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Saturday, January 5, 2013

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.  Remember, though, in many recipes neither xanthan gum nor gelatin will be required.

LATEST UPDATE:  Of late, I have been making recipes without gelatin or xanthan gum.  Typically, I don't need any extra eggs when I am substituting the bake mix in a recipe with white flour.  I still add the extra bake mix as per the instructions and that's about it.  Sometimes I may need a little less of the wet ingredients, but often, everything stays the same.  This is good news for those of us who cannot handle the xanthan gum (tummy issues) and for those who don't want to be bothered with using the gelatin.  

Some of the health Benefits of Gelatin

Health Benefits of Oat Flour



The virtues of my bake mix - READ ABOUT IT HERE

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.

LATEST UPDATE:  Of late, I have been making recipes without gelatin or xanthan gum.  Typically, I don't need any extra eggs when I am substituting the bake mix in a recipe with white flour.  I still add the extra bake mix as per the instructions and that's about it.  Sometimes I may need a little less of the wet ingredients, but often, everything stays the same.  This is good news for those of us who cannot handle the xanthan gum (tummy issues) and for those who don't want to be bothered with using the gelatin.  


USING THIS BAKE MIX IN MY RECIPES THAT ARE USING THE BAKE MIX WITH THE XANTHAN GUM:  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/cup (60 mL) to 1/cup (125 mL) of the wet ingredients and adding it in as necessary.  You will usually need less of the wet ingredients. 

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.

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.


I usually try and freeze goodies to keep us from eating too much.  At any rate, not a whole lot to share lately, but I found this pic of my beloved bake mix.  I don't know what I would do without it; just so useful for so many baking applications.  Remember everyone is different.  You may be able to use this bake mix for some things like English Muffins or hamburger buns and an occasional dessert, and still lose weight, and some may find they can't have it until maintenance.  It is not Induction friendly, however, if you are simply having 20 to 50 grams of carbs a day, this bake mix can make your WOE way more exciting and livable for the long term. Besides you now have a way to use some of your own favorite recipes (not just ones that I pick), substitute the bake mix for the white flour (follow instructions) and usually get great results.  This bake mix typically needs eggs, but I've been surprised by others using this bake mix in some recipes where apparently it wasn't necessary.  It's just more predictable if you have eggs in the recipe.  For instance, a loaf or bread without eggs is not going to work with this bake mix.  Judy Barnes Baker made some beautiful yogurt biscuits that used this bake mix and no eggs!  You can visit her blog, Carb Wars, or find the recipe in Low-Carbing Among Friends, Volume 4.

I usually keep my bake mix in the container shown above.  We have a hot and humid climate and we don't use air conditioning other than in the one bedroom.  It normally is fine at room temperature in the airtight container for at least a month.  If I need to store it for longer, I freeze it and typically use that for "breading" veggies and fish, etc., as usually I don't have a lot to freeze.  However, after thawing completely and shaking it in your container to mix well, it should be good to go for baking.  I have also used it straight out of the freezer - somehow with the other ingredients in the bake mix, it typically doesn't form clumps, which almond flour on its own has a tendency to do when frozen.

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



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.
 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 withhold 1/4 cup (60 mL) of the liquid/wet ingredients and add at the end (you will most likely need all the wet ingredients and occasionally even more).  If the batter is too wet, add more bake mix 1 tbsp (15 mL) at a time, process and check the batter consistency.  If the batter is too stiff, then add more of the liquid/wet ingredients (an extra egg possibly, but not in the case of cookies).  The instructions for this bake mix are still evolving as I get more experience with it.

Adding Unflavored Gelatin:  You will need 1 tsp (5 mL) gelatin for every cup (250 mL) of Gluten-Free Bake Mix and then use half that amount. Gelatin is added to the wet ingredients in the food processor or mixer and processed well for a minute or two.  For example, if you’re using 21/2 cups (625 mL) bake mix, then you will need 21/2 tsp (12 mL) gelatin divided in half.  That would make it 11/4 tsp (6 mL). Sometimes you will need to approximate the amount.
Applications:  The gelatin option works in most baking applications. The gluten-free bake mixes need eggs in most applications.

Cakes and Cupcakes:  They tend to be more dense than normal. Use half to three quarters less butter in cake recipes – rather add more liquid, if necessary, or add an extra egg.  

Cookies:  In the case of cookies, if I have not used gelatin in the recipe, then it’s fine to leave it out, however, I’ve discovered using the gelatin actually helps with some recipes that would otherwise have produced more fragile cookies, that have a tendency to crumble. 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, and if you have a chest freezer, place the whole cookie sheet in the freezer, or 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. 

Helpful Hints:  I buy the NOW® Brand gelatin in a 1 lb (0.45 kg) bag from Netrition.com. 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; follow my instructions. **I realize there are slight differences between using almond meal or almond flour in the bake mixes.  Using almond flour will increase the ratio of almond flour to the other ingredients (because the yield is greater), which makes for a slightly less robust bake mix.  If using almond flour, you can experiment by adding 1 to 2 tbsp (15-30) extra oat flour or 1 tbsp (15 mL) extra coconut flour to the bake mix for your own general purposes (just a suggestion, no guarantees!).  Many of my recipes have been tested with almond flour, and not almond meal.

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 it in as necessary.  You will usually need less of the wet ingredients. 

The only drawback with using gelatin or xanthan gum for that matter 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, briefly nuking the baked good, depending on what it is, works.  It is convenient to double, triple or quadruple this bake mix.


*If you are intolerant to certified gluten-free oat flour, then substitute some other gluten-free flour, such as sorghum flour, which others have had success with.


For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 

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