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.
NOTE: I have received a few questions via email. The biggest concern it seems is that many people are using the original Splendid Gluten-Free Bake Mix with xanthan gum and they love it but wonder how to use it when I'm using gelatin in recipes. Here is how: Skip the gelatin in the recipe. Add another egg and you may occasionally need another egg and perhaps more liquid to get the right batter consistency for say, muffin batter. Do not add any more eggs for the cookie recipes - copy the recipe exactly - as I don't use gelatin or xanthan gum in the new cookie recipes (that may change! I've discovered the gelatin is actually quite nice in cookies and keeps them more stable and less crumbly). Baking experience is always handy so that you know what a muffin batter should be like (not too sloppy) and a cake batter (more liquid than a muffin batter usually). Cookies - no problem - as you will just simply copy the recipe using the old bake mix.
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.
HOW TO ADD GELATIN TO THIS BAKE MIX: The latest instructions were to add 1 tsp for every cup of bake mix, however, I've found we can use half that amount. For example if you have 2 1/4 cups bake mix in your recipe, use 1 tsp plus 1 tsp plus 1/4 tsp = 2 1/4 tsp gelatin. Now halve that amount:
1 1/8 tsp gelatin. Simple! Sometimes you may have to approximate the amount. If you prefer to think of it as 1/2 tsp gelatin per cup, you're welcome to do it that way rather, but I just find it easier my way.
NOTE: If you prefer you can use my older version of this bake mix using xanthan gum for my recipes using the bake mix and gelatin. You will need an extra egg for most everything except cookies. Everything else remains the same. It's remotely possible that you may require a bit more of the liquid/wet ingredients.
3/4 cup certified GF oat flour*, (175 ml; 100 g)
Applications: The gelatin option works in most baking applications. The gluten-free bake mixes need eggs in most applications.