful! I've used it twice to thicken gravies, once at Thanksgiving and once at Christmas. It has a slimy waxy texture that I think really interferes with the flavour.

If you want variety - and this is quite common in most newbies - may I be so bold as to suggest learning how to cook "low-carb" and not trying to find substitutes for high-carb foods? It is extremely satisfying and exciting as well as being quite healthful. No fake this or that, hidden carbs and scary food that came from a lab.

There are loads of good recipes on this site and many more are floating around in cyberspace. The Kitchen Forum is always open ready to answer your cooking questions! :D

Karen