Einkorn Low-Carb Bake Mix

Einkorn Bake Mix

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.

PRODUCT INFORMATION

EINKORN FLOUR – ¼ CUP

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EinkornStats
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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.  Click here to see the recipe:  Individual (2-serving) Vanilla Cake .

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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 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

42 thoughts on “Einkorn Low-Carb Bake Mix

  1. Kimberly

    Peggy, I’m loving your Bake Mix and have made many of your recipes that call for it. My favorite right now is your vanilla cake made with this mix. It got me through winter when I tend want more sweets. I love adding cinnamon to it and on top, then a little sugar free maple syrup. Thanks for your recipes.

    1. I just baked that (a double recipe) in a conventional oven yesterday for the first time. I added some mashed banana for a banana version that was so good! Hubs loved it. You’ll like this one, too: https://buttoni.wordpress.com/2015/04/13/einkorn-banana-cake/ I also took the plain vanilla cake and made a sour red cherry topping for a lovely dessert this week. Plan to post that one as soon as I sit down and calculate the numbers on the cherry topping.

      1. Kimberly

        Oh yum! I’ve got to try them, love the cherry one. Another reason I’ll be canning my own cherries this year. Happy Baking…

  2. Margery Zeller

    You recommend no substitutions, but living full-time in an RV, space is limited so storing a gallon of Tropical Traditions Palm Shortening is not possible. Amazon sells Spectrum Organic Palm Shortening in a smaller quantity. Any pitfalls I should know about using that? Thanks, Peggy!

      1. Margery Zeller

        Thanks, Peggy. You are so conscientious in responding to questions. Thank you…and thank you for such great recipes that makes it possible for us not to feel deprived. 🙂

  3. Kathy

    You invited tales of success and failure, so I will share my success, even though I had to deviate from your recipe. I spend my summers at the cottage where availability and space to store ingredients is very limited. I am also in Canada where I have not found a source for Einkorn flour, so having bought lupin flour on-line to make your cookies, I decided to try a small batch of the mix and sub that for the Einkorn. I know Peggy that lupin flour makes you ill, but I report my experiment in case it helps someone else who wants to try your mix and who also needs to substitute. And, I didn’t have palm shortening (don’t know where I could get it), dreaded using Crisco, so used butter. I like to live on the wild side…. I thought, as long as I am experimenting, I would try an impossible pie with your mix, one that did not call for a lot of mix just in case, and I have to tell you it WORKED! I made the coconut custard pie with 1/2 cup of bake mix, solid coconut oil (since my mix already had butter in it), 1 3/4 cups milk, and 3 extra large eggs, as well as vanilla. I just had a huge piece, since of course it is healthy, and did a little happy dance. I already have enough bread things already prepared, but next week, when we have company I am going to try your biscuits and pancakes with my variation of your mix. I’m thinking I am intrigued enough to try one of the impossible vegetable type pies as well since your mix worked for this dessert variation. Wish me luck!

    1. I’m so glad your experiments are to your liking, Kathy. And funny you should mention the Impossible Pie recipe. I JUST pulled that up on the net this week to try it with my mix. Is that weird or what? Anyway, Glad to hear the pie worked! And it gives me courage to go on and try it with my Einkorn mix. 🙂 Happy kitchen experimenting to you! And thanks for your detailed feedback! I really appreciate it!

    1. There’s out flour in THIS mix, Theresa. It’s pretty high in carbs, so I have never used it very much, or as the sole flour in a recipe. I have used very tiny amounts only. Oat fiber, on the other hand, has almost NO carbs and it brings the same flour-y taste to the final baked goods as oat flour. So I tend to choose oat FIBER every time over oat FLOUR. But I decided a little of both might be advantageous in my new mix and I think they both work well here.

  4. Arlene

    Hi Peggy. Does this mix need to be refrigerated? I’m thinking of the palm shortening here…have never worked with it. Thanks in advance! 🙂

    1. Although recipe states to refrigerate, palm shortening is stable at room temperature. I keep a canister of it by the stove all the time and have no problems. I kept my first batch of the bake mix in the fridge, but have kept my second batch on the kitchen counter in an airtight cannister. It’s keeping just fine, so I think I will not refrigerate it anymore. If you decide to refrigerate, bring to room temperature and rework it in your mixing bowl with a fork, as the shortening tends to make the mix clump up in the refrigerator. 🙂

      1. Arlene

        Oh…and can I just use regular shortening to start? Just don’t want to special order for an experiment. I have their coconut oil and love it (tropical traditions). Thanks again!

      2. Carol

        Hi, I have been a low carber for more than 10 years. I have been using barley flour in my baking with no blood sugar spikes. Recently, I made all-einkorn popovers with great results and no cravings. Do you have any info on einkorn glycemic load? Thanks

        1. I don’t Carol. You might check over on the Jovial Foods website. That’s the kind of thing they SHOULD have, or you could ask them via the Contact Us link of an (800) phone number? I don’t check blood sugar, but I’ve not noticed any cravings. But I use VERY tiny amounts in my experiments.

  5. frank weir

    Peggy…my biggest issue with almond flour is how dry my baked stuff turns out. Have never made a moist cookie and they all seem to taste the same too. Could Einkorn improve on this? Granted I am an incompetent cook and baker so that could be the core issue…

    1. I think it can, Frank. And I agree, I don’t like all almond flour baked goods, either. Invariably dry and crumbly to me. That’s when I started adding glucomannan and/or whey protein powder for some of the almond flour in recipes….. to help improve texture. And it did. I’m seeing a bit of Einkorn added takes those improvements a step further. And so long as I don’t add over 1/4 c. total (usually less), it is appearing to do just that and keep the per serving carbs pretty reasonable (for all but those on the very early Induction Phase, that is).

  6. frank weir

    Peggy…why all the caveats? What are the pitfalls? Taste and texture issues? Sounds like it is no where near almond flour as a low carb replacement but does it have advantages over almond flour if perfected? Beyond intellectual challenge, what’s the reason to work with it I wonder? What’s the potential? Thanks for your knowledge. Having your blueberry coffee cake as I type this…delicious…

    1. Just don’t know the answers to those questions yet, Frank. You’ll note, I mentioned it was only posted for a linking convenience for me for posting recipe successes. I’m sure I’m going to have lots of failures. I may learn it’s only good for microwave baking and not oven baking. I may learn it’s only good in cakes and awful for cookies. I won’t know the advantages until I’ve experimented with it a LOT more. I’m “working with it” because I want to explore Einkorn flour and see if THAT product is worth my time for baked goods. If THAT product doesn’t add much, then in fact it is NOT worth the time consuming experimenting. So far, the 4-5 recipes I’ve used the flour in (outside of this mix) have been enough of an improvement to continue tinkering with dabs of it. After all, my goal is to have baked goods as close to those carb-y, flour-laden cousins we are all trying to avoid and at the same time, keep the net carb count under 8-10 carbs per serving. It’s a chemistry experiment and a juggling act, at best. 🙂

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