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Sunday, September 19, 2010

Commercial Gluten-Free Bake Mixes are High Carb

Ingredients: organic wholegrain brown rice flour, organic potato starch, tapioca starch, tapioca starch, baking powder (monocalcium phosphate, sodium bicarbobate, corn stach), fava bean flour, sea salt

The results using this bake mix tend to create baked products that are more dense and crumbly.

A quarter cup = 30 g of carbohydrate and 1 g of fiber = 29 g net carbs. Compare that to my gluten-free bake mix, a quarter cup = 7 g net carbs

There is not a whole lot out there for low-carbers who must also be gluten-free. My DH will not support me in writing a low-carb and gluten-free cookbook. The target market is too small, however, there are still plenty of people who fall into that category. I want to pursue many dessert recipes that are low-carb and gluten-free in order to help people.

It's not easy to make desserts like we are used to when one has to cut out sugar and white flour and now add to that gluten, and oh by the way, make it low-carb as well. I do like a challenge though and food chemistry has been my thing for many years. I'm not a great marketer (TV and radio which I have done plenty of is not my thing), popular sort of witty person, great researcher, study analyzer, etc., but food chemistry and playing in the kitchen is what I enjoy. I enjoy being able to provide alternatives for some of our favorite comfort foods of yesteryear. I cannot stand deprivation or to see others feel deprived. Problem is no matter what I and others come up with, it does require a bit of work - i.e. to make those alternatives. The ready-to-grab foods are few and far between. Chleochatra, Dar from Dar Dreams, Ginny, Lisa (24-7 LC Diner) and Maria from my favorite blog links, as well as Lauren, of course, from Healthy Indulgenges are also working in this area. Do be sure to check out their amazing blogs in my favorite blogs and websites.


Cindy said...

How I wish you could write that low-carb, gluten-free cookbook. It would be top of my must buy list. I'll definitely be watching your blog for any recipes you do come up with.

I was planning to buy some of your previous cookbooks. Which would you suggest for the gluten-free among us?

Jennifer said...

Cindy, I had to have some time to sit down and thin about your question. It's been crazy around here. Sorry for the delay in getting back to you.

Let's just say many of the recipes in my cookbooks are gluten-free since they are simply regular cooking recipes. However, when it comes to baking, the best cookbooks to order would be Splendid Low-Carb Desserts and Splendid Low-Carbing for Life, Volume 1. The reason I suggest that is I use about 2 bake mixes in those books, and except for the bread and tortilla and pizza crust recipes, you should be able to use my gluten-free bake mix. I will be posting 2 more gluten-free bake mixes shortly. I need to first test them in a couple more recipes, before making them public.

Cindy said...

Thanks! I'll try out those two. Can't wait to see your new gluten free bake mixes.

Jennifer said...

You're welcome. I'm working on it. Probably next week or the next, I'll post them.

DAR said...

Hi, Jennifer!

Most of my recipes are gluten-free as well as sugar-free and low carb.

My BGL doesn't like wheat, so I use subs like coconut flour and milled chia seeds when I want a "flour."

Jennifer said...

Sorry, Dar, I forgot about your recipes - I've added you to the list of people I mentioned. Thanks for alerting me to that. Hope you are well and happy these days?

DAR said...

Thanks, Jen. I've been busy adding to my recipes and websites.

I recently posted a list of my Top 20 Low Carb Heroes ( Check it out... You might find some people you recognize! ;+)

Jennifer said...

Wow!! - there are some big names there - I'm in good company! Thanks, Dar. Only one person missing - You!