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I don’t know why I didn’t come up with a baking mix before. I’ve always used a blend of low carb flours to bake with because the end product turns out more “normal”, but until the advent of the THM Baking Blend, I didn’t understand just how much easier it is to just pull one bag out of the pantry rather than assorted containers of coconut flour, oat fiber, ground golden flax, etc., etc. I guess I thought that mixing up a blend of flours for baking would be more of a pain than it was worth, but that is so totally untrue. It’s as easy as dumping 5 ingredients into a plastic container with a sealable lid and shake-shake-shake. When you’re ready to use it in a recipe, you only have to get one container out! PLUS, the baked products made with this baking mix – they have a wonderful texture.
Let me just add a very important note in right here before I keep talking about this baking mix and what it’s made of. I wholeheartedly endorse the THM Baking Blend. It is wonderful stuff. I love using it. I just wanted to have an alternative for a) people with a nut allergy (since THM Baking Blend uses almond flour), b) when THM Baking Blend is out of stock (it’s so good that it just flies off the shelves!), and c) people who just prefer to mix up their own stuff.
I tried to formulate this recipe to be similar to the THM Baking Blend, but it’s not a 1:1 substitute. When using small amounts, I have had success substituting my Baking Mix 1:1 with THM Baking Blend, but when using anything beyond 3-4 tablespoons, you’ll need a little less of my Baking Mix than the Baking Blend (or just add more liquid) – my friend Anna says that she uses 3/4 cup of my Baking Mix for every cup of THM Baking Blend called for. That’s definitely a good place to start! My Baking Mix is a little “drier” and soaks up more liquid. For example, I used the same amount of my Baking Mix as THM Baking Blend in this 5 Ingredient White Cake and it turned out great (the recipe calls for 3 T). In these Powdered Sugar Mini Donuts, I had to add 6-8 more tablespoons of water when I used the same amount of my Baking Mix as the THM Baking Blend the recipe called for. The donuts tasted very good and turned out great.
Like THM Baking Blend and many low carb flours, my Baking Mix needs plenty of liquids and “conditioners” (water, eggs, sour cream/Greek yogurt, etc.) in order to turn out something fluffy and moist.
In this Baking Blend you will find
- whey protein powder (adds structure)
- coconut flour (a fairly cheap low-carb flour that soaks up a lot of liquid)
- ground golden flax (another cheap flour that you can purchase or grind yourself in a coffee grinder using whole golden flax seeds)
- oat fiber (a good-priced low-carb, low-fat flour…THM sells a gluten free version)
- xanthan gum (adds structure and smoothness)
Using coconut flour and oat fiber in this Baking Mix means that it soaks up a fair amount of liquid (both of those flours are really “thirsty” flours). When you mix it into a recipe, the batter might be runny at the beginning, but in a couple of seconds, the dough will start getting thicker before your very eyes. Keep this in mind when you’re developing or tweaking recipes and start with a small amount of Baking Mix, adding as you go.
Substituting other product brands will generally not be a problem, but be aware that there can be slight variations in product that may affect the taste of your baking mix and how much liquid it soaks up. I have found that oat fiber especially can vary in taste. I like LifeSource brand from Netrition because it’s a light color with minimal taste. The only other brand I’ve tried is NuNaturals brand which is darker and definitely has a stronger flavor of which I’m not a huge fan.
I have tested this Baking Mix in this 5 Ingredient White Cake and these Powdered Sugar Mini Donuts. I used the Baking Mix to develop this awesome brownie recipe, and I’ll be releasing a few more Baking Mix recipes in the next week or two, as well as hopefully testing some other old recipes with it. You can click here to view all my recipes that have been tested with this Baking Mix. Again, you can use this Baking Mix in recipes that call for THM Baking Blend, but you won’t need quite as much of it to equal the same amount as Baking Blend.
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Allergy people: I have labeled this as nut free based on the fact that most people who are allergic to tree nuts can in fact eat coconut. “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.” (Information obtained from FoodAllergy.org)
You can find this recipe in my cookbook, Necessary Food (page 157).
- Combine all ingredients in a plastic container with a tight lid (I use a Tupperware container) and shake thoroughly. Yields 7½ cups baking mix (30¼ cup servings).
- Each ¼ cup serving contains 4.4 grams of fat and 3.34 g net carbs, as well as 6.27 grams of protein. If you stay within the serving size, this just sneaks in as a THM:FP if you add no other fats to the recipe. However, this baking mix is better suited for THM:S baking.
- This baking mix is slightly drier than THM Baking Blend. If using small amounts of flour, you can probably do a 1:1 substitution, but if you're using more than 3-4 T of flour, you'll probably want to use a little less of my baking mix than you would THM Baking Blend. My friend Anna says that she uses ¾ cup of my Baking Mix for every cup of THM Baking Blend called for. That's definitely a good place to start!
Need to be dairy free? Try substituting collagen for the whey protein powder.
- Pristine Whey Protein Powder, gluten-free oat fiber, and THM Baking Blend can be purchased from the Trim Healthy Mama online store as well as Swanson Vitamins. (Swanson offers free shipping on orders over $50!)
- I actually use this protein powder from Swanson because it’s the cheapest and best tasting I’ve found. THM recommends their own brand over Swanson’s because they prefer whey protein isolate instead of whey protein concentrate, but the nutritional info on Swanson’s is still good so I use it. It does have a slight vanilla flavor, but I haven’t personally had an issue with that in savory applications because the amount in the mix is small enough.
- If you want to have a dairy-free baking mix, try substituting collagen for the protein powder in equal amounts. Great Lakes brand is great. THM also sells a collagen product. You can actually get collagen in bulk for much cheaper off of Great Lakes’s website! Click here.
- Oat fiber from Netrition.com (not gluten free)
- Pre-ground golden flaxmeal
- Xanthan gum