Surprising health benefits of oat flour. Many people anti-grains these days and I personally believe it's not necessary to throw the baby out with the bath water, so to speak. There are some grains that are beneficial, oat flour being one of them. Obviously, some people are very sensitive to any carbohydrates, so proceed cautiously with the bake mix (however, if you look at my baking, recipes are all suitably low-carb). Please do avoid white flour and other highly processed flours and definitely avoid sugar. On that topic, there are some breakthrough ideas re pasta and rice and how they can be consumed more safely. Check out this thread on lowcarbfriends.com
WHAT CAN BE USED INSTEAD OF OAT FLOUR? Sorghum flour or whole wheat pastry flour (similar carbs to oat flour), or lupin flour (low-carb and makes baked goods quite yellow sometimes, but seems to work for a number of recipes). Some people are very allergic to Lupin flour and it can cause anaphylaxis shock (so, really not a great choice, in my opinion, considering the risk! People with peanut allergies should avoid it.). Another idea is White Bean flour - I have not tried but it may work especially in bread-like applications. If you don't have Celiac, you can use any oat flour, not just Bob's Red Mill certified gluten-free oat flour. Some people want to know why I would use oat flour in the bake mix, as many are afraid of grains these days. I like my baking to taste more like what we were used to... more normal and less "low-carb" if you know what I mean. I think sometimes almond flour and coconut flour baking can leave something to be desired. I like the profile of oat flour (in any case it makes up a small portion of the bake mix) to lower cholesterol. Note: If you have a powerful food processor or blender you can process your own oat flour from oats. If slightly more carbs are not an issue, then Einkorn flour, an ancient wheat, could be a tasty consideration.
If you can have gluten....Carbalose flour (very low-carb) might work in the bake mix. CLICK here. I did an experiment once and mixed my Vital Ultimate Bake Mix half and half with Carbalose flour...the baking results were better than with the bake mix alone.
WHAT CAN BE USED INSTEAD OF ALMOND FLOUR? Hazelnut flour or Walnut flour mixed with hazelnut flour. Some have tried Chestnut flour. If you cannot have nuts at all, use the Nut-Free Bake Mix (however, it uses gluten) - the version using oat flour is the most popular. You will find my email in my profile...just scroll right down on the right hand side margin of my blog. :) I actually should share it on my blog and will do that one of these days! Sunflower seed flour...can make baking green, however, there is apparently a way to reduce the problem. CLICK HERE
WHAT CAN BE USED INSTEAD OF COCONUT FLOUR? Golden flaxseed meal. I'm not sure the baking will taste as good, and I'm not a fan of flax, however, it is an alternative. Another alternative could be oat fiber and would probably be wonderful. It is not certified gluten-free, and to my knowledge there is none available...it could be contaminated with wheat, so not suitable for people with Celiac disease. Chia seeds, ground...need to add to the wet ingredients and you'd have to figure out how much to use...i.e. very little.
Why the small amount of oat flour over time should help lower cholesterol: READ ABOUT IT HERE
The virtues of my bake mix - READ ABOUT IT HERE
Quote from a fan, a nurse by profession: "I am a 20g or less low carber. Live in ketosis. I use Jen's bake mix often and never have any problems, never go over on my carbs, never knocks me out of ketosis. And it has opened up a whole world of amazing dishes, from low carb breads/rolls, even to veggie dishes (ie yellow squash casserole). Look at her carb counts per serving, very low...
Some important facts about the bake mix:
One sweet lady shared with me recently in comments under the Banana Bars with Cream Cheese Frosting - love comments like this! :) I hope she doesn't mind me sharing.