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)
Recipe makes about 2 1/2 cups of baking mix. A serving is considered 1/4 cup. Recipe makes 10 servings.
Photos taken with Spicy Ham and Cheddar Muffins