SPLENDID GRAIN-FREE, GLUTEN-FREE, KETO BAKE MIX
I am very happy to provide this new Keto Bake Mix which is also grain-free. I did provide one earlier (HERE) that used the formula from my Gluten-Free Bake Mix 2, by substituting Anthony’s Buckwheat flour (a seed, not a grain) for the oat flour. It works well but I think having to special-order Anthony’s Buckwheat flour (most buckwheat flours have a strong taste, but Anthony’s is mild-tasting) is not as convenient as this recipe which uses ingredients you can find at your local Walmart or health food store. You may use this bake mix in place of any of my other bake mixes, even when I haven’t mentioned it in a recipe. There will always be some differences as different products are used in each bake mix; however they will all produce delicious results. Occasionally you may have to add a little more of the wet or dry ingredients to get the right batter consistency. This Keto Bake Mix is a little less robust than the other 3 bake mixes; however, it tastes wonderful and is a great alternative for those who prefer to be grain-free. Because it is less full-bodied, more of this bake mix is required (see instructions); however, using this bake mix over the other three will usually result in 1 gram net carbohydrate less per serving. It also tastes great! Please note that you do not need to use gelatin in most recipes. I’ve just added it in case you ever have a crumbly outcome with one of your own recipes. Also, there is another Grain-Free Bake Mix in Low-Carbing Among Friends Cookbook, Volume 10, page 96.
I am very happy to provide this new Keto Bake Mix which is also grain-free. I did provide one earlier (HERE) that used the formula from my Gluten-Free Bake Mix 2, by substituting Anthony’s Buckwheat flour (a seed, not a grain) for the oat flour. It works well but I think having to special-order Anthony’s Buckwheat flour (most buckwheat flours have a strong taste, but Anthony’s is mild-tasting) is not as convenient as this recipe which uses ingredients you can find at your local Walmart or health food store. You may use this bake mix in place of any of my other bake mixes, even when I haven’t mentioned it in a recipe. There will always be some differences as different products are used in each bake mix; however they will all produce delicious results. Occasionally you may have to add a little more of the wet or dry ingredients to get the right batter consistency. This Keto Bake Mix is a little less robust than the other 3 bake mixes; however, it tastes wonderful and is a great alternative for those who prefer to be grain-free. Because it is less full-bodied, more of this bake mix is required (see instructions); however, using this bake mix over the other three will usually result in 1 gram net carbohydrate less per serving. It also tastes great! Please note that you do not need to use gelatin in most recipes. I’ve just added it in case you ever have a crumbly outcome with one of your own recipes. Also, there is another Grain-Free Bake Mix in Low-Carbing Among Friends Cookbook, Volume 10, page 96.
NOTE: Also, please don't skip over the instructions for this bake mix when you are substituting for the Gluten-Free Bake Mix 2 or white flour. It will mean the difference between success or failure of a recipe that is not tried and tested by me as a little more of this bake mix is required - it is not a cup-for-cup substitution. Gelatin is rarely needed. I only put it in here in case you are having trouble with a crumbly outcome with a particular recipe of your own.
21/2 cups
almond flour (625 mL; 9 oz)
1/4 cup coconut flour , OR oat fiber (60 mL; 1 oz)
1/4 cup whey protein powder* (60 mL; 0.9 oz)
In medium bowl, combine almond flour, coconut flour, OR oat fiber and whey protein powder.
Instructions: When substituting this bake mix for my Gluten-Free Bake Mix 2, page 97, you will need to add 2 tbsp (30 mL) additional bake
mix when substituting for less than 1 cup (250 mL) bake mix and 1/4
cup (60 mL) more bake mix when substituting for 1 cup (250 mL) or more of
the Gluten-Free Bake Mix 2, page 97. If you are
substituting this Keto Bake Mix for white flour, just double the amounts
mentioned in this paragraph.
When following a regular high-carb recipe, I usually
add an extra egg, except in some of the examples I mention below like cookie,
scone and brownie recipes.
Adding Gelatin: Use 1/2 tsp (2 mL) unflavored gelatin for less than and equal
to 1 cup (250 mL) Gluten-Free Bake Mix.
For more than 1 cup (250 mL), use 1 tsp (5 mL) gelatin. For 2 cups (500 mL) or more use 11/2 tsp (7 mL) gelatin. Gelatin is added to wet
ingredients in a food processor or mixer and mixed well. Add dry ingredients
and process until well combined. That’s
it. It couldn’t be easier!
Applications: Gelatin option
works in muffins, brownies, donuts, cakes, loaves, bundt cakes, cupcakes,
squares and cookies (the last two rarely require gelatin). This gluten-free
bake mix needs eggs in almost all applications. Gelatin is not always required;
usually it is self-explanatory - for example, breading, crusts, etc. or simply where
I’ve elected to omit it in a recipe. The
other thing, too, is that most recipes will be fine without gelatin. Sometimes I simply forget to add it and the
recipe works! It is meant to prevent
crumbly outcomes.
Cookies
and Brownies: Usually cookies do not require gelatin. Keep number of eggs called for in cookie,
scone and brownie recipes the same and follow the instructions for replacing
flour with the bake mix. Cookies will usually be somewhat fragile immediately
out of the oven. Allow to cool completely
on the cookie sheet and using a thin metal spatula, place cookies in a
container for the freezer or refrigerator (separate with wax or parchment
paper). Use half the amount of salt
required in a recipe as sweeteners do not sweeten as much as sugar.
Helpful Hints: *It is important to
use a whey protein powder that is high in whey protein isolates. The cheaper whey protein concentrates by
themselves taste simply awful and will not work in low-carb baking, confections
or even produce good-tasting smoothies.
I have actually thrown out a whey protein powder that was soley made out
of whey protein concentrates. It tasted
simply awful. I used the 1.5 lb (682 g)
Gold Standard 100% Whey protein isolate primary source in Vanilla Ice Cream
Flavor or French Vanilla Cream, but any vanilla-type flavor would be good as
well. You can also use unflavored whey protein powder. I also tested a more
economical whey protein supplement by Equate in Smooth Vanilla flavor. It comes in a large 4 lb 15.36 oz (2250 g)
package. It tastes more salty than sweet, but it still works very favorably in
my baking. I would tend to say halve or
quarter the amounts of salt suggested in a regular recipe to counteract that
aspect of the whey protein. Both these
whey protein packages are available at Walmart and I know the Gold Standard
whey protein is also available at GNC stores.
Another possibility to save money and yet still get the benefits of the
sweeter-tasting Gold Standard whey protein is to mix the two half and
half. In fact, when making savory
recipes, I wouldn’t have a problem using the vanilla-flavored Equate whey
protein powder as I don’t think it would be noticeable. First of all, so little is used in the bake
mix and second of all, it is not really very sweet-tasting.
The
yield for this bake mix is 1/4 cup (60 mL) more
than one would expect. I always find
this when using almond flour. If you use
ground almonds (almond meal) you will not get this happening. The total weight for the bake mix is 10.9 oz
(309 g).
Yield: 31/4 cups Keto Bake Mix
1/4 cup per serving
138.8 calories
6.1 g protein
11.1 g fat
3.2 g fiber
3.1 g net carbs