My Older Bake Mixes, like the Splendid Low-Carb Bake Mix and Vital Ultimate Bake Mixes...If you would like to use this bake mix instead, I think you will find you need about 1/4 cup more if you are substituting for 1 cup or more and maybe 2 tbsp more if you are substituting for less than 1 cup.
It is imperative to use Bob’s Red Mill coconut flour for all my recipes requiring coconut flour! Coconut flours differ in their ability to absorb moisture and that will affect the recipes.
Some of the health Benefits of Gelatin
Health Benefits of Oat Flour
Update on more experimenting with this bake mix using gelatin. CLICK HERE.
And more experimenting: CLICK HERE.
A word about GELATIN (click for Netrition NOW brand, which is what I use): I have not verified this personally, however, it is possible that if you get a cakey result as one person did instead of a denser product (which is what I like BUT try the other gelatin if you prefer a lighter texture) that it is your gelatin. Gelatin that you buy in the store is likely to do that, however, I've given the link of the gelatin that I buy in bulk (cheaper that way), that provides great results for me. In fact, baked goodies using gelatin should be left out of the refrigerator 1 to 2 hours before serving because the texture changes in the refrigerator, becoming too dense, even with the other bake mix using xanthan gum. Nowadays I use much less gelatin as detailed above.
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
If you are intolerant to certified gluten-free oat flour (could be the avenin), then substitute some other gluten-free flour like sorghum flour, which others have had success with in the bake mix. Other ideas: millet flour, rice flour, quinoa flour (technically not a grain! - it works, however, has a strong taste - here is how to make it taste wonderful apparently: HERE), lupin flour (this works with bread recipes and some cookie recipes according to some people – can make baking quite yellow and some people are allergic to it), Carbalose flour (quite low-carb), Einkorn flour, an ancient wheat (last two are not gluten-free – available at Netrition.com)
Here is an experiment for brave souls: I think it might just work to use half oat flour and half oat fiber (not oat bran) in the bake mix instead of the full amount of oat flour.
That said....Surprising Health benefits of oat flour. Please do avoid highly processed white flours and sugar, etc. Here is the article.
Another idea: Carbalose Flour (CLICK) could possibly replace the oat flour (it is not gluten-free). if you can have gluten, my Splendid Low-Carb Bake Mix is another idea.
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 on our Facebook page and 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...