 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
| HomeDiscussion GroupsGeneral TopicsLow CarbWeightWatchers WeightAdviser.com Contact UsLink To UsSearch & Site Map |
Weight Loss Forum / Low Carb / August 2005Wheat gluten and pancakes
Over the last couple of years, we have enjoyed pancakes made with Atkins Bake Mix. However, with the imminent demise of Atkins, their products have already disappeared from our local source here in Belgium. Their list of ingredients includes wheat gluten, corn starch and milk protein as well as some chemicals. I have recently found a source of wheat gluten and I presume dried milk powder would count as milk protein but what I really need is a pancake recipe based on those ingredients or similar. Can any of you recipe wizards help out? Thanks, Brian Can you get Carbquik in Belgium? It's a low-carb version of Bisquick and is perfect for pancakes with no soy. on Fri, 26 Aug 2005 19:02:36 +0200, "Brian" <freelance102@hotmail.com> wrote: >Over the last couple of years, we have enjoyed pancakes made with Atkins >Bake Mix. However, with the imminent demise of Atkins, their products have [quoted text clipped - 5 lines] >recipe based on those ingredients or similar. >Can any of you recipe wizards help out? ----- Bev > Can you get Carbquik in Belgium? It's a low-carb version of Bisquick and > is perfect for pancakes with no soy. Very doubtful. LC has not yet had any impact in Belgium. Brian. You might be able to order Carbquik online. It really is very good as a Bisquick replacement. Here's a recipe to make your own Atkins Bake Mix if you can get the ingredients. It isn't exactly the same ingredients as the real thing but it's supposed to work the same. Please note that I haven't tried this myself. I don't like the soy-taste that Atkins Bake Mix adds to everything. :-) Atkins Bake Mix Clone Recipe Ingredients 1 cup soy flour 2 cups soy protein isolate 2 tablespoon baking soda 1 teaspoon salt artificial sweetener equal to 2 tablespoons sugar Instructions Sift all ingredients together. Store in an airtight container in a cool, dark place. Use 1 cup for each 1 ½ cups all-purpose flour called for in recipes. Yield: about 3-1/4 cups Carbohydrate count: 3 net carbs per 1/4 cup serving BTW, you mentioned powdered milk in another message but one tablespoon is 9g net carbs so I wouldn't recommend it. :-) on Fri, 26 Aug 2005 20:08:16 +0200, "Brian" <freelance102@hotmail.com> wrote: >> Can you get Carbquik in Belgium? It's a low-carb version of Bisquick and >> is perfect for pancakes with no soy. >> >Very doubtful. LC has not yet had any impact in Belgium. ----- Bev > You might be able to order Carbquik online. It really is very good as a > Bisquick replacement. [quoted text clipped - 22 lines] > BTW, you mentioned powdered milk in another message but one tablespoon is > 9g net carbs so I wouldn't recommend it. :-) Strange! Atkins Bake Mix has no soya in it! The first - and presumably main - ingredient on the can is wheat gluten. We also do not like soya and, although we can get soya flour we cannot get the protein isolate. As for Carbquick, I can try the UK LC mail order outlets. Frankly, with the EC tariffs on US imports, it is realy not worth buying anything by mail order from the US these days. You end up paying 2-3 times the already inflated base price. Thanks for the suggestions. Brian It sounds like your Atkins Bake Mix is different than what we get in North America. This is what we get: http://www.enkueros.net/637480306010.html As you can see, there's no wheat gluten. I only used it once and didn't like the soy-taste it gave to the muffins I made with it. on Sat, 27 Aug 2005 10:53:16 +0200, "Brian" <freelance102@hotmail.com> wrote: >Strange! Atkins Bake Mix has no soya in it! The first - and presumably >main - ingredient on the can is wheat gluten. [quoted text clipped - 5 lines] >inflated base price. >Thanks for the suggestions. ----- Bev > It sounds like your Atkins Bake Mix is different than what we get in North > America. This is what we get: [quoted text clipped - 3 lines] > As you can see, there's no wheat gluten. I only used it once and didn't > like the soy-taste it gave to the muffins I made with it. Interesting! The can looks almost identical except that, under 'GREAT FOR CONTROLLED CARBOHYDRATE BAKING', the UK version says 'POWDERED BAKE MIX FOR MAKING PANCAKES, BREAD AND MUFFINS'. The ingredients are 'Wheat gluten, corn starch, raising agent (sodium bicarbonate, mono-calcium phosphate, sodium aluminium phosphate), milk protein, salt. I ran a Google search for 'Atkins Bake Mix ingredients' and found other sites that say it is based on soya - one even saying that it is wheat and gluten free. However, Atkins.com confirms the ingredients on the UK version - except that they call the raising agent 'leavening'. Perhaps there is more than one version but how do you tell the difference? Brian I guess the only way to tell the difference would be to check the ingredients. There are other LC baking mixes but every one I've seen in Canada has soy derivatives as the main ingredients. BTW, we also call them leavening agents in Canada. I suppose you could try to make your own version of the UK Atkins Bake Mix. The corn starch would likely be 'resistant starch', though, and may be difficult to find in Belgium. There are places to order it online in North America. Your list of ingredients would look like this: wheat gluten resistant starch baking powder whey protein isolate or casein salt Of course, it would take some experimentation to get the proportions correct but the main ingredients will be the first two with very small amounts of the last three. I have a recipe in one of my LC cookbooks for pancakes that uses crushed pork rinds if you're interested. on Sat, 27 Aug 2005 19:50:04 +0200, "Brian" <freelance102@hotmail.com> wrote: >Interesting! The can looks almost identical except that, under 'GREAT FOR >CONTROLLED CARBOHYDRATE BAKING', the UK version says 'POWDERED BAKE MIX FOR [quoted text clipped - 8 lines] >version - except that they call the raising agent 'leavening'. >Perhaps there is more than one version but how do you tell the difference? ----- Bev >I guess the only way to tell the difference would be to check the > ingredients. There are other LC baking mixes but every one I've seen in [quoted text clipped - 5 lines] > The corn starch would likely be 'resistant starch', though, and may be > difficult to find in Belgium. We can get corn starch here. There are places to order it online in North > America. Definitely not an economical approach due to EC tariffs. Your list of ingredients would look like this: > wheat gluten > resistant starch [quoted text clipped - 5 lines] > correct but the main ingredients will be the first two with very small > amounts of the last three. > I have a recipe in one of my LC cookbooks for pancakes that uses crushed > pork rinds if you're interested. Not really but thanks. Brian Corn starch is not the same as resistant starch. Resistant starch is a derivative of corn often called Hi-Maize. :-) on Sat, 27 Aug 2005 22:43:17 +0200, "Brian" <freelance102@hotmail.com> wrote: >We can get corn starch here. ----- Bev > Over the last couple of years, we have enjoyed pancakes made with Atkins > Bake Mix. However, with the imminent demise of Atkins, their products have [quoted text clipped - 5 lines] > recipe based on those ingredients or similar. > Can any of you recipe wizards help out? Cream Cheese Pancakes 8 oz cream cheese, softened (6.4 carbs) 3 eggs (1.8 carbs) 2 T protein powder (.7, depends on brand) (can sub Atkins Bake Mix) 2 t imitation vanilla (.2 carbs) 3-4 packets of AS (I use Splenda) (3-4 grams) Whip the cream cheese until smooth and creamy. Add the remaining ingredients slowly. Put a little oil or butter on griddle and heat it up, pour in the batter and fry up like pancakes! You want the pancakes to be full of dry holes before you flip 'em. If they're not ready to flip, they'll break apart. Top with butter and DaVinci pancake syrup, or cream cheese and sugar free jam and enjoy! I actually like these better than pancakes made with any baking mix.  SignatureSherry 364/310/195 http://lowcarb.owly.net >> Over the last couple of years, we have enjoyed pancakes made with Atkins >> Bake Mix. However, with the imminent demise of Atkins, their products [quoted text clipped - 21 lines] > > I actually like these better than pancakes made with any baking mix. Thanks Sherry. We actually cannot get protein powder, imitation vanilla or Splenda in Belgium. Still, I guess powdered milk and real vanilla essence will do. We'll give it a try. We get Splenda on occasional trips to the UK. I like the bit about substituting Atkins Bake Mix. Brian > Thanks Sherry. We actually cannot get protein powder, imitation vanilla or > Splenda in Belgium. Still, I guess powdered milk and real vanilla essence > will do. Have you looked in body building / sports shops for the protein powder? That's where they live in the UK. Powdered milk is absolutely not a good substitute. Whey, soy or milk protein is what you want, unsweetened - it should have a very low carb count, unlike powdered milk. Nicky. SignatureA1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/75/72Kg >> Thanks Sherry. We actually cannot get protein powder, imitation vanilla >> or Splenda in Belgium. Still, I guess powdered milk and real vanilla [quoted text clipped - 4 lines] > substitute. Whey, soy or milk protein is what you want, unsweetened - it > should have a very low carb count, unlike powdered milk. There are very very health food shops in our area and they have a bias towars 'natural' and 'bio' products. I have never come across a body building shop. Sports shops are not licensed to sell material for consumption. We have a local shop that specialises in high protein packaged products but they do not have protein isolate. I have tried several of their breakfast products, soups, etc. and they are universally revolting. Unfortunately, in many respects, Belgium is still in the dark ages, particularly with regard to foodstuffs licensing. Brian > I have never come across a body building shop. Sports shops are not > licensed to sell material for consumption. Do you go to the gym? Ask the muscliest guy where he gets his protein isolate from : ) I guess you're stuck with mail order from the UK as a simplest option. Holland and Barrett do a good soy isolate, which at £10 for a big tin is the cheapest I've seen. Nicky. SignatureA1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/75/72Kg >> I have never come across a body building shop. Sports shops are not >> licensed to sell material for consumption. [quoted text clipped - 5 lines] > Holland and Barrett do a good soy isolate, which at £10 for a big tin is > the cheapest I've seen. Thanks for the tip. We should make a visit fairly soon and H & B is always one of our ports of call. Brian >> Over the last couple of years, we have enjoyed pancakes made with Atkins >> Bake Mix. However, with the imminent demise of Atkins, their products [quoted text clipped - 21 lines] > > I actually like these better than pancakes made with any baking mix. Thanks Sherry. We actually cannot get protein powder, imitation vanilla or Splenda in Belgium. Still, I guess powdered milk and real vanilla essence will do. We'll give it a try. We get Splenda on occasional trips to the UK. I like the bit about substituting Atkins Bake Mix. Brian Pancakes are not low carb. SignatureMost people are dumb as bricks; some people are dumber than that. -- MFW > Over the last couple of years, we have enjoyed pancakes made with Atkins > Bake Mix. However, with the imminent demise of Atkins, their products have [quoted text clipped - 9 lines] > > Brian > Pancakes are not low carb. Interesting that I have never seen one constructive or in any way helpful post from you. I suggest you seek psychological or psychiactric support. Brian It is helpful to know that pancakes are not low carb. Interestingly enough, I notice that you never understand any constructive and helpful information. I would advise you to get help with that, but it's probably a genetic deficiency. SignatureMost people are dumb as bricks; some people are dumber than that. -- MFW >> Pancakes are not low carb. >> [quoted text clipped - 3 lines] > > Brian > Over the last couple of years, we have enjoyed pancakes made with Atkins > Bake Mix. However, with the imminent demise of Atkins, their products have [quoted text clipped - 9 lines] > > Brian the milk protein isn't just plain milk powder, it is whey protein isolate, which is normally available from a whole foods grocer or a health food store, usually near the protein shakes. Milk powder has a whole lot more carbs than the protein powder! whey protein isolate, is normally available from a whole foods grocer or a health food > store, usually near the protein shakes. > Not in this market! Brian Here are two recipes frpm TV shows for low carb pancakes. One is from Low Carb and Loving It, the other Blaine's LC Kitchen http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26549,00.html http://fittv.discovery.com/fansites/blaine/recipes/breakfast/pancakes.html Sadly, this is a problem many of us will face more often as more LC products continue to disappear following the boom/bust. And it isn't just the Atkins ones. Someone suggested using Carbquik. Well, if you're using that, I'd make sure you have a good stock, because I think it's likely that will meet it's demise too. I just picked up a couple cans of the Atkins bake mix at half price. Atkins will continue in business, but I don't know if this is one of the products they will continue to produce. They stated that they intend to focus on the shakes and bars. |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2009 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.