Servings: 10 Prep: 15 mins Cook: 0 mins Total: 15 mins
In early December, 2012, I asked my readers if there was anything I should focus on, or if there was any specific direction that they’d like to see me go. I received many thoughts and comments, but one that really caught me by surprise came from, non-other-than best selling cookbook author and low-carb celebrity Jennifer Eloff! She was incredibly complimentary, but suggested I skew more towards a gluten-free audience. My website’s overall fight, or angle, is 10 net carbs or less. I never had a beef with wheat, provided it didn’t impact my blood sugars (it does!). Because of the way it effects me, I never really much ate it, but I wasn’t opposed to using products containing wheat gluten (a protein, not a carb). In any event, since then, I’ve read a lot and have decided that modern wheat, including modern gluten, should generally be avoided. All this said, this is a recipe (Jennifer’s Recipe), and these notes should focus on the recipe-at-hand. I’ll focus on gluten in a blog post.
Through our discussions, I asked if I could use her gluten-free bake mix on my website. She said, “Sure!” She loves it when people use it! Jennifer has a few variations of her bake mix, with the most recent using gelatin, in place of the xanthan gum. I thought about using it, instead of this one, but it’s more complicated to use than the one I ultimately selected. These should all work, and Jennifer does a fantastic job of explaining how to use each one.
Here are the links to her bake mixes:
- SPLENDID LOW-CARB BAKE MIX (not gluten-free)
- SPLENDID GLUTEN-FREE BAKE MIX
- SPLENDID GLUTEN-FREE BAKE MIX 2 (without xanthan gum)
Here is the one I’m using on my site and in recipes where this bake mix is used, unedited. What follows are Jennifer’s words …
——— *snip * ———–
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)
Serving Size: Recipe makes about 2 1/2 cups of baking mix. A serving is considered 1/4 cup. Recipe makes 10 servings.
Photo Note: Photos taken with Spicy Ham and Cheddar Muffins.
Splendid Gluten-Free Bake MixPrint Rate
- 1 2/3 cup almond flour
- 3/4 cup certified gluten-free oat flour
- 2 tbsp coconut flour
- 3/4 tsp xanthan gum
- 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 1/4 cup (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.
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* Learn More: More about this recipe and nutrition …