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Friday, June 3, 2011

New and Improved Splendid Gluten-Free Low-Carb Bake Mix


Find the new and improved version of my Splendid Gluten-Free and Low-Carb Bake Mix over here.  It helps to step back for a while and then go back to one's work and see things from a fresh perspective. I read and reread my notes and comments and there it was staring me in the face!! When I'm overly excited and nervous, I can't see the forest for the trees, if you know what I mean and that was pretty much my state of mind when I was having trouble finding a viable and good gluten-free and low-carb bake mix.  Even although the carbs per 1/4 cup go up 0.4 g carbs, I think it is worth it for the benefits one reaps.  For me, taste, quality and mimicking the real thing is of utmost importance and if we have to sacrifice a few carbs, so be it; that is my opinion .... however, for those who disagree, the old bake mix will work in all the new recipes as they are interchangeable, so not to worry.  In most cases, the carbs in a recipe will never be more than 0.4 grams more and usually only 0.1 or 0.2 grams more....worth it?  Yes!

In addition, I give another interchangeable gluten-free and low-carb bake mix option for those who like a little bit of extra fiber and who like the coconut flour in baking.

5 comments:

Anonymous said...

Wonderful! Thanks for sharing the latest and greatest version. Can't wait to try it out.

Cindy

RVcook said...

Jennifer...I go out of town for a few days and here you are again with yet another improved version!!! This is wonderful news and I'm totally on board with this one. I did find in my experiments that adding a little more oat flour helped with the rise as well. Can't wait to try this one since I already know it will be a winner.

Jennifer said...

Cindy, I hope you like it. :) Thanks for commenting.

Jennifer said...

Hi Donna, It's very similar to the other one, I just simply removed two tablespoons of the almond flour and increased the oat flour by 2 tbsp. It does make a difference. The one with the extra coconut flour is possibly even nicer in some ways, but I think I want to keep the carbs somewhat in check as well as the fiber.

Anyhow, good news is, any of these three bake mixes are pretty much interchangeable with very slight differences in the baked goodies.

Good to hear from you, Donna. Hope all is well. You are always going on some or other Gulliver's travels. Amazing the sights you must have seen in your life and now you've settled in what sounds like an idyllic spot.

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