This is a low-carb complete baking mix similar to Bisquick and CarbQuik, which includes leavening and shortening. 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. Modern wheat is partially to blame for the obesity problem we see in America today. I make no promises regarding performance of this bake mix other than recipes I test and actually post. I’m learning how to use this mix as I experiment with it. 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 up to 1/2c. to my already tested low-carb recipes. To date, I have not exchanged this mix 1 cup for 1 cup in a recipe.
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 the Einkorn category in the recipe index.
EINKORN FLOUR – ¼ CUP
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. Click here to see the recipe: Individual (2-serving) Vanilla Cake .
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 Carbquik in recipes. You should also be able to replace the flour+leavening+shortening in your regular flour recipes successfully with this mix but you must realize you are experimenting.
I would highly recommend perhaps making half or quarter recipe of the mix to start out. Trial it in a half recipe of your favorite muffins, or just a few donuts or half a cake 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. 🙂
MIX INGREDIENTS: (I recommend making NO SUBSTITUTIONS)
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