SPLENDID
GLUTEN-FREE
BAKE MIX
An all-purpose gluten-free and low-carb flour blend
Update July 18, 2011: Not only have I now realized that the xanthan gum can be reduced to 1/2 tsp in the bake mix, but also I've realized that the baking with the new improved Splendid Gluten-Free Bake Mix will keep its height and if there is any sinking at all, it is almost imperceptible. This is amazing news! I am so happy about that. As I did more and more baking with the new improved bake mix, I began to see that the baking was keeping its height and not sinking. To verify this today I went back to my test recipe - a muffin recipe - and lo and behold, lovely muffins with 1/2 tsp xanthan gum in the bake mix and the muffins kept their height - much better than ever before!
12/3 cups
almond flour, (400 mL)
(I use almond meal, i.e. ground sliced
almonds versus almond flour)
3/4 cup certified gluten-free oat flour (175
ml)
2 tbsp sifted coconut flour,
(30 mL)
(Bob’s Red Mill,® OR Aloha Nu®)
1/2
tsp xanthan gum (2 mL)
Yield: 21/2
cups (625 mL)
1/4
cup (60 mL) per serving
125.5
calories
4.5
g protein
8.9
g fat
5.8
g carbs (23.2 g per cup)
