Comments on: Splendid Gluten-Free Bake Mix https://djfoodie.com/splendid-gluten-free-bake-mix/ Tasty Yum-Yums & Fat-Fatty Goodness Sun, 27 Oct 2019 21:02:37 +0000 hourly 1 By: DJ Foodie https://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2141 Tue, 18 Feb 2014 04:34:50 +0000 http://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2141 Hi Jaime, I’m sorry … I didn’t see your comment! In any event, I’m not sure which recipe you’re discussing, so I can’t really comment. Regarding the oat flour comment, I understand that not everyone tolerates oats. I tried working on a great all purpose flour using paleo approved ingredients and … couldn’t come up with anything I liked that behaved well in a wide enough assortment of recipes. The GOOD news is, just about everything is possible (short of tricky things like croissants and phyllo), but … the majority of things can be approximated with more custom tailored blends. It’s more about knowing what you’d like to make and then find a recipe that suits your needs! This one fills some needs for those that want a simple blend and don’t mind a bit of oats. Sorry this won’t work for you, but thanks for the kind words! 🙂

]]> By: Anonymous https://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2140 Mon, 17 Feb 2014 22:41:26 +0000 http://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2140 Too Bad you use Oat Flour…..even though it seems to be gluten free, there are some of us who don’t tolerate it well. Your recipes look yummy, just not doable for me. 🙁

]]> By: Jaime https://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2139 Wed, 29 Jan 2014 05:29:49 +0000 http://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2139 The low carb bake mix uses vanilla protein powder (which is what I want to use), so do you think it’s interchangeable with the other bake mixes or would it give a vanilla flavor or work differently? I know they are Jennifer’s but I just wanted your opinion if you don’t mind.

Thank you!

]]> By: DJ Foodie https://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2138 Sat, 11 May 2013 05:13:31 +0000 http://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2138 Hi Sharon, I just used this mix to make a banana bread and a zucchini bread. Both turned out absolutely fantastic … HOWEVER … they were both quite dense. They essentially rose, then collapsed on themselves when they were removed from the heat. As a result, there’s no little pockets of air (carbon dioxide, actually) to absorb the egg mixture. I think you’d wind up with something super tasty, but it would be fairly dense. I think the lack of gluten doesn’t give this flour mix the necessary structure to stay firm and form big air pockets. You could give it a shot. As I said, I think the end result would be tasty, but … dense. That’s not necessarily a bad thing!

]]> By: Sharon Looper https://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2137 Sat, 11 May 2013 03:56:53 +0000 http://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2137 Any chance you could make a loaf of bread and use it in your bread pudding recipe??

]]> By: DJ Foodie https://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2136 Thu, 02 May 2013 23:17:20 +0000 http://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2136 Hi Eric! Sorry for the delay in my response. I had just started a 4-day cook and couldn’t break away for a little research. In any event, my original thinking was that … no, I doubt it. In order for the little flakes to develop, you pretty much need gluten. Gluten is what provides the layers between the little layers of fat that melt into the dough, as it cooks. HOWEVER! With a little research, I found a thread on LowCarbFriends.com where this exact recipe was used to make pie dough and it’s got photos and descriptions. According to the woman doing the baking, "This Pie crust is so good!! It’s just like regular pie crust, tender, flakey and tastes delicious!! I’m so excited I could cry..happy tears, that is!!" Sounds really promising. The photos make it look a bit more "brittle" than a truly flakey crust, but her enthusiasm is winning me over. <br /><a href="http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/774548-jennifers-delicious-pie-crust.html&quot; target="_blank">Here is the thread</a>. <br /><a href="http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/774548-jennifers-delicious-pie-crust.html#post15739080&quot; target="_blank">Here is the recipe!<br /><I hope this gives you some hope. Please report back! 🙂

]]> By: Eric https://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2135 Mon, 29 Apr 2013 02:37:57 +0000 http://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2135 Any chance of a flaky pie crust recipe using this mix? That is one thing I really miss since going low carb. Press-in-place nut crusts are fine for a lot of things, but sometimes only a flaky pastry will do.

]]> By: DJ Foodie https://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2134 Sat, 27 Apr 2013 04:26:04 +0000 http://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2134 Hi Jennifer. Thank you for letting me use it! I don’t bake very often, but your mix opened a whole new (long since closed) world for me. Thanks for the tips on the gelatin!

]]> By: Jennifer https://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2133 Sat, 27 Apr 2013 04:18:10 +0000 http://djfoodie.com/splendid-gluten-free-bake-mix/#comment-2133 Thanks, D.J., nice of you to test drive my Splendid Gluten-free bake mix in some of your fabulous recipes! With regard to the Gluten-Free Bake Mix using gelatin: the rule of thumb is actually quite simple. Use 1 tsp gelatin per cup of bake mix and then add another tsp on top of that. 🙂 Add the gelatin to the wet ingredients and mix well.

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