Low Carb (Gluten Free) Bake Mix
|July 27, 2012||Filled under Recipes: Biscuits, Muffins, Bread, Recipes: Cookies, Desserts, Recipes: Mixes, Recipes: Waffles, Pancakes|
Over the years I’ve tried making baked goods with a variety of low carb mixes. They have included items such as ground almond meal and coconut flour. Sometimes used alone and sometimes used in combination with each other. The almond based items seem to have a better texture. Using coconut flour alone requires lots of eggs which, to me, makes the muffin or cake or whatever your baking taste like a puffed omelette. Then I came across this version over at Jennifer’s Splendid Low Carbing and saw that she had added oat flour as well as xanthan gum. I decided to give it a try. Sure it has a few more carbs than just using ground almonds or coconut flour but, if the texture was better, then I was fine with that. Baked goods are a once in a while treat so I wasn’t planning on eating them on a daily basis. A few extra carbs would be ok. The mix turned out to be great! In the end I tinkered around with it so it could be made in larger batches basing it on a pound of ground almond meal. So here’s my version of her version:
Low Carb (and Gluten Free) Bake Mix
16 ounces of ground almond meal
1 1/2 cups of finely ground oats (use certified gluten free oats for a gluten free mix)
4 tablespoons of coconut flour
2 teaspoons of xanthan gum
If you do not have purchased oatflour start by grinding your own oats until they have a fine flour-ish texture. I have used both instant/quick oats and regular oats. Do not use steel cut oats and attempt to grind them. Once you have ground your oats to flour measure out 1 1/2 cups into a large mixing bowl. Place any extra oat flour into a plastic bag and store in the refrigerator or freezer until needed.
Add the ground almonds and the coconut flour to the mixing bowl with the oat flour. Using a whisk, gently stir and break up any almond meal clumps you might find. Sprinkle the xanthan gum over the top and mix well again. Package into a plastic storage bag making sure to squeeze out any air present as you close and seal it. The xanthan gum absorbs moisture from the air very quickly. Keep the mix in your refrigerator (up to a month) or in your freezer.
Check back for recipes that use this mix.