SPLENDID GLUTEN-FREE, GRAIN-FREE KETO BAKE MIX
I am very excited to provide this new Keto Bake Mix which is also grain-free.
I did supply one earlier(HERE) that used the formula from my Gluten-Free Bake Mix 2, but substituted Anthony’s Buckwheat flour for the oat flour. It did not go over and I’d hoped….not even by a long shot as far as I can tell. It works nicely but I think having to special-order Anthony’s Buckwheat flour (most of those flours have a strong taste, but Anthony’s is mild-tasting — it’s a seed and not a grain) was the problem. The difference with this Hottest Keto bake mix is that it uses ingredients you can find at your local Wal-Mart or health food shop; almond flour, coconut milk and vanilla (or unflavored) whey protein powder. This Keto Bake Mix is a little less robust and full-bodied compared to the Gluten-Free Bake Mix two , but it tastes wonderful and is a great alternative for those who prefer to be grain-free. The fantastic news is even although one needs a bit more of this bake mix to compensate for the fact that it is less full-bodied versus my Gluten-Free Bake Mix 2, the carbohydrates for this bake mix are nearly half that of my favorite bake mix; i.e. it is extremely low-carb and grain-free! You can use it wherever you see my Gluten-Free Bake Mix 2 or as a replacement for white, wheat flour in your own favorite recipes – just follow the instructions below for substituting it. Now it has never been easier to create Keto baked snacks using your own favourite recipes! Evidently, that Keto Bake Mix will also work nicely in my Miracle Dough.
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1/4 cup per serving
11.1 g fat
two 1/two cups almond flour (625 mL; 9 ounce )
1/4 cup coconut flour (60 mL; 1 ounce )
1/4 cup whey protein powder(60 mL; 0.9 oz)
In medium bowl, combine almond flour, coconut flour and whey protein powder.
Instructions: When substituting this bake mix for my Gluten-Free Bake Mix 2, you will need to add 2 tablespoons (30 mL) added bake mix when substituting for less than one cup (250 mL) bake mix and 1/4 cup (60 mL) more bake mix when substituting for 1 cup (250 mL) or more of the Gluten-Free Bake Mix 2. If you are substituting this Keto Bake Mix for white flour in your recipe, just double the amounts discussed in this paragraph.
When after a regular high-carb recipe, I usually add an additional egg, except in a few of the examples I mention below like cookie, scone and brownie recipes.
Adding Gelatin: Use 1/two tsp (2 mL) unflavored gelatin for less than and equal to 1 cup (250 mL) Gluten-Free Bake Mix. For more than one cup (250 mL), use 1 teaspoon (5 mL) gelatin. For two cups (500 mL) or more use 11/2 tsp (7 mL) gelatin. Gelatin is added to wet ingredients in a food processor or mixer and mixed well. Add dry ingredients and process until well blended. That’s it. It couldn’t be easier!
Software: Gelatin alternative works in muffins, biscuits, brownies, donuts, cakes, scones, loaves, bundt cakes, cupcakes, squares and cookies. This gluten-free bake mix needs eggs in almost all applications. Gelatin isn’t always required; usually it is self-explanatory – for instance, breading, crusts, etc. or just where I’ve elected to omit it in a recipe. Another thing, too, is that lots of recipes will be OK without gelatin. Sometimes I just forget to add it and the recipe works! It is meant to prevent crumbly outcomes.
Cookies and Brownies: Usually cookies do not require gelatin. Keep number of eggs called for in cookie, scone and brownie recipes the exact same and follow the instructions for replacing flour with the bake mix. Cookies will usually be somewhat fragile immediately out of the oven. Allow to cool completely on the cookie sheet and using a thin metal spatula, place cookies in a container for the freezer or fridge (separate with wax or parchment paper).
Helpful Hints: *It is important to use a whey protein powder that is high in whey protein isolates. The cheaper whey protein concentrates by themselves taste simply awful and will not operate in low-carb baking, confections or perhaps produce good-tasting smoothies. I’ve actually thrown out a whey protein powder that has been soley made from whey protein concentrates. It tasted just awful. I used the 1.5 pound (682 g) Gold Standard 100% Whey protein isolate primary source in Vanilla Ice Cream Flavor or French Vanilla Cream, but any vanilla-type flavor would be good also. You could even use unflavored whey protein powder. I also examined a more economical whey protein supplement by Equate in Smooth Vanilla taste. It is available in a large 4 pounds 15.36 oz (2250 g) package. It tastes more salty than sweet, but it still works very favorably in my baking. I would tend to say halve or quarter the amounts of salt suggested in a regular recipe to counteract that aspect of this particular whey protein. Both these whey protein packages are offered at Wal-Mart and I understand the Gold Standard whey protein can be available at GNC stores. Another possibility to save money and yet still get the benefits of the sweeter-tasting Gold Standard whey protein is to combine the two half and half. In fact, when making savory recipes, I wouldn’t have a problem working with the vanilla-flavored Equate whey protein powder as I do not think it would be evident. First of all, so little can be used in the bake mix and second of all, it isn’t really sweet-tasting. Let me clarify, though, the Equate whey protein works very well in my baking and it is very economical.
The return for this beverage mix is 1/4 cup greater than you would expect. I always find this when using almond flour. If you use ground almonds (almond meal) you won’t get this happening. The complete weight for the bake mix is 10.9 oz (309 g).
Yield: 31/4 cups Keto Bake Mix
1/4 cup each serving
6.1 g protein
11.1 g fat
3.2 g fiber
3.1 g net carbs
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