Einkorn Low-Carb Bake Mix

Einkorn Bake Mix

Einkorn Low Carb Bake Mix

Please let me say up front, this is an experiment in progress.

This is a low-carb complete baking mix which includes a small amount of ground Einkorn wheat, one of the oldest forms of wheat that has not been hybridized or genetically modified.  Einkorn is said to have less of a detrimental effect on blood glucose levels and the gut than modern wheat.  Modern wheat has been genetically altered to the point it is no longer digested properly and therefore is stored, leading to weight gain.  It is partially to blame for the obesity problem we see in America and globally.   I’m posting this recipe only so I can link to it for actual tested and successful recipes that come out good enough to post on this website.  I make no promises regarding performance of this bake mix other than recipes I test and post that I think are worthwhile.  I’m learning as I go with this mix.  Time will tell (and further recipe trials) if this mix is going to be exchangeable cup for cup in conventional flour recipes.  So far, that is proving to be the case.  I will always post tested recipes in the Einkorn Flour Experiments category of my recipe index.  The word Einkorn will always appear as the first word in the recipe name so the recipe will not be confused with it’s non-einkorn cousin.

I’ve been experimenting for several months with the flour and am really liking the results.  As I said, mostly I have just been adding 1-4 T. to my already tested low-carb recipes.  But with this bake mix I am just starting to explore, I hope to come up with a mix that can be exchanged in flour recipes 1 cup for 1 cup.  We’ll see if that comes about.  If not, this recipe may vnish from my site.  Like I said, it is an experiment in progress.

I limit my use of this organic flour to very tiny amounts so that carbs on the final baked goods per serving are not too high for a low-carber like me.  I have been able to accomplish some very tasty items with it to so far.  If you type Einkorn into the search box, the site will bring up the recipes I’ve tested with this flour and now this bake mix.  Or you can just click this category in the recipe index.



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This bake mix has evolved from my personal experience with low-carb baking ingredients, how they tend to act in the oven and what ratios they seem to like to co-exist in to produce tasty baked goods.  I think I finally have the ratios about right.  This bake mix produced a very nice vanilla cake that serves 2 people.  It was moist, tasty, spongy and somewhere between a commercial box mix cake and a pound cake in texture.  This cake makes lovely Strawberry Shortcake.  I can see many uses for this 2-serving treat. 🙂    The texture is quite smooth, too.  To see the recipe:  Individual (2-serving) Vanilla Cake .


Einkorn Individual Vanilla Cake [shown is 1½ recipes of this cake.  Cake on the left is 1 recipe.

This is a very large recipe of bake mix and you may prefer to make only a half batch to start out with if you want to experiment with it.  You SHOULD be able to use this like Bisquick or Carbquick in recipes, or replace the flour+leavening+shortening in your regular flour recipes successfully with this mix but I don’t yet know this for certain until I do further testing.  Like I said above, this mix is an ongoing experiment you trial at your own risk If you decide to test the waters yourself, tread lightly.  I would recommend perhaps making half or quarter recipe of the mix to start out.  Trial it in a half recipe of muffins, for just a few donuts or half a cake recipe first before you try this in a recipe you want to serve company, have a failure and are disappointed with less than stellar results.  Feel free to post links to pictures of your experiments with it.  We’d all love to learn from your experiences. 🙂


5 c. almond flour

2 c. plain whey protein powder (I use NOW brand)

1 c. Einkorn flour

1 c. oat flour  (ground from 1¼ c. rolled oats unless you can buy it pre-ground)

¼ c. oat fiber

1 tsp. glucomannan powder

3 T. baking powder

2 tsp. cream of tartar

2 tsp. salt

1½ c. palm shortening (I order at Tropical Traditions)

DIRECTIONS:  Grind the oats into flour in your food processor or blender as fine as you can get it.  Place the oat flour into a large mixing bowl. Measure out all remaining dry ingredients and stir well.  Using a fork or pastry cutter, cut the shortening into the mixture until it resembles coarse cornmeal.  Place in a lidded container.  Can be stored on the counter safely as palm shortening is very stable at room temperature and has a very long shelf life.  If you decide to store in the refrigerator, be aware the shortening will firm up and cause the mix to clump a bit.  So you need to set it out, bring to room temperature and re-work with a fork in a bowl to evenly distribute shortening clumps before attempting to measure for use in recipes.

BAKE MIX NUTRITIONAL INFO:     Makes 11 cups of mix.  ½ cup mix contains:

338 calories

28.2 g  fat

15.99 g  carbs, 4.6 g fiber, 11.39 g  NET CARBS

14.5 g  protein

170 mg sodium

38 comments on “Einkorn Low-Carb Bake Mix

  1. Peggy, you mentioned that you add glucomannan and/or whey powder to almond flour to help with texture. What ratio do you use? When you say and/or, you use BOTH sometimes? Ratio for both please. However, the only whey I have is vanilla flavored which is okay for sweet items, but I have plenty of glucomannan. Thanks for the work you do.


    • There is no magical ratio. I tend to put just a small amount of glucomannan, say 1-2 tsp. maximum in a baked good recipe like cookies, or a cake. I would not add more on top of a low-carb bake mix that had any in it, however. The whey protein acts more like real flour and I tend to sub in up to 1/4 of the amount of total “flours” called for in a recipe. The end product tends to come out whiter and more cake-like. I’ve learned, however, that too much whey protein can dry out the end product, so again, not too much. It’s all trial an error really, Linda. I experiment with small amounts and work my way up each successive trial on a recipe, until I get a bad result. That’s how I’ve learned how to use these texture enhancing items. 🙂 No magic formula or ratio. Wish it were that easy. Carolyn Ketchum over at her blog: All Day Dream About Food has some interesting and helpful articles about substitute flours with tricks for using them you might like to go search out and read.


  2. Peggy, I wanted to know if you’ve had a chance to experiment with Jovial’s whole wheat flour? It is a mind boggling 13 net carbs per 32 grams (the nutritional info says 1/3 cup, but that is clearly wrong), and seems like it might do even better in some recipes than oat flour. I’m thinking about subbing the entire cup of oat flour in your recipe for one cup of einkorn whole wheat.


    • Have not worked with it or seen the stats. 13 carbs per 1/3 cup sounds about right to me, as their flour is only lower carb than regular wheat flour. It’s not “virgin” carbs, just lower than normal flours. That will probably work in the bake mix though.


    • I would do like I said in the last reply and make a double batch, doubling all the ingredients in the recipe so the coconut flour to everything else balance is correct.


  3. Oops, I accidently used a cup of coconut flour instead of the second cup of whey protein. Should I just add an extra egg in the recipes?


    • OMG, I have no idea, because an extra cup of coconut flour is a LOT of coconut flour, which is difficult to work with to begin with. You’re just going to have to experiment with every recipe. They make take multiple bakings with some failures along the way. With overdoing coconut flour, extra eggs is the way to go, but it may take more than ONE extra egg. And it may take more fat, too. If any other ingredient had been overdone, would have not been the crisis that extra coconut flour can cause. All you can do is try a recipe you’ve made before and go by batter thickness, really. The coconut flour absorbs all the oil and moisture from your recipe. You may, after several failures, give up and toss it out, despite the expense of the ingredients, and make a fresh batch.

      What you COULD do (and probably the best thing to do), would be to make a double batch (I know that’s an awful lot of mix) and double all other ingredients as well. That way you’d be SURE to get the results you want with everything in the right balance. Sorry this mishap happened, Jeanie. I know how aggravating that can be, as I’ve been down that road myself before.


    • I don’t really think so. Egg white protein powder gives a tough, somewhat rubbery texture whereas whey protein really does not. That said, I’ve never tried it, so I really don’t know. You could make up a small batch with that sub and see id it cooks up edible products………..but it would really be an experiment and might not work out.


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