Einkorn Low-Carb Bake Mix

Einkorn Bake Mix

This is a low-carb complete baking mix, with shortening included.  It bakes just like Bisquick and CarbQuik.  I have added a small amount of ground Einkorn wheat for flavor and texture benefits.  Einkorn is one of the oldest forms of wheat whose grain 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 and is even tolerated by people sensitive to wheat products.  Modern wheat is partially to blame for the obesity problem we see in America today.   I make no promises regarding performance of this mix other than those recipes I have posted, but so far it exchanges 1 for 1 for  Bisquick/Carbquik with success.  All posted recipes using the mix will have ‘Einkorn’ as the first word in the name of the recipe.  This insures it is listed when you click the “Einkorn Flour Experiments” category on the right side of page or type Einkorn in the search box.

Added note:  I try to restrict use to ¼ c. (rarely up to ½ c.) to limit those carbs.

PRODUCT INFORMATION (much more info on Jovial Foods website)


Click to enlarge


Click to enlarge

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 to use them 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 had a nice crumb 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.  Click here 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 mix as a substitute in any Bisquick or Carbquik recipes.  You should also be able to replace the flour+leavening+shortening in your regular baking recipes successfully with this, but never lose sight of the fact that all substitutions in recipes are ‘experiments’.

I would first try it in a favorite recipe, so fewer ingredients will be wasted if the test is a fail.  Feel free to post links to pictures of your experiments with this mix in the comment section.  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


42 thoughts on “Einkorn Low-Carb Bake Mix

  1. Hi,Peggy! I have read, used, and enjoyed your recipes for years and years, and just wanted to send a happy thank-you for all of the wonderful recipes you have created! Your hard work is appreciated by so many folks!

    1. Well it’s just so nice of you to stop by and say that, Elaine. Such loyal followers make this venture all the more worthwhile for me. I’ve never been into this for profit, have eschewed ads (that aren’t “forced” on all free accounts by WordPress, my blog host site), and have always just wanted to share tasty, simple recipes with folks a lot busier than I am. 🙂 Happy cooking to you!

  2. any suggestions on eliminating oat flour? I can’t have oats of any kind….not a “true” allergy, however it causes severe cramps and indigestion

    1. Bobbie, to eliminate 1c oat flour and ¼c. oat fiber is a huge change and I don’t think subbing out that much dry product will end up tasting the same in final products. I would not increase almond meal either. Only thing that might work as well would be perhaps CarbQuik Bake Mix or Carbalose flour (from Netrition.com). You’d have to re-calculate carbs/numbers for such a major change.

  3. 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.

    1. 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.

  4. 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.

    1. 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.

      1. Thanks Peggy. I’m going to go ahead and experiment with the einkorn whole wheat flour then. I really like the einkorn flour!

    1. 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.

  5. 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?

    1. 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.

    1. 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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