I’m so pleased to share a low-carb bake mix I’ve put together. It only has 4.83 net carbs per ¼ cup of mix! That’s fewer carbs than my Einkorn Bake Mix! Regular Pioneer Bake Mix has 25 net carbs per ¼ cup; Bisquick has 27 net carbs per 1/3 c. (or about the same as Pioneer); Carbalose Flour has 4.8 net carbs per ¼ c.; Carbquik has only 2 net carbs per 1/3 c. but has a funny background taste to me, even their new and improved product. So the difficulty when chosing ingredients based on flavor and carb count is indeed very delicate balance.
My inspirational recipe was a low-carb flour mix I saw over on Pam’s Low Carb and Delicious blog (she links to the mix inside the bread recipe). Hers has 18 NC per 1/2 cup; mine has 9.66 NC per 1/2 cup. So a nice carb drop, don’t you think? But isn’t her bread photo a thing of beauty? My goodness, the rise on that loaf in the pic! I plan on trying her bread soon, but with her original flour mix recipe, nothing tweaked, the first time I bake it. Then I’ll turn around and bake it again with my new bake mix so I can readily compare the two loaves. 🙂
I modified considerably both what ingredients I chose to use for my mix as well as the amounts of those ingredients. I have also added several additional ingredients to her original recipe. The final bake mix has produced two baked items for me already that I am quite pleased with: a 2-serving vanilla microwave quick cake
and an oven-baked Blueberry-Lemon Snack Cake (I’ll be posting that recipe soon).
Both the hubs and I found them delicious, with a very smooth texture. Best of all, neither had a funny taste that many low-carb breads have. My next tests will be in my Fluffy Pancakes recipe and I’ll try it in my fav RWS Biscuits recipe. After those, I’ll be trying this mix to make a pie crust eventually, perhaps for my Thanksgiving Pumpkin Pie. Then I’ll know this mix is a keeper.
I think this mix is going to prove to be a good one, so stay tuned for me to be posting new recipes I use it in successfully. This recipe makes a big batch of nearly 11 cups of mix, so you might want to make up just 1/2 this recipe and play around with the mix in 1 or 2 of your favorite, tested recipes and see what you think. I would love your feedback/findings in the comments section below.
4 c. almond flour
1 c. oat flour (I grind mine from rolled oats)
½ c. oat fiber
½ c. Einkorn Flour
1 c. vital wheat gluten
2 c. Carbalose Flour
2 c. unflavored whey protein isolate
1 T. glucomannan powder
4 tsp. baking powder
DIRECTIONS: If grinding your own oat flour (my 2 local grocers don’t carry oat flour that is pre-ground), do this step first, letting your food processor or blender run a pretty long time for the finest grind possible. This will lead to better texture in your final baked goods. When you have 1 cup of oat flour ground, place in large mixing bowl. Measure all other ingredients into the bowl. Stir well. Then stir well at least 4 more times! You want the ingredients uniformly mixed. Spoon mix into lidded container and store in your pantry for use whenever you want to bake. Since there is no fat or sweet item in this, you will, of course, have to add butter/oil/fat and and naturally, sweetener if making a dessert recipe. Eggs and possibly cream/liquid will be needed for binding and moisture to achieve the correct batter thickness.
NUTRITIONAL INFO: Makes about 11 cups bake mix.
1 cup mix: 443 cals, 24.9g fat, 33.78g carbs, 14.44g fiber, 19.34g NET CARBS, 34.4g protein, 223 mg sodium
¼ cup mix: 110 cals, 6.22g fat, 8.44g carbs, 3.61g fiber, 4.83g NET CARBS, 8.61g protein, 55.7 mg sodium