Please tell me there is a "carb friendly, gluten free" baking mix somewhere??
GSD_Mama
Posts: 629 Member
Well, i don't really care about the gluten part, but as long as it's healthy and low carb.
I'm just trying to make something that doesn't involve Almond Flour. I was looking at all possible low carb flours and now I'm all confused. Sometimes i want to make something quick without spending time on making my own flour.
Any ideas or recommendations?
I'm just trying to make something that doesn't involve Almond Flour. I was looking at all possible low carb flours and now I'm all confused. Sometimes i want to make something quick without spending time on making my own flour.
Any ideas or recommendations?
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Replies
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What are you trying to make, exactly? I have flaxmeal, coconut flour, and almond flour in my pantry as staples, but don't do much "baking," per se. For breading things, I usually use a combo of crushed pork rinds w/ a little almond or coconut flour and spices. For a bread sub, I use the flaxmeal to make a form of the Muffin in a Minute. For a cheesecake crust, I use almond flour w/ butter and sweetener.
I've never been much of a baked goods person and never liked pancakes, waffles, etc., so I haven't had to find many replacements. If you elaborate more on what you're trying to create, I'm sure there will be many suggestions for you.0 -
Haven't tried the pre-mixed stuff myself. The Bob's version you mentioned has some things in it that wouldn't work for me (wheat, lot's of oat stuff, cane juice), so I'd take a pass on that one personally. Whichever is recommended, just check the ingredients to make sure there's nothing in it that would cause negative repercussions for YOU. I'm skeptical by nature of processed things marked "low carb." Especially after what the "low fat" craze did to us years ago...0
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I'm of the opinion that trying to make "low carb!" substitutes is barking up the wrong tree. However, you might be interested in this site -- http://satisfyingeats.com/ -- she uses almond flour by default, but suggests numerous substitutes (the big one being ground sunflower seeds, with shredded coconut making an occasional appearance).
Odds are, you're going to be hard pressed to find the kind of flour you're looking for. This is because flour has two key properties -- 1. it's a starch, and 2. it has gluten. Those two things give it the unique properties everyone is so familiar with. You can make it gluten free and still get a lot of the same properties (thanks to things like xathan gum), but once you remove the starch, you change the entire texture and behavior of the thing you're making. Most of the wheat flour substitutes try to replicate the floury properties, and therefore use a starch of some sort as a base.0 -
I've not found a pre-mix that works for me- but through some trial and error I've found that coconut and tapioca flour (usually in equal parts) is a good ratio for baked goods with the addition of aluminum free baking power and baking soda added in as needed. I've used this for pancakes and biscuits.0
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Thanks guys, i don't bake much, but i'm looking for some great recipes for bread to make at home. I think i found one that looks really good, but i don't know how it taste. It involves flax seed which will probably make it good.
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let us know how it comes out!
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Look up gluten free girl and the chef. She makes her own gluten free bake nix and has many insights on gluten free baking.
That being said I agree with dragon. You're essentially just swapping one starch for another.0 -
That being said I agree with dragon. You're essentially just swapping one starch for another.
I have a homemade bisquick type recipe I used to use all the time pre-LCHF days but it works with almond flour and Id imagine it would work with coconut flour. But if you are trying for bread, bisquick wont work. And I agree with both the above posters, you are just swapping and I am not sure that's what you are looking for.
If you want bread, you can try the MIM bread recipe and see if that works for you.0 -
I guess I'm just looking for bead like texture. I did enjoy my flax MIM muffin I made yesterday 0
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this is my fav so far for real bread like texture: http://lowcarbdudecom.blogspot.com/2007/11/recipe-kims-low-carb-flax-meal-cinnamon.html
i use vegetable oil. i have tried coconut oil but the consistency is not the same.
Disclaimer: yes i know vegetable oil isn't the best option-but i only make these about once a quarter-and when i want the bread texture, i want the bread texture. So for me, it is worth it. Last time i also used 2 Tlsp vanilla extract. They are only slighly sweet and awesome with butter. Also be sure to let the batter sit the five minutes.
One more hint if you use a bigger cupcake size they are more normal looking and bigger.0 -
Thank you Jenny, they look pretty good! 0
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my teenager eats them and she's def not keto, so that's something!0
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Look into Whoopsie (I've also seen it called Cloud) bread. It's very light and won't hold a chili burger or anything, but it's also very satisfying when you just can't have a meal without a "bread" of some type.0
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I have made these before, they were pretty good, but you need a special pan.
http://www.genaw.com/lowcarb/sesame_seed_sandwich_buns.html0 -
You still have to make this baking mix, but this blog has a recipe to make a big batch of low carb baking mix, and then she has recipes using the mix. There's also different variations. I haven't tried it myself, but I've been wanting to! low-carb-news.blogspot.com/p/bake-mixes-baking-and-breads.html0
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Thank you for the link, I'll check it out!0
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you would not believe how happy I am about this baking mix! I hope the biscuits taste as good as they look!
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