SPLENDID GLUTEN-FREE BAKE MIX 2 (without xanthan gum)

SPLENDID GLUTEN-FREE BAKE MIX 2

 I am very happy to share an easy alternative to my original Splendid Gluten-Free Bake Mix with you all. It was brought to my attention that many people do not tolerate xanthan gum well, or they balk at the price, or they just plain old don’t trust it.   Here is what I have discovered and how you can use gelatin to help bind the wet ingredients and also the dry “flour” components of the bake mix to prevent crumbly outcomes, which is what the xanthan gum accomplished.  
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. 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:  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.

AMENDMENT:  Remember I wrote this in Low-Carbing Among Friends, Volume 3 version of this bake mix alternative for folks who quickly want to do the math and if an example is not given below, then this is the way to do it:  "If this is bothersome to you (figuring out the math examples I gave), pretend 1 tsp (5 mL) per cup is required, do the math, and add ¹/₂  tsp (2 mL) more; should still work favorably."  Here is the thing - that will most likely work just fine, but better yet skip the addition - just keep it simple and forget the elaborate math as well -  use 1 tsp (5 mL) gelatin per cup of bake mix.  This is the rule:  For every cup of bake mix use 1 tsp gelatin.  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. Simple!   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.

SPLENDID GLUTEN-FREE BAKE MIX 2

  This bake mix uses gelatin and I’ve greatly simplified how to use it with gelatin.  Gelatin  helps bind the wet ingredients and also the dry “flour” components of the bake mix to prevent crumbly outcomes, which is what the xanthan gum also accomplished in my first Gluten-Free Bake Mix.

For the older version of my bake mix using xanthan gum, see our other cookbooks or my blog at www.low-carb-news.blogspot.com  It was brought to my attention that many people do not tolerate xanthan gum well, or they balk at the price, or they just plain old don’t trust it

1²/₃  cups almond meal, OR (400 mL; 182 g)

  almond flour (I use almond meal – yield is  

  greater with almond flour by up to ¹/₂ cup (125 mL) more, so then carbs would be 4.8 g) ³/₄  cup certified GF oat flour*, (175 ml; 100 g)

  (Bob’s Red Mill^®, not Legacy Valley^®)

2 tbsp coconut flour, (30 mL)

  (Bob’s Red Mill^®)

In large bowl, combine almond meal, OR almond flour, oat flour and coconut flour. In container with airtight lid, place bake mix and shake the container well to combine.  When measuring oat flour (not necessary with the other ingredients) into measuring cup, make sure to tap the cup on the counter top and fill to the top to get the correct yield for the bake mix.  Keep bake mix at room temperature for up to one month or freeze for much longer storage.

Yield:   2¹/₂ cups (625 mL)

¹/₄ cup (60 mL) per serving

125.0 calories

4.5 g protein

8.9 g fat

5.7 g net carbs

Instructions for substituting the bake mix in your own flour-containing recipes:  Add ¹/₄ cup (60 mL) additional bake mix when substituting for 1 cup (250 mL) or more than 1 cup (250 mL) flour in recipes and use 2 tbsp (30 mL) more if substituting for less than 1 cup (250 mL).

When using this bake mix in your regular, flour-filled recipes keep the number of eggs the same and typically the liquid/fat/wet ingredients will remain the same, but if you want to be on the safe side, withhold ¹/₄ cup (60 mL) of the liquid ingredients and add at the end.  If the batter is too wet, add more bake mix 1 tbsp (15 mL) at a time, process and check the batter consistency.  Very simple!

If the batter is too thick and you’ve added all the liquid/fat/wet ingredients for the recipe, then add another egg and if it is still too thick, add some more of the liquid requirement, 2 tablespoons (30 mL) at a time.  Baking experience will be helpful to recognize how the different batters should be in consistency.

Adding Gelatin:  You will need 1 tsp (5 mL) gelatin for every cup (250 mL) of Gluten-Free bake Mix. Gelatin is added to the wet ingredients in the food processor or mixer and processed well.

Applications:  The gelatin option works in muffins, cakes, loaves, bundt cakes, brownies and cupcakes, but not for cookies (see below). The gluten-free bake mixes need eggs in almost all applications when using almond meal.  If you use almond flour, scones and biscuits will also work well and may not even need any gelatin at all.  Almond meal definitely needs eggs.   

Cookies:  For cookies, simply leave out both the xanthan gum and gelatin option.   Keep the number of eggs called for in the cookie recipe the same and follow the instructions for replacing flour with the bake mix. Cookies will usually be fragile straight out of the oven.  Leave them to cool completely on the cookie sheet. Use a thin, metal spatula to transfer cooled cookies to dinner plates and place in the freezer.  Once frozen, place in a sealed container back in the freezer or refrigerator.  If you’re having trouble with a cookie recipe crumbling, adding a tsp (5 mL) of honey or molasses will help bind the ingredients. 

Helpful Hints:  I buy the NOW^® Brand gelatin in a 1 lb (0.45 kg) bag from Netrition.com. It is more economical to buy gelatin in bulk.  However, apparently lighter-textured baked goods are made using the unflavored gelatin in small cartons available in most stores (I need to verify this).  When substituting this Gluten-Free bake mix for some of my older bake mixes treat most of them as if you were replacing white flour and follow the instructions.

If you are using the gelatin application for my recipes that use the original Gluten-Free Bake Mix with xanthan gum, don’t change anything in the recipes other than withholding ¹/₄ cup (60 mL) to ¹/₂ cup (125 mL) of the wet ingredients and adding in as necessary.  You will almost certainly need less of the wet ingredients. 

The only drawback with using gelatin is that refrigerated baked goods become denser in texture – often too dense.  It is best to place the baked goods outside the refrigerator for two hours prior to serving.  If you are in a hurry to eat it, nuking the baked good very briefly works.  It is convenient to double, triple or quadruple this bake mix. 

*If you are intolerant to certified gluten-free oat flour then substitute another gluten-free flour such as sorghum flour or quinoa flour (this has a strong aftertaste – there are ways to mitigate this as a Google search will show) which others have had success with in the bake mix.