Atkins baking mix

I  bought some of this when I was pretty new out of surgery and just remembered I have it. Does anyone use it for anything? What do you make with it? Do you bread chicken or other meats? Make pizza dough? I would love suggestions.

http://www.atkins.com/Products/ProductDetail37/All-Purpose-B aking-Mix.aspx 

I sound like a broken record, but check out Cleopatra Nik's blog, Bariatric Foodie--http://bariatricfoodie.blogspot.com/

She's got suggestions for how best to use it (also talks about CarbQuick which I think is pretty much interchangable with Atkins) and even video tutorials (at least she used to) about how to make a decent pancake with it.

Good luck!

Denise

I haven't used any in years but I didn't like it.  I haven't tried the Carb advantage one.

  I bought some Atkins at Ralph's early out. I don't  really like it much. Never have really. Has a really strong weird taste. I like carbquick better now. I used it in a cheeseburger pie once, it would taste better with carb quick.

I don't use it much, but mainly for those quick griddles so far. The box will probably last forever. It's huge.

 Atkins has a taste once it is based that is what I think hay would taste like.  The taste is from soy flour.  The things you make with Atkins Mix look great but taste funny.  Carbquick tastes much like Bisquick.  It has a little different texture, but I use it a lot.

My success has been pretty much limited to pancakes.    I just made blueberry pancakes this morning.  Of course, I can only eat one so I don't make them that often.  Freeze some and I left a couple out for breakfast 2 days this week.  

I so rarely eat any bread type item that I guess that's one of the only times I think of it.  Blueberry pancakes, apple cinnamon (shred some apple slices and mix them with cinnamon), chocolate chip walnut pancakes and pecan pancakes.  Sounds hard to believe but I really don't eat pancakes all that often.   Waffles I found to be just too dense.  Couldn't get any crisp happening.

I have used it for coating for chicken breasts.  I like to take some dijon mustard and mix in some Italian seasoning.  Brush that on the breasts and then roll them in breading.  That was eh and don't think I would use it again. Sticking with almond flour.

I was thinking of trying it out with some sugar free pie filling and using it to make like a cobbler crust. 

But I have yet to try the Carbquick so I might have a change of heart.  Plan on it if I ever get through this bag of Atkins.  lol

 Do you use almond flour to coat chicken? How do you do that? How does it turn out? I've never heard of doing that.

Also where can you buy carbquick?

I will probably get my Carbquick from netrition.com.  They have a flat $4.95 for shipping and I need a couple of other things they carry so I might as well just add it to the order.

Amazon is also a pretty good place to track down stuff. 

As for the almond flour, you can use it just about any way you use wheat flour.  It's really delicious.  For the chicken I just use it in place of what ever I would have used for breading, like white flour, bread crumbs or cracker crumbs.  It has a bit of a course consistency, kind of like cornmeal.   And I can't believe I am going back to pancakes (really I don't eat them that often) but the almond flour makes a pretty good base for those as well. 

I use it to make lo carb "bread". You can find the recipe online. Since I have not had "real" bread in over two years... it tastes OK to me. I suppose it depends on how badly you want "bread".