USING THIS BAKE MIX IN MY RECIPES THAT ARE USING GELATIN INSTEAD OF XANTHAN GUM...Omit the gelatin. When substituting this Splendid Gluten-Free bake mix cup-for-cup for my other Splendid Gluten-Free Bake Mix using gelatin in recipes, you may need an extra egg (first prepare without the extra egg and add it if necessary, and another if necessary) to get the correct batter consistency, except for cookies (adding extra eggs changes the cookies too much).
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). 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, that Dr. Wheat Belly (William Davis) himself uses could be a tasty consideration.
If you can have gluten....Carbalose flour (very low-carb) might work in the bake mix. CLICK here.
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, email me for a wonderful Nut-Free Bake Mix (however, it uses gluten). 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!
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.
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...
HERE ARE THE INGREDIENTS AGAIN WITH THE WEIGHTS FOR YOU
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.