UPDATE: Gelatin is a wonderful alternative to xanthan gum to prevent crumbly outcomes in baking - it helps all the components of the bake mix to work together nicely and cohesively. It's healthy as can be, however, I started leaving out both xanthan gum and gelatin recently, but had issues with a couple of recipes being a bit crumbly. To be honest, the xanthan gum worked so well (but hubby banned it in the house as it causes tummy issues for him!) and the gelatin worked well most times, but sometimes I found the baked goods to be too dense, plus I figured the math was confusing some people. So recently, I've started using GELATIN again, but now I'm making it simpler and using much, much less with pretty good results so far. The jury is out on this still as I experiment, but here is what I came up with: GO OVER HERE TO SEE THE NEW RULE FOR GELATIN INCLUSION.
NOTE: Xanthan gum and gelatin are not usually required for pie crusts (other than my single pie crust which mimics a pastry crust) and won't be required for crumb toppings, etc. Just use common sense where needed.
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 or more 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. Of course, there is the possibility that with some of your own recipes you may need to add a little gelatin or xanthan gum (depending on your preference), if you find that it needs the binding to prevent a crumbly outcome. My tried-and-true recipes from now on without gelatin or xanthan gum will be fine, of course. As I continue to experiment, I will update my findings here.
Why the small amount of oat flour over time should help lower cholesterol: 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...
HOW TO STORE THE BAKE MIX:
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)
Muffins, Loaves (sweet or savory), Biscuits, Scones, Bread-like Substitutes: This bake mix is wonderful for these applications. Yeast breads are not likely to work with this bake mix used on its own.