Note: I used to use almond meal (using sliced almonds and a coffee bean grinder), but these days I feel enormously blessed to be able to order 25 lbs of the best almond flour ever from Honeyville Grains online).
Almond flour versus almond meal (ground almonds) produces slight differences. We use the nutritional analysis of oat flour by Arrowhead Mills®, however, use certified gluten-free Bob's Red Mill Oat flour if you are extremely sensitive to gluten or have Celiac disease. Instead of xanthan gum or gelatin (in my Bake Mix 2), I believe one could use ground chia seeds (needs to be added to the wet ingredients). I need to explore that idea a bit, but you're welcome to add a bit of that instead of the xanthan gum or the gelatin. Most recipes should be fine with 1/4 to 1/2 tsp of ground chia seeds...depending on how much bake mix is used in the recipe. Here is more about chia seeds for some interesting reading.
Surprising health benefits of oat flour. Many people anti-grains these days and I personally believe it's not necessary to throw the baby out with the bath water, so to speak. There are some grains that are beneficial, oat flour being one of them. Obviously, some people are very sensitive to any carbohydrates, so proceed cautiously with the bake mix (however, if you look at my baking, recipes are all suitably low-carb). Please do avoid white flour and other highly processed flours and definitely avoid sugar. On that topic, there are some breakthrough ideas re pasta and rice and how they can be consumed more safely. Check out this thread on lowcarbfriends.com
Here is a lady who has celiac disease talking about how she can still enjoy oat flour.
LATEST NEWS: OATS ARE PALEO! CHECK OUT THE ARTICLE - CLICK HERE!
It is imperative to use Bob’s Red Mill coconut flour for all my recipes requiring coconut flour! Coconut flours differ in their ability to absorb moisture and that will affect the recipes.
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 leftovers 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 (just use your food processor (use the pulse button) to process briefly to get rid of clumps).
The virtues of my bake mix - READ ABOUT IT HERE
Quote from a fan, 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...