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.
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.
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...