I usually try and freeze goodies to keep us from eating too much. At any rate, not a whole lot to share lately, but I found this pic of my beloved bake mix. I don't know what I would do without it; just so useful for so many baking applications.
I usually keep my bake mix in the container shown above. We have a hot and humid climate and we don't use air conditioning other than in the one bedroom. It normally is fine at room temperature in the airtight container for at least a month. If I need to store it for longer, I freeze it and typically use that for "breading" veggies and fish, etc.
Why the small amount of oat flour over time should help lower cholesterol: READ ABOUT IT HERE
The virtues of my bake mix - READ ABOUT IT HERE
Why the small amount of oat flour over time should help lower cholesterol: READ ABOUT IT HERE
The virtues of my bake mix - READ ABOUT IT HERE
NOTE: If you would like to use this bake mix, but for whatever reason your body does not tolerate xanthan gum well (my hubby!), then please visit SPLENDID GLUTEN-FREE BAKE MIX 2.
SPLENDID GLUTEN-FREE BAKE MIX
Almond flour versus almond meal produces slight differences. Since my husband is merely intolerant of gluten, we use oat flour by Arrowhead Mills®. * 1/4 Cup almond meal = 28 g. 1 cup Gluten-Free Bake Mix (almond meal) = 134 g. (Jen)
12/3 cups almond flour, OR (400 mL)
(I use almond meal, i.e. ground sliced
almonds versus almond flour)
3/4 cup certified gluten-free oat flour (Bob's Red Mill) (175 ml)
2 tbsp sifted coconut flour, (30 mL)
(Bob’s Red Mill®)
12/3 cups almond flour, OR (400 mL; 182 g)
(I use almond meal* – yield is greater with
almond flour by up to 1/2 cup (125 mL) more,
so then carbs would be 4.8 g – bonus!)
3/4 cup certified GF oat flour (175 ml; 100 g)
2 tbsp sifted coconut flour, (30 mL)
(Bob’s Red Mill®, not Legacy Valley®)
3/4 tsp xanthan gum (3 mL)
In large bowl, combine almond flour, OR almond meal, oat flour (if you are intolerant to gluten-free oat flour then substitute another gluten-free flour like sorghum flour which others have had success with in the bake mix), coconut flour and xanthan gum. In container with airtight lid, place bake mix and shake the container well to combine. When measuring oat flour (not necessary with the other ingredients) into measuring cup, make sure to tap the cup on the counter top and fill to the top to get the correct yield for the bake mix. Keep bake mix at room temperature for up to one month or freeze for much longer storage.
Instructions: Add 1/4cup (60 mL) additional bake mix when substituting for 1 cup (250 mL) or more than 1 cup (250 mL) flour in recipes and use 2 tbsp (30 mL) more if substituting for less than 1 cup (250 mL). Always begin by adding an extra egg in muffins, loaves, cakes and coffee cakes, except for cookies and except if bake mix required is less than or equal to 1 cup (250 mL). Withhold a quarter of the liquid/wet/fat ingredients; add in as needed (usually need it all). If batter after processing at least a minute is still too thick, add more of the liquid ingredients and if accidentally the batter ends up too sloppy, then add a little more bake mix. If all the liquid has been used and the batter is still too stiff, add another egg and another if necessary. Baking experience is helpful.
Helpful Hints: Great in muffins, loaves (with eggs!), cookies, squares or bars, coffee cakes, many cakes, pie crusts and a few other specialized applications, but will not be suitable for all applications, nor for most yeast applications. Xanthan gum has gluten-like properties, binding ingredients together to prevent crumbly outcomes.
NOTE: Some people have tummy issues with xanthan gum. I am working on an alternative and will share soon. :)
My Alternate Bake Mixes (not gluten-free): When substituting the Splendid Gluten-Free bake mix for some of my other bake mixes, 2 tbsp (30 mL) to 1/4 cup (60 mL) more bake mix may be required depending on if one is replacing less than 1 cup (250 mL) or 1 cup (250 mL) or more (last 2, latter amount). Follow the same rules above. It is convenient to double or triple this bake mix. See blog post on this recipe for more information or updates: low-carb-news.blogspot.com
Some important facts about the bake mix:
Yield: 21/2cups (625 mL)
1/4cup (60 mL) per serving
125.7 calories
4.5 g protein
8.9 g fat
5.7 g carbs
Some important facts about the bake mix:
Oat flour and almond flour in the gluten-free bake mix are both proven heart-healthy ingredients. Oat flour reduces cholesterol. Arrowhead Mills Oat flour is used in the nutritional analysis as well as ground almonds (made using sliced almonds and a Cusinart coffee grinder, 18-cup capacity, although these days they have one specifically for grinding nuts and seeds) versus almond flour as that is what was used in the bake mix. http://store.honeyvillegrain.com/search.aspx?find=almond+flour
(Honeyville Grains) is the very best blanched almond flour available at a good price. With regard to oats and insulin spikes – remember if it was pure oat flour, it would be a problem, but since the oat flour is a small amount diluted in a large amount of almond flour and a bit of coconut flour, the glycemic load (which is more important than glycemic index) is a lot lower and, therefore, the insulin response would be a lot lower, but everyone is different. The coconut flour, oat flour and xanthan gum provide fiber which is heart-healthy as well as helps stabilize blood sugar. Compare the heart-healthy Splendid Gluten-Free Bake mix with bleached all-purpose flour which contains alloxan, a chemical used to induce diabetes in lab rats, let alone the gliadin effect coined by Dr. William Davis in his best selling book, Wheat Belly. Gliadin is a protein in wheat that stimulates the appetite for more of it and gives the person eating wheat a “reward” - a euphoric feeling such as one gets from opiates like morphine and heroin. 1/4 cup (60 mL) white flour = 24 g carbs and compare 1/4 cup (60 mL) Gluten-Free Bake Mix = 5.7 g carbs (Splendid Gluten-Free Bake Mix is 4 times less carby than white flour!). This bake mix may be used in place of Jennifer’s other bake mixes in most recipes. See instructions below recipe. What to do with leftover bake mix? Visit http://low-carb-news.blogspot.com (RHS) to find suggestions.
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
NOTE:
One sweet lady shared with me recently in comments under the Banana Bars with Cream Cheese Frosting - love comments like this! :) I hope she doesn't mind me sharing.
"Good to know I can keep a smaller batch right on the counter. I'm in Georgia/USA and it's hot and humid here too. I buy 25 lbs of blanched almond flour from Honeyville Grain. I break it down into large freezer bags and freeze most of it. It saves me money to buy it in bulk. We have an extra refrigerator in our garage so that helps. I usually mix up 4x - 5x your GF bake mix. Shake it up, dip my measuring cup into the mix and level it off with the back of a knife. It's been no-fail. I'm baking one or two of your recipes each week. Your GF baked goods go into my kids lunchboxes each day so we really appreciate all that you do to bring us these wonderful recipes!"
and I wrote back:
"That's really wonderful to hear. You are major-league organized. If only I could easily acquire Honeyville Grains almond flour, that would great - so much easier to put the bake mix together - rather than grinding sliced almonds from scratch in a small coffee grinder.
As a matter of interest, almond flour produces a bake mix with a greater yield - maybe 1/3 cup more than when using almond meal. This means that your baked goods are actually lower in carbs than indicated with my recipes. Good to hear that the recipes are turning out well with almond flour, as I use almond meal."
and she replied: "I cooked these bars this morning. They browned beautifully and smell divine. Easy to make as I always keep a large tupperware container full of your GF bake mix in my fridge. Just give it a good shake and I'm ready to bake. Instead of cream cheese frosting, I covered them with your Chocolate Ganache recipe from Low Carbing Among Friends as my husband and kids are chocolate lovers. We've been enjoying the new cookbook so much. Thanks!"
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