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Briana’s Baking Mix is perfect for low carb or Trim Healthy Mama baking! It’s the perfect homemade alternative to THM Baking Blend. THM Fuel Pull (FP) and gluten free
If you can’t use THM Baking Blend due to a nut allergy, this baking mix will take care of you. It doesn’t use any almond flour.
Click here to pin this recipe!
Why I love using a baking mix
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 THM Baking Blend I didn’t fully comprehend how much easier it is to pull one bag out of the pantry instead of assorted containers of my favorite alternative flours. Making this homemade baking mix is as easy as dumping 5 ingredients into a plastic container with a sealable lid and shake-shake-shake.
I wholeheartedly endorse THM Baking Blend. It’s wonderful stuff. I love using it. I just wanted to offer an alternative for A) people with nut allergies (since THM Baking Blend currently contains almond flour) and B) people who prefer to mix up their own stuff.
How my baking mix compares to THM Baking Blend
I tried to formulate this recipe to be similar to 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 for THM Baking Blend, but when using anything beyond 3-4 tablespoons you’ll probably need a little less of my baking mix than the THM Baking Blend called for in the recipe. You could also try keeping the baking mix amount the same and just adding more liquid to compensate since my mix is “drier” and soaks up more liquid.
GENERAL RULE OF THUMB: start with 3/4 cup of my baking mix for every cup of THM Baking Blend called for in a recipe, then adjust from there with a few tablespoons of baking mix or liquid until the batter looks right.
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 tablespoons). 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 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.
A little math
- If a recipe calls for 1 1/2 cups of THM Baking Blend, convert that amount to a fraction: 1.5 cups.
- Plug it into the formula: .75 x 1.5 = (quantity of my baking mix in cups)
- Solve: 1.125 cups = quantity of my baking mix
- To turn the .125 into a tablespoon measurement, multiply by 16, since there are 16 tablespoons in a cup.
- .125 cup = 2 tablespoons
- So, for every 1 1/2 cups of THM Baking Mix, try 1 cup + 2 tablespoons of my baking mix and adjust from there.
Ingredients you’ll need
- collagen or whey protein powder – these add structure to the baking mix, essentially helping make up for the lack of gluten protein.
- coconut flour – this is a fairly cheap flour that soaks up a lot of liquid. You can often find it locally, or you can purchase it online. I use storebought coconut flour in this recipe. It soaks up a lot more liquid than what you get if you grind unsweetened coconut flakes yourself, so you’ll need to use storebought coconut flour for all the measurements to work out correctly.
- golden flaxmeal – this is another cheap flour that you can purchase (locally or online) or grind yourself in a coffee grinder using whole golden flax seeds. I prefer to use golden flaxmeal because it’s lighter in taste, texture, and color than dark flaxmeal. Some flaxmeals don’t specify what kind of flaxseeds they’re made from. They’ll work, but get golden flaxmeal if you can.
- oat fiber – this is a really fine, dry flour that soaks up a lot of liquid and isn’t as gritty as coconut flour. I don’t know of any great substitutes. Some people use psyllium husk in its place, which I have not personally tried, but I’ve heard that can throw some recipes off. Not all brands of oat fiber are good. I really like LifeSource brand because it’s a light color with minimal taste. I’d stay away from NuNaturals brand oat fiber; it has a strong flavor. Trim Healthy Mama sells a gluten free oat fiber. Oat fiber can usually only be found online.
- xanthan gum – this adds structure and smoothness. You can usually find it locally, or you can order it online. Substitute glucomannan if you prefer.
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 the baking mix into a recipe the batter might be runny at the beginning, but it will thicken up in seconds. Keep this in mind when you’re developing or tweaking recipes and start with a small amount of baking mix, adding as you go.
Allergy note
I have labeled this baking mix 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)
How to make this baking mix without coconut flour
Alyse from @fuelingthechaos on Instagram gave me permission to share how she makes my baking mix without coconut flour! Alyse replaces the coconut flour with an equal mixture of sunflower seed flour, golden flaxmeal, and oat fiber. She says, “I sub this blend the same way it was recommended on your blog (3/4 cup per 1 cup of [THM] Baking Blend…sometimes I’ll add a little bit more if needed, but that’s my usual starting point) and it’s worked well in everything I’ve tried it in. It is also important to note that the sunflower seed flour can interact with baking soda and cause a green color if that chemical reaction takes place.” Thank you so much, Alyse!
Click here to see all my recipes using this baking mix!
“My baked goods aren’t fluffy. What am I doing wrong?”
You may not be doing anything wrong. Low carb baking is going to have different results from “normal” baking, no matter what you do. There’s no gluten in a low carb baking mix like mine, so you’re going to be missing that structure (and therefore fluffiness) of baked goods made with wheat flour. You can compensate in low carb baking by adding things like xanthan gum, extra eggs, and protein powder to mimic the structure found in gluten, but the result is still going to have a different texture.
It takes some getting used to, and some people just prefer to skip things like cakes and cookies and make things like cheesecakes and ice creams instead that don’t rely on flours.
If you’re not used to alternative baking, definitely use recipes formulated for the particular flour/baking mix that you’re using. Low carb flours soak up different amounts of liquid, so you can’t just substitute them for white/wheat flour, or even substitute say, almond flour for coconut flour. My baking mix contains a lot of coconut flour and oat fiber (which are both very thirsty flours that soak up a lot of liquid), so you would need less of my baking mix in a recipe than you would need of regular white flour or even almond flour.
Once you get used to alternative baking you can start experimenting with converting recipes yourself! Keep in mind that adding more eggs or other stabilizers/proteins and/or conditioners like liquid/Greek yogurt/sour cream can help produce something more moist and fluffy.
“Can I swap your baking mix for white or wheat flour in a recipe?”
Short answer – no. At least not in a 1:1 ratio. As I said above, my baking mix is more thirsty than white flour is, so you would need less of my mix than the amount of white flour that the original recipe calls for. You may also need to compensate by adding more eggs or other stabilizers/proteins and/or conditioners like liquid/Greek yogurt/sour cream. It will be an experiment!
To clarify – there’s nothing wrong with experimentation. 😉 That’s what I do all the time….
You may also enjoy:
You can find this recipe in Necessary Food (page 157) as well as Convenient Food (page 345). I updated the nutrition information and tidied things up here on the website in March 2021.
Briana’s Baking Mix
- Total Time: 5 mins
- Yield: 36 servings (1/4 cup or 21.5g)
Description
Briana’s Baking Mix is perfect for low carb or Trim Healthy Mama baking! It’s similar to THM Baking Blend in application and nutrition. See the notes below for allergy and nutrition info as well as suggestions for how to convert from Briana’s Baking Mix to THM Baking Blend, and vice versa. THM Fuel Pull (FP)
Ingredients
3 cups (336g) coconut flour
2 cups (149g) oat fiber (use gluten free oat fiber if necessary)
1 1/2 cups (156g) golden flaxmeal
1 cup (139g) collagen or plain whey protein powder (96g)
1 1/2 teaspoons xanthan gum
Instructions
Combine all ingredients in a plastic container with a tight lid and shake thoroughly to mix. I store this baking mix (usually a double batch) in a Tupperware container at room temperature and have not had it go rancid (even after many months), but the freezer is probably best for long term storage.
THM LIMITS: My baking mix has similar nutritional info to THM Baking Blend (see below for nutrition facts). You can use up to 1/2 cup (per serving) in a THM FP or E setting without going over the fat limits, and you can use up to 3/4 cup (per serving) in a THM S setting without going over the net carb limits.
CONVERTING FROM THM BAKING BLEND: 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 tablespoons of flour you’ll probably want to use a little less of my baking mix than you would THM Baking Blend. Try 3/4 cup of my Baking Mix for every cup of THM Baking Blend called for, then adjust as needed with more baking mix or more liquid.
CONVERTING FROM OTHER FLOURS/TROUBLESHOOTING: This is an inexact science, but I’ve given some tips in the blog post above.
Notes
Ingredient availability and substitution: I typically buy coconut flour, oat fiber, collagen, and xanthan gum online. I buy flaxmeal from Walmart. You should be able to find coconut flour and xanthan gum locally too. Oat fiber and collagen are harder to find in stores, although collagen is becoming more prevalent. If you don’t have the flours listed, your resulting mix won’t act the same in recipes so I don’t have any great foolproof suggestions. Coconut flour and oat fiber in particular are hard to substitute for. (Some people use psyllium husk in place of oat fiber, but I haven’t personally tried that and I think results can vary depending on the recipe.) You can probably use almond flour in place of the flaxmeal, but your mix will not be nut free. You can use glucomannan in place of the xanthan gum if you prefer.
“I can’t eat __. Can I still make your mix?” If you can’t have one or several of the flours I mentioned due to allergies, don’t let that hold you back! Use this recipe as a springboard and make a mix of the flours that you CAN have. Do a little experimentation to see how your mix acts in recipes and how much you need to use.
Making this baking mix without coconut flour: Alyse from @fuelingthechaos on Instagram gave me permission to share how she makes my baking mix without coconut flour! Alyse replaces the coconut flour with an equal mixture of sunflower seed flour, golden flaxmeal, and oat fiber. She says, “I sub this blend the same way it was recommended on your blog (3/4 cup per 1 cup of [THM] Baking Blend…sometimes I’ll add a little bit more if needed, but that’s my usual starting point) and it’s worked well in everything I’ve tried it in. It is also important to note that the sunflower seed flour can interact with baking soda and cause a green color if that chemical reaction takes place.”
Plain whey protein powder: I recommend using this mix with collagen or plain whey protein powder in case you use it in savory recipes, but I have made it with (unsweetened) vanilla whey protein powder with success. The amount is small enough that the taste isn’t very noticeable. I wouldn’t recommend sweetened or chocolate protein powder though….
Allergy info: For a gluten free baking mix, use gluten free oat fiber. Egg free. For a dairy free baking mix, use collagen instead of whey protein powder. This recipe is nut free as written. (Most people with nut allergies can have coconut products, but check with your doctor first to make sure.)
You can find this recipe in Necessary Food (page 157) as well as Convenient Food (page 345). I updated the nutrition information and tidied things up here on the website in March 2021.
- Prep Time: 5 mins
- Category: Baking
- Method: Mixing
- Cuisine: Low Carb, THM FP
Keywords: trim healthy mama, thm, baking blend, homemade baking blend, gluten free flour
This post was first published on September 1, 2015. It was tidied up and the nutrition info was updated in March 2021.
Also, I was thinking of using TRUVANI UNFLAVORED PROTEIN POWDER….I think that has Pea Protein. What do you think???
Thank You, Hoping you’re doing Well
Any neutral flavored protein powder would probably work. 🙂
How about EGG white Powder??? Would that work ok???
Any neutral flavored protein powder would probably work. 🙂
Brianna,
I have a Question about your Baking Mix. I Have A Sensitivity to Collagen, Whey and Gelatin. What Can I use to add Structure to Your Baking Mix i/o The Collagen or Whey???
Thank you
Hi Moya…can you use something like egg white protein or pea protein? That would be my first suggestion. If not, you could just try it without and see what happens.
Im going to try this with some Atkins recipes AND try to convert some of my favorite sweets to low carb using your mix!
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There’s 7.5 cups in this recipe. How do you get 36 1/4 cup servings? I only get 30. Am I missing something?
Haha…that is a very good question. I must have actually measured the finished product and I’m guessing the discrepancy comes from the flours being fluffed up after shaking the mix together.
I have an allergy to flaxseed. Is there anything I could replace it with? Or something you would suggest? Thank you!
I would try almond flour. 🙂
Sometimes my baked goods have a gritty texture. Any thoughts on how to avoid that? Do you think processing the mixture with a food processor or one of the ingredients in a coffee grinder might help?
Hmm…no thoughts right off the top of my head. Coconut flour may be the culprit so you could try grinding that finer? It may depend what brand you use. Maybe try a different brand and see if that helps. You may also just find that you’re like me and prefer desserts made without alternative flours. 🙂
I have been using your baking mix for years. It’s a winner! Came back to look at this page for reference and thought I should post so people know they are getting a good recipe. Thanks Briana!
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Thank you so much, Amy! That’s so thoughtful!
I used your blend to make my Aunt Arlene’s Banana bread! It came out fabulous! I did reduce the flour measurement and increased the eggs but it was just as delicious as I remembered!
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That is great to hear! So glad it worked out for you!
Do you have a chocolate cake recipe using your flour blend?
Here’s one! Check the notes section of the recipe for a baking mix option: https://www.briana-thomas.com/basic-chocolate-layer-cake/
I think I have a few more chocolate cake recipes in Necessary Food too.
Is there a “rule of thumb” for the amounts of your baking blend mix when substituting it for regular baking mix…seems like 1:1 will not work. I have a Southern Sausage Breakfast Cake recipe that calls for 2 C. regular baking mix and the batter is pretty thick with that already – any suggestions? Thanks for your help!
Hi there! I’m not sure what you mean by “regular baking mix.” Could you clarify? In the blog post here I’ve included ratios for substituting for THM Baking Blend, but beyond that I don’t have any ratios for substituting for other products. When working with alternative flours it’s an experimental guessing game I’m afraid. Alternative flours, especially oat fiber and coconut flour (which this mix contains) are generally a lot thirstier than white/wheat flour, if that helps. Maybe you’re referring to a Bisquick type baking mix? This would not be a replacement for that since this is just a mix of flours and does not include fat/leavening/seasoning. This is a low glycemic replacement for Bisquick mix: https://www.nanaslittlekitchen.com/thm-friendly-bisquick-style-baking-mix/
I love this recipe and have it on hand in my freezer at all times. 🙂
The uses for it are endless when paired with Briana’s cookbooks and all THM cookbooks.
It, by far, gives the closest texture to the “real” stuff that is terribly unhealthy for the body.
Thanks, Briana, for all you have done to advance the THM lifestyle with your recipes!
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I’ve used this recipe for years and love it! I always keep it on hand!
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I am fairly new to THM and i was so happy to find this recipe because its difficult for me to buy the THM baking blend because I live overseas. I ordered all the ingredients so I can make this. But I noticed on the back of the xanthan gum bottle that it says not to give to children under 2 years of age. I have a 1 year old daughter and do you think its ok to give her the baked goodies with that in there? It’s probably such a small amount but I don’t know if its ok….
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I did some research and I think this is probably why that warning is there >> https://www.stlmag.com/Simply-Thick-A-Tragedy-No-One-Saw-Coming/
Either that or because the xanthan gum swells when it comes into contact with water and could cause choking if given on its own and not properly mixed? In either case I doubt your daughter is at risk for anything when eating a small amount in baked goods, but that’s your decision. 🙂
We first used this recipe as it was cheaper to make than ordering the main name brand option. We have used it not only with Brianna’s recipes, but also for the main THM cookbook recipes, including the newest cookbook with Rashida and the infamous brownie cheesecake. (*drool) It has been perfect for my teenage daughter to experiment with. I can rest easy knowing she can use these alternative ingredients and it turns out perfectly without waste! I prefer the taste of this blend recipe versus the THM brand especially because the coconut flour taste isn’t as strong. (thank you thank you thank you)
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I’m so glad this works for you in the THM cookbook recipes!
This is my favorite homemade baking blend!
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I love this recipe and, quite honestly, use it and the THM BB at the same time in my baked goods. It makes for lighter and closer to “regular” baked goods.
I especially love this for French toast in a bowl. Yummy!!
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How is this baking flour used as a sub for wheat fours? Would it be 1-1 or other? thanks
I don’t know of an exact ratio for that. Subbing for wheat flours is an experiment because the low carb flours in this baking mix have completely different properties from wheat flours and may require additional liquids and/or proteins or thickeners (eggs, xanthan gum, etc) due to the absence of gluten.
This is my go to baking mix. Thanks!
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My family has used your baking mix for many years now and we love it!
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I had purchased THM Baking Blend in the past (and it’s wonderful), but I wanted the option of a baking mix that I could make using ingredients found at my local grocery store. I live on the west coast, so my THM orders tend to take a very long time to arrive, (through no fault of their own), which when I am running low of baking mix, can be a nail-biting experience.
I tried a different homemade mix and it didn’t work out quite as well but then I found your mix and it was PERFECT. Thank you!
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I’ve been using this recipe for all my baking for 3 years It’s so easy and works great in any recipe calling for baking blend.
This is the only baking mix we use since my daughter is allergic to almond flour! It works great! Highly recommend!
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I love to keep a batch of this flour on hand! I don’t do alot of baking with it but muffin in a mug is something I like to make!(my 5 yr old begs for them!) Iv been experimenting in the low carb stuff…. and love using ur recipes! Thanks again!
I love this baking mix!!
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I’ve been using this recipe for ALL my THM baking for over 3 years now. I can’t say enough good about it!! I make 2 batches at a time and keep one in the freezer. Whr
En the second batch is about half gone ,I repeat. Thank you Briana for an EXCELLENT recipe, again!
That is great to hear, Diana. Thank YOU!
It works perfectly and is low cost.
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It is a wonderful baking blend mix. I’ve also used it as a thickener in gravy.
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Good to know!
How much is your flour mix
where do I order it from
It’s not available for sale; you make your own using the recipe in this blog post. 🙂
I love this baking mix! It is my favorite! Thanks for sharing!
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I love Briana’s baking mix! It is a great alternative to the THM baking mix. I actually like it better in many instances, I think baked goods turn out a little fluffier. It is somewhat less expensive to make your own as well.
I follow Briana’s blog and have her cookbooks. They are great additions to the THM lifestyle!
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Aw, thanks, Barb! I’m glad you find this mix to be a good alternative to THM Baking Blend!
Great recipe for all things yummy! I usually have Trim Healthy Mama baking blend, but when I don’t I know this recipe will save the day! Plus I use it for all of Briana’s recipes!
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That’s great that you use both!
I have used your baking mix for the past several years successfuly before they came out with the THM Baking blend. I use THM Baking Blend for convenience and only purchase during sales so I still make up a batch of this mix when I run low.
I have both of your cookbooks and go to them frequently for your great recipes.
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Aw, thanks so much, Janice! I’m so glad you enjoy the recipes!
THM Baking Blend actually came out before I released this recipe, but it’s been so long ago that it’s hard to remember back that far. 😛
Life saver. I’ve been using this regularly for a long time and we love it
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I’m so glad to hear that, Mary! Thank you!
Very good !!
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I know you said you don’t recommend substitutions, but my son has a coconut allergy. Any idea what might work in place of the coconut flour?
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I’m afraid I don’t know of a great swap for the coconut flour. Your best option is to just create your own mix using the flours he can have and then experiment a little to see how it compares in measurement to other mixes in recipes. The THM Allergen Free Facebook group may be a good resource for you!
Hi Briana,
I really appreciate all the work you put into your recipes. I’m wondering if you have any suggestions on what I can use instead of flaxmeal. I am allergic to it which makes it difficult to find a low carb bread especially one that is a FP.
I would try almond flour in place of the flaxmeal.
Thank you so much, Briana! I am just starting with THM, and my husband is deathly allergic to almonds, so I was casting about for a substitute for almond flour in THM baking blend and found your information. Thanks again!
Hey I was wondering for the ultimate brownies, do I have to use 1/3cup of baking mix and 1/3 cup of oat fiber?
Yes, that’s correct >> https://www.briana-thomas.com/brianas-ultimate-brownies/
Is this stored in pantry or in the fridge? If you store yours in the pantry, do you have an idea of its shelf life? I had the impression that flax should be stored in fridge/freezer once ground. I would love to store this in pantry to save space in my fridge. Thank You!
I always just store mine in the pantry, but feel free to store in the fridge/freezer to extend the shelf life if you feel more comfortable with that. Just let it come to room temperature before using in recipes. I’ve kept this baking mix in the pantry for months and months in a Tupperware container and it’s never gone bad.
Hi Briana,
Do you know how much “liquid” to add to each 1/3 cup coconut flour and how much of “EACH TYPE” liquid equivalent that would be ?
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Hi Sue, I’m afraid I don’t understand your question. I’m sorry!
How many calories are in your mix per 1/4 cup?
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I’m sorry – I don’t have that calculated right now. I’ll try to update it in the future.
Help! I need a baking mix with out coconut flour. Can you help?
I’m afraid I haven’t experimented with anything like that. I’m sorry!
love to have something like your baking mix, but can’t use oats, oat fiber.. recommendations please.
I’m afraid I don’t have any great 1:1 substitutions for the oat fiber. I know that some people use psyllium husks in its place, but I’m not sure that that works for every recipe and I’ve never personally tried it. Oat fiber is a really fine, dry flour that is hard to replace. I’m sorry! Perhaps you could make your own mix of the flours that you can have, then do a little experimentation to see how it acts in recipes.
My son is allergic to coconut. Is there a substitute for the coconut?
I have not personally experimented with one. Replacing the coconut flour with another flour will likely change the consistency/thirstiness of the baking mix when using it in recipes.
So I’m understanding that where ever baking blend is asked for this could be a replacement ?? For cakes, muffins etc. ?
I’m just starting THM. and don’t know how to cook. I baked a cake in THM, didn’t have baking blend so used Almond flour, well it baked the 30 mins. and was still in a pudding state..lol
Been eyeing your books.
I’m afraid it’s not quite that cut and dry. 😉 Unfortunately! Different alternative flours soak up different amounts of liquid and have different properties (as you found out with the almond flour!). My baking mix recipe will work in my recipes that call for it specifically. It can probably be used in other recipes that call for other baking blends/mixes, but depending on the ratios in those mixes you may need to adjust the amount of baking mix used because some are drier (soak up more liquid) than others, depending what flours they contain and how much of those flours. I’m afraid it’s just something you’ll have to experiment with and get a feel for. I’m sorry I can’t give a more definitive answer!
Hi, my husband can’t have whey and collagen is pretty expensive. Can you substitute pea protein in place of the whey protein?
Thank you!
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I’ve never used pea protein so I can’t speak from experience, but as long as it has a mild flavor that would probably work.
Hello briana, would the mix work if i totally omit whey protein or collagen?
These two are expensive items that im unable to afford.
I’ve never tried it without those so I’m afraid I don’t know how that would affect the measurements used in recipes. It should be fairly similar, but you’ll be missing some of that structure that you get from the added protein (since you don’t have the protein of wheat gluten for structure in alternative flours). You’re welcome to try it! You’ll just have to experiment a little.
I would just like to say that I have used this recipe for about 4 years now and it has been working very well for me and my family. (Mostly I use it to make muffin in a mug or pancakes). From time to time, I have used half coconut flour and half almond meal but I am always aware that this adds more fat and calories to this blend. My husband and I are both distance athletes who try to keep our glycemic load low so this works great for us. 🙂 Anyway, thanks for the recipe Briana!
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I’m glad you enjoy it, Anna! Thanks for the comment! You may also want to keep in mind that using almond flour instead of coconut flour may throw measurements off when using this mix in recipes since coconut flour soaks up way more liquid than almond flour. In small amounts it may still measure the same, but in larger quantities you may notice a difference.
For your coconut flour do you grind coconut or buy coconut flour. Thank you
I use storebought coconut flour in this recipe. It soaks up a lot more liquid than what you get if you grind unsweetened coconut flakes yourself, so you’ll need to use storebought coconut flour for all the measurements to work out correctly. 🙂
I’m a complete newbie and am low carb/dirty keto. I found this recipe looking for low carb flours without almond flour. I have never used THM flour, so I don’t have those kinds of recipes to substitute. How would I use this in my own recipes, ones that I used to use wheat flour for, please? What do I use to add moisture or for more bulk(if I use less of this mix than wheat flour? I can’t find that kind of info for THM flour anywhere!
Thanks!
Hi there! I’m afraid I’m not aware of a hard and fast conversion ratio for a low carb baking mix like this in comparison to white/wheat flour. They act so differently and the flours in this baking mix require more liquids, conditioners like sour cream, and eggs and other proteins for structure to replace the gluten protein in wheat flour. You can find lots of recipes using this baking mix here on my website (here’s an index of all of them: https://www.briana-thomas.com/indexes/fuel-type-allergy-info-theme/baking-mix/). There are so many low carb recipes available on the web nowadays that your best bet is to decide what kind of recipe you want to make and then do a Google or Pinterest search to see if the low carb adjustments have already been made. Hopefully you’ll be able to find options using low carb flours that you’re able to use! You could try substituting my baking mix for almond flour in low carb recipes, but again, there’s not a hard and fast conversion ratio and it will take some adjustments to switch between the two. My mix would soak up more liquid than plain almond flour would, so you’d need less of my mix and perhaps more eggs because of the high concentration of coconut flour in my mix. 🙂 Coconut flour and oat fiber are both really thirsty flours.
Do you have any suggestions on substituting an alternative for the oat fiber? One of my grandsons has Celiac disease and among his food sensitivities is oats and almonds, which equals no oat flour/fiber and no almond flour!! I’m experimenting with a THM berry cobbler recipe by substituting with sunflower seed flour for the almond. I may have to play with the texture a bit.
Thanks for all your great info for a THM newbie!
Hi Anita! I’m afraid oat fiber is a hard one to substitute for because it’s such a fine, dry flour! I know some people use psyllium husks in its place with success, but I think it can depend on the recipe because psyllium can have a more rubbery texture. Perhaps you could just try making your own blend using the flours your grandson is able to have? You’d just need to do some experimentation to see how much liquid it soaks up in recipes compared to other blends.
I’m enjoying your site. I’ll try the Greek yogurt soon. I’m interested in the Baking Mix. I have whey protein isolate powder. Can I use it the way you are using whey protein powder? OK? or variations to my version of Baking Mix?
Yes, as long as your whey protein isolate powder is unsweetened and a neutral flavor you should be able to use it in any of my recipes calling for whey protein powder. 🙂
How much does this end up costing per pound?
I’m not sure; I haven’t calculated that out.
Hi. I am new to this site. I am interested in making your baking blend. I am wondering how long a shelf life it has? And can it be stored in the fridge/freezer?
Thanks.
I don’t have an exact answer for that, but I keep mine in a sealed Tupperware container in the pantry for months with no issues. 🙂 Storing in the fridge or freezer would extend its shelf life even further, I’m sure.
I am allergic to oats so I can’t use your baking blend or THM blend. Can you recommend a substitution for the oat fiber? Maybe buckwheat flour? Or quinoa flour? Or tapioca flour? Thank you!
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I’m afraid oat fiber is pretty hard to substitute for since it’s so unique in texture (really fine and dry and soaks up a lot of liquid) and has no net carbs or fats. Some people use psyllium husk fiber, but I haven’t personally tried that and I’ve heard that sometimes it can make things a little rubbery. Some people love it, though. That’s probably the first thing I’d try; maybe make a smaller batch of the baking mix to test it out? Buckwheat flour is an E fuel (this baking mix is a FP in small amounts or an S in larger amounts, so adding a carb source would make it lean towards a crossover) and needs to be sprouted or soured to be used on plan. Quinoa flour is also an E fuel and fairly strong in flavor. Tapioca flour is not on plan. I’m sorry it’s not a cut and dry answer! You could also just try using a combination of the S/FP flours you CAN have and then do some testing in recipes to see how much you need in comparison to other baking mix recipes. 🙂
Does this need to be refrigerated
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I don’t refrigerate mine. I keep it in the pantry in a Tupperware container. 🙂
The baking mix, is is used only for baking ir is it used for cooking as well when say a dinner recipe calls for just Almond flour? Can it be used as an anytime flour?
It really all depends on the recipe and the texture needed. 🙂 This wouldn’t be a straight substitute for almond flour since the flours in this baking mix soak up more liquid than almond flour does. For breading things this should work, especially if you add some spices to it. For thickening things like soups and gravies I prefer to use a combination of oat fiber and xanthan gum for a really smooth texture. The coconut flour in this baking mix would be more gritty in a gravy.
Unfortunately this baking mix doesn’t do well if you substitute Hemp protein for the whey protein. :} Any idea what might taste good made with this baking mix with the hemp protein mixed in? I hate to waste it all but it definitely has a different taste 🙂
I’m afraid I’m not sure! I’ve never used hemp protein so I’m not sure what kind of flavors it’s bringing in. I’m sorry!
Briana, does your baking mix leave a coconut flavor to the items it is used in since it has so much coconut flour in it?
I personally don’t notice a coconut flavor, but that may depend on the brand of coconut flour you use and individual taste buds. 🙂
I’m looking for an option for a friend who has a coconut allergy in the household. Both yours and the THM baking blend contain coconut flour. Do you have any thoughts or suggestions? She just started THM and I don’t want her feel like she has no options but I’m not knowledgeable enough about all of the flours to figure out what to use or substitute.
I’m afraid coconut flour is a really hard one to substitute for since it’s so unique and soaks up so much liquid. I don’t know of any coconut-free baking mixes off the top of my head, but her best option would probably be to make her own mix of on-plan flours that she CAN have and do some experimentation to see how it compares to other mixes in recipes. 🙂
What do you omit to make it FP and what can I substitute coconut flour for? I can’t handle the taste of coconut flour at all.
Thank you!
It actually is Fuel Pull if you stick to the serving size. 🙂 You can find the nutritional info at the bottom of the printable recipe. I’m afraid I haven’t tried this mix with any substitutions so I couldn’t vouch for the results. I personally can’t taste any coconut flavor in the coconut flour in this amount while mixed with other flours. Since coconut flour is so unique and such a big part of this mix, I don’t have any suggestions for replacing it, I’m afraid. You’d end up with a very different mix. You’re welcome to experiment, though!
Under the instructions it says there are 3.34 grams net carbs per 1/4 cup serving, however, at the very bottom of the recipe after the notes it says 9.87 grams of carbohydrates. How many grams of carbs are there in 1/4 cup?
There are 3.34 grams of net carbs in a 1/4 cup serving. 🙂 To find net carbs you subtract fiber from the total carbs.
Hi Briana, I am curious about something. I was looking at some recipes in the THM cookbooks, I notice that many of their recipes that use their baking blend also include adding whey protein. I looked at the ingredients in their baking blend and whey protein isn’t included, like yours. So should I not add the whey protein to their recipes if I am using your baking mix? If not, should I still use a smaller amount of your mix than what their’s calls for? Or should I use an equivalent amount with their recipes that also call for whey protein? I hope my question makes sense!! Thanks.
Hi Jessica! THM Baking Blend includes collagen, which is a non-dairy protein powder, so that would act the same as the whey protein powder in my baking mix (protein adds structure). When making my baking mix you could use collagen in place of the whey protein powder if desired. Just make the recipes as indicated when subbing my baking mix for theirs, but since mine is drier, use a little less of my baking mix in place of their baking blend. You would still add the whey protein called for in the recipe.
Okay! Thank so much for the reply. I appreciate it. 🙂 I’m loving your site so much.
You have this linking to a vanilla whey powder. Is that what you use for all recipes?
Yes it is. I prefer the taste and texture of Swanson brand over other brands I’ve tried even if it’s whey protein concentrate instead of whey protein isolate. The nutrition info is still good and I’ve had success using it. I usually use it in my baking mix and the amount is small enough that it doesn’t pose a problem even when used in savory dishes.
Will ground flax seed be the same? Can it work?
As long as it’s a finely ground flour texture, that works just fine! I recommend golden flaxseed over the darker flaxseed for a more mild flavor.
Is your baking mix staying the same in the new cookbook? About to mix up a bulk batch and want to make sure.
Yes, it is!
Could you convert the baking mix recipes in grams? Thanks!
I’m so excited to try this baking blend! Does it need to be kept in the freezer or refrigerator because it has ground flaxseed in it?
I usually keep it in an airtight container in a pantry, but if you’re not going to be using it regularly you may want to store in the fridge or freezer. I don’t usually have problems with it going rancid, but if it smells funny or has bugs crawling in it, throw it out. 😉
I was wondering if your baking blend can be used during a Fuel Cycle? In the plan book it says the THM baking blend shouldn’t be used due to the almond flour, but your blend doesn’t have any … Thank you for any help you can provide.
No, I’m afraid not. The coconut flour and flaxmeal wouldn’t be allowed in a Fuel Cycle. (Oat fiber, protein powder, and xanthan gum would be fine.)
Finally tried your baking mix (was always out of some ingredient(s) when I’d think of making it, I don’t use a baking mix all that often these days) and love it! Enjoying a very delicious chocolate cake for breakfast today, thanks!
Also I subbed gluccie for xanthan gum in exact measurements, worked just fine!
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Thanks so much, Dawn! That means a lot coming from you!
How long does your baking mix keep for if stored in a ziplock bag inside a ziplock bag? I made some a while back then felll off wagon big time now going back to plan. Would like to be able to use what I have left first.
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As long as it doesn’t smell bad or taste weird it should be fine. If it was sealed well it will keep for months, if not years.
How much Glucomannnan do I use to replace the Xanthan Gum? I have a lot of it to use.
You can substitute between the two in equal amounts. 🙂
If a recipe calls for all purpose flour, can i substitute THM blend? Trying to make my carrot cake muffins healthier.
I’m afraid it usually takes a few more tweaks than that because of the different properties of the flours that make up THM Baking Blend. 🙁 THM Baking Blend soaks up more liquid than regular flour does, so you don’t need as much Baking Blend as the original flour called for in the recipe. Also, since Baking Blend doesn’t contain gluten for structure, you often need to add some protein and/or extra binders to make up for that (additional eggs, glucomannan or xanthan gum, etc.). Extra conditioners like sour cream or Greek yogurt can help make a better texture too, depending on the ingredients already called for in the recipe. Unless you’re used to substituting with alternative flours, it’s often better to search online to see if there’s already a THM or low carb version of what you want to make to take some of the guesswork out of it.
Can I use psyllium husk powder instead of oat fiber?
I’ve never personally tried that so I can’t say for sure, but I know it’s a common substitute. I’d love to know how it works out if you try it!
Briana, I am new to this but I would like to purchase your baking mix. Where do I get it? Will it make pancakes? That seems to be the hardest food I miss. Thank you for your videos and info, I find a lot of good stuff reading you. Thanks again, keep up the good work.
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Hi Faye! The baking mix recipe is found in this blog post. 🙂 It’s not available for sale anywhere. You can use my baking mix in this recipe to make pancakes, if you like >> https://www.briana-thomas.com/5-ingredient-waffles/
Is this baking mix equivalent to Trim Healthy Momma Baking Blend?
No, my baking mix is a little drier than THM’s Baking Blend and soaks up more moisture, so I generally recommend starting with about 3/4 cup of my baking mix for every cup of THM Baking Blend (and vice versa), then adjusting flour or liquid as needed. 🙂
How do you calculate your nutritional information on your recipes? Thanks!
When I calculate nutritional info, I use MyFitnessPal. 🙂
Do you have another oat fiber you like as the one you listed is out of stock.
Hi Dawn! I use this one from Netrition. It’s showing up as in stock for me right now. 😉 (affiliate link) https://www.briana-thomas.com/recommends/oat-fiber/
I have whey protein isolate. Can that be used for the whey powder in your flour mix
That should be fine as long as it doesn’t have a strong flavor. 🙂
Hello! Would I be able to substitute plant based protein powder for the whey protein?
Hi Erica! I’m afraid I don’t have any experience with plant-based protein powders, but if they’re mild in flavor that should be fine.
Hi! I just tried your baking mix recipe using one of the new chocolate cakes in “THT” it turned out beautiful! Sadly though, I found that at about day 2 my cake smelled sour and sadly we had to throw it out. I wanted to see if you usually refrigerate your cakes after you frost/make them? I’m thinking it was the whey that caused the cake to “turn” so quickly. I would appreciate any advice you can offer.
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Yes, I refrigerate ALL my THM baked goods! Without sugar, there’s nothing to preserve them.
Thanks! I will definitely do this next time!
Can I use the THM baking blend to make this?
I’m not quite sure how to answer your question, Tanya. Did you mean to comment on another recipe post? This is a recipe for a baking mix itself, meant to be used as a substitute for THM Baking Blend. 🙂
Hi…
Have you found a way to make your or a baking blend FP? I’m drooling over the recipe in the new Trim Healthy Table.
For a whole loaf…I’m wondering how small the pieces would need to be to make it a FP option.
I have an almond allergy so THM baking blend isn’t an option. I’m hoping no one else has asked this question.
Thanks! Love your site!
Hi Christa! Are you referring to the Wonderful White Blender Bread recipe in Trim Healthy Table? If so, someone made it with 1 c. of my baking mix and I calculated that you could have up to 1/4 of the loaf in a FP setting. I doubt you’ll be having that much, so you should be just fine. 🙂 (You can see the nutritional info for my baking mix in the printable recipe in this blog post to use in calculations of your own.)
Do you ever feel like coconut flour makes your recipes kind of like trying to swallow styrofoam? Should I just reduce the amount in the baking blend? Replace with more almond flour? Could oat fiber be the culprit? I eat my baked things but I don’t like them as much as other people claim to.
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Hi Jennifer! That only happens to me if I don’t add enough liquids. Coconut flour and oat fiber are both pretty dry flours. I take this into account in my own recipes that call for this baking mix, but if you substitute it into other recipes that call for other mixes such as THM Baking Blend, keep in mind that you probably won’t need as much of my mix as you would another mix due to the higher concentration of coconut flour and oat fiber in my mix. 🙂 Are you having trouble with my recipes that call for this baking mix? If so, what brands of coconut flour and oat fiber are you using?
I was making the WWBB from the new THM cookbook. I actually just mixed up an unmeasured cup of almond, coconut and oat fiber. It was random amounts to make the one cup I needed. Silly, I know. I used Coconut Secret brand raw coconut flour and Anthony’s organic oat fiber. I think I picked up both at Walmart. I’ll try adding a bit more liquid as well as the addition of flax meal.
Oh, I see. Yes, I would try adding more almond flour next time and less of the coconut flour and oat fiber.
What are the ‘controlled amounts’ that keep this baking blend an FP??? I need an FP blend, and don’t want to use too much and change it to an S by mistake.
Thank you for your info.
Cindy S.
You can find the nutritional info in the printable recipe. 🙂 A 1/4 c. serving stays within FP limits.
Hi Brianna, I just made your Zucchini Bars last night with the last of my other baking mix. I am going to try your recipe next. I am not a huge fan of the flavor of flax so I am going to switch for Almond Flour. Does this keep this mix in the same FP category without any additional fat? And will it still sub out acceptably for the THM baking mix if I cut the quantity down a bit like you suggested?
Hi Beth! I personally can’t taste the flax in the amount I use in the baking mix, but almond flour should work fine in its place. They have similar fat contents, so the nutritional info should stay about the same. Amounts should be the same as well.
Hi Briana, I am wondering if I can replace the whey protein powder with the THM collagen. My son has a milk allergy.
I’ve never tried that myself, but I believe some other people have with good results.
I’ve tried reading through the whole post and comments to make sure this question hasn’t been addressed. I apologize if I missed it or if this is just so obvious to everyone else but me…You recommend using slightly less of your baking mix when using it in THM recipes. I’m wondering if the reverse is also true. I have limited time and energy, but no allergies, so I’ll just be sticking to the THM baking blend. I would like to try some of your recipes and even buy your cookbook, but I first need to make sure that I can use the THM baking blend in lieu of yours in your recipes as long as I just use a little more?
Yes, if using THM Baking Blend in place of my baking mix in recipes, you’ll have to add a little more. General rule of thumb is to use 1 cup of THM Baking Blend for every 3/4 cup of my baking mix, then adjust from there as necessary. This will work in most recipes.
I have a recipe for cauliflower bacon biscuits. It calls for almond flour which I cannot use. Can I substitute oat bran or oat bran flour?
Thanks
Hi Avena! I’m afraid I’m not familiar with oat bran so I don’t know how it compares to almond flour in texture and dryness. Oat bran is not a low-carb flour, so it would change the nutritional info quite a bit.
This is probably ridiculous, but could you use collagen in place of whey protein?
I’ve never tried that myself, but I believe some of my readers have with good results. I would try a small test batch first. 🙂
Is it possible to substitute the oat fiber for something grain-free? Would psyllium husk powder work??
I’ve never tried that, but I know that a lot of people use psyllium husk as a replacement so it would be worth a try! I would try a small test batch first.
Hi,
If I use almond flour instead of flaxmeal will it still be FP?
Almond flour has more fat than flaxmeal does, so if using it instead, I would keep this baking mix for use in an S setting.
Briana, I’m interested in your baking mix and my question is in regard to the coconut flour. I’m one of those”few” people that have an allergy to coconut. What could be successfully substituted for coconut flour? I also have a dairy allergy, is whey protein a problem with dairy allergies? Thank you for responding to my questions.
Hi Sherrie! I’m afraid there are no direct substitutions for coconut flour that I know of; it’s a really dry flour. Oat fiber would be similar in dryness, but it’s a bit of a different texture and can be gritty when too much is used, so I wouldn’t use it to substitute for all of the coconut flour since the recipe already calls for quite a bit of oat fiber. I know that some people with dairy allergies have problems with whey protein, but others can handle it because of the way it’s processed. From what I’ve heard, it kind of goes on a case-by-case basis. An egg white protein powder or collagen would probably work as a dairy-free substitution. If I were you, I would make a mixture of the flours you can have and do a little experimentation in smaller projects to see how it acts in recipes before using it in larger recipes, that way you know how to adjust liquids according to the dryness of your baking mix. Maybe start with 4 parts oat fiber, 1 part golden flaxmeal, 1 part almond flour, 1 part dairy-free protein powder, and some xanthan gum (the amount would depend on the volume you’re using for the other measurements)? I’ve never tried it, so I don’t know what it would be like, but that’s where I’d start experimenting. That mixture would likely be not as dry as my baking mix, but it’s apt to be a little closer to the measurements for THM Baking Blend. If using it in place of my baking mix in recipes, you’d probably have to add a little more than the recipe calls for. I hope this helps! 🙂
Hi, do you have a new baking mix?
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Hi Tamara! I’m not quite sure I understand your question. I haven’t made any changes to this baking mix recipe since it was originally posted. 🙂
JUST DO IT. Just buy the oat fiber! I finally broke doen and ordered oat fiber bc I bought your book (loving it) and after two years of THM I was tired of substituting ingredients in recipes and getting mixed results, so I took the plunge. Oat fiber is the difference in my opinion between good and FANTASTIC results in your bread, muffins and rolls. I love it so much, I quickly bought two more bags so I wouldn’t run out! I did tweak your cinnamon recipe to use my milk kefir and apple extract. Oh wow!! 🙂
Just used it to make your waffle recipe! They were delish and the whole family loved them. I do believe it is a win! 🙂 Thank you for this wonderful gift as I am just starting the THM lifestyle.
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Hi there, I was wondering if I could substitute sunflower seed flour instead of the coconut flour? If so, would it still be the same amount (3c) and still be a FP? Also, would I still use the same ratio 3/4 of the mix to 1 c THM mix.
Thanks so much!
Christy
Hi Christy! I’m not that familiar with sunflower seed flour, but from what I’ve heard I’m guessing it would be similar in properties to nut-based flours like almond flour. In that case, no, I’m afraid it’s quite different from coconut flour, which is much drier and soaks up a lot more liquid. I’m guessing that it’s also quite a bit higher in fat than coconut flour, so it would definitely be an S for THM. If you do a straight substitution of sunflower seed flour for the coconut flour, your mix would not be nearly as dry as the recipe I have listed here is, so you’d need to do some experimentation to see how it compares to THM Baking Blend.
Any substitute for the protein powder… not able to have do to Kidney problems…. thank you
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I’m afraid I don’t know of any direct substitutes for it. I would just make a baking mix using flours that you can handle, then experiment a little to see how it acts in recipes. It’s actually not that hard! You could also check on Pinterest to see if you can find recipes that don’t include protein powder, but most do.
I was excited by the title, but I’m advised to avoid coconut due to tree nut allergy, and while I know the whole it’s a fruit thing, many have cross allergies to it. Have you ever tried, or could recommend, anything else??? I’m desperate and about to quit low carb because it’s everywhere!?
No, I’m afraid I haven’t experimented with anything else. My best suggestion is to just make your own blend with the flours you can have and do a little experimenting to see how it acts in recipes. 🙂
For those who who do not struggle with allergies to eggs, and seek a way to fluff a baking recipe without using yeast or baking powder:
I have found it helpful to seperate a few eggs, and use a hand mixer to beat the whites until stiff peaks form, then, to gently fold the fluff into my batter, just before using it. This technique is especially good for dense, thirsty batters. Adjust the number of egg whites used to the size of the egg and recipe. For one gallon of batter, I might use 3-4 egg whites.
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Briana, My husband and I just orders 3 of your cookbooks. I look forward to using one and giving the others as gifts!
Brenda
I am wondering how much you can eat for this to remain a fuel pull.. …
“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.”
Hi Briana,
Hopefully this isn’t repetitive but can we substitute the whey for anything else? I’m very sensitive to it.
Thank you so much
Lori White
My best suggestion would be to use a non-dairy protein powder with minimal carbs and a pleasant taste in its place. If such a thing does not exist, I don’t know of a 1:1 substitute for the protein powder that would add the same properties. However, you can always just make your own baking mix with the flours you can have and then do a little experimentation to see how it acts in recipes. 🙂
My husband can not eat flax seed. Do you know of any baking blends that do not contain it? What would happen if I just left it out of your recipe?
I don’t know of any right off hand, but I’m sure they’re out there if you look around on Pinterest. I wouldn’t recommend leaving it out of this recipe, but you could try substituting almond flour in its place since they’re similar in dryness and texture.
Can your baking blend or THM baking blend be substituted in equal amounts for all purpose white flour?
No, both blends would be drier than regular flour so you’d need less of them than the flour called for in the recipe. I don’t know of any concrete ratios, unfortunately.
Just wondering why this blend is S of FP?
YOu can use it for both? No problem in FP setting?
It can be used in a FP setting in controlled amounts per serving (1/4 cup or less). Any more than that per serving and it would fall into the S category. 🙂
Thank you! These cookies are awesome!
What can I use instead of coconut flour that wouldn’t change the fat/carb/etc ratio of the mix? We can’t have coconut flour due to allergies…..and we can’t use any other nut flour either…..HELP! please!
Hi Alicia! Unfortunately the coconut flour is an integral part of this recipe, and I don’t know of any substitutes that you could make without changing the nature of the blend (since coconut flour is a very dry flour with some unique properties). I advise that you try to find a recipe on Pinterest that doesn’t use coconut flour or just make your own blend using flours that you can have. 🙂 A mix of just flaxmeal, oat fiber, protein powder, and xanthan gum would be a good place to start if you can have all of those flours. You can use an app like MyFitnessPal to calculate the nutrition facts of your blend, and with a little experimentation you’ll soon know how much to use in place of other flours in other baking blends called for in recipes.
How is it nut free? Keyword – coconut
Hi Irena! Excerpt from the post: “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)”
Hi! Is there anything you can substitute for the whey? It’s not something I tolerate super well. I tried the THM baking mix tonight hoping the almond flour was minimal enough to not effect me….I was wrong. I need to avoid almonds.
Thanks!
I haven’t tried to substitute anything for the whey, but if you can handle collagen, I’m guessing that that would work. I’m not sure how “dry” it is compared to whey protein so I don’t know if the baking mix will measure the same, but it should be very close. 🙂
This says the baking mix is THM “S”. Can it be used in an “E” setting? If so, does anything need to be changed?
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If you stick to 1/4 cup of the baking mix per serving, it can be used in any fuel type. Any more than that and it needs to stay in an S setting. 🙂
Briana,
I really hate the taste of coconut flour. It ruins all my recipes 🙁 do yo have an replacement suggestions?
Hi Jackie! I’ve found that if I use coconut flour in a blend of flours and add plenty of conditioners to the recipe (eggs, sour cream, liquids, etc.), it actually works pretty well! Coconut flour is a really dry flour and I’m afraid I don’t know of a straight tried-and-true substitution for it. Oat fiber would probably be the closest thing, but you’ll have to do some experimenting with amounts (they should be pretty close though). Oat fiber is like coconut flour in that if you use it on its own, the result can be kind of gritty, so I prefer to use both of them in a blend with some other flours. THM Baking Blend yields a nice fluffy baked good, so that would definitely be an option to check into as well.
Can I use ground flax seed instead of flax meal?
Thanks (from an anaphylactic nut allergy lady!)
They’re actually the same thing, so yes! I make my own flax meal as well by grinding golden flax seeds in a coffee grinder.
Getting ready to try this but first can you tell me if this is similar to carbquick? That’s what I’m looking for. Thanks!!
I’m afraid I’m not familiar with CarbQuick. This is just a blend of low carb flours that I enjoy using in my recipes. 🙂 There are no leavening agents involved.
Does this Baking Blend work as FP for the Nuke Queen bread?
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Yes, I believe someone calculated it out and figured that if you eat less than 1/5th of the loaf, you’re still in FP range. Remember to use 3/4 cup of my baking mix for every cup of THM Baking Blend called for in the recipe, and if using the bread in an E or FP setting, don’t use your whole teaspoon of additional fat due to the fat amounts already in the baking mix.
Have you ever done a price comparison for your blend vs THM Baking Blend? If so, can you share?
I did calculate it when I first made the blend, but I’m afraid I don’t remember the exact numbers. It was a few dollars cheaper to make my own, even without shipping costs. Of course that would vary depending on how much you end up paying for the ingredients in the homemade baking mix. 🙂
Sorry, I just wanted to check something… In Step 2 of the instructions it says this mix is 3.34 g net carbs per serve but later in the nutritional info it says 9.34g. I’m assuming the first is correct? Thanks so much 🙂
Both are correct since net carbs are carbohydrates – fiber. 🙂
I live in Guatemala and have never seen golden flax (flour or seeds) here. Would the dark flax seeds be ok to use in your baking mix?
They have a stronger flavor so I prefer not to use them, but if you’re used to the flavor, they should be fine texture-wise.
Can I use any whey powder or does it have to be THM? Also the same with the flour?
You’re welcome to experiment with whatever you have. I listed specific brands here because I know they meet the allergy and nutrition facts that I gave. Be aware though that different brands may vary in the amount of liquid they soak up and the flavor they give. Generally substituting a different brand shouldn’t be a problem, but I’ve listed the brands that I know will work.
Hi Brianna! Quick question…
Do you know the ratio of this flour to regular white flour?
…. meaning how much of this flour to use when a recipe calls for white flour.
Hi Carmen! 😉 I’m afraid I don’t. I’m guessing that this baking mix is drier than regular white flour, meaning that you’d use less of this. Also, you’d need to add some conditioners to the recipe, like more eggs/sour cream/liquids.
Thanks much!!
Hi Briana,
I was wondering, since you use ground flax in the mix, do you store it in the refrigerator? Would you suggest that? I grind my own flax for THM MIMs, but since flax oxidizes fairly quickly (at least that’s what I’ve read), I usually store mine in the freezer after I’ve ground it.
We usually just keep it in the pantry with no problems. I usually make a double batch and it’s gone in a month or two, so it doesn’t stick around that long. If you notice it tasting funny, by all means store it in the fridge or freezer.
Thank you.
I don’t have your baking blend but I have some that is made with coconut flour, almond flour, flax meal, oat fiber, gluccie and whey protein powder. I was wondering if I would use the same amount that your recipe calls for with my blend? Thank you and by the way I love your recipes. Keep up the super great job your doing.. 😉
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I’m not sure; it all depends on the ratios that are in your blend. You can definitely use your blend in place of mine, but it’s likely that you’ll need a different amount. That’s just something you’ll have to experiment with, I’m afraid. And thank you. 🙂
Hi Brianna, I’m trying to help a friend become a THM. She is allergic to nuts and coconut. Do you have any suggestions for what I could use as a substitute for the coconut flour that doesn’t involve nut flours?
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I’m afraid I don’t, Tracey. The coconut flour has pretty unique properties. I would suggest just making your own flour mix using flours that your friend isn’t allergic to, then doing some experimentation to see how it compares to THM Baking Blend as far as consistency is concerned.
Thanks for answering. I’ll have to play around with it.
I have a friend also who has both nut and coconut allergies. Were you able to work anything out? If so, please share!
Hi Brianna! I can’t use whey protein. I need to use a vegan protein. Do you think that would be a fine substitute?
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As long as it’s plain and unflavored, I don’t see why that wouldn’t work if the protein content is similar (around 20 grams per serving). If it doesn’t have as much protein, your baked goods might not be quite as fluffy.
What vegan protein did you find? I’m dairy and egg free and finding a protein is very hard.
Hi Briana~ I’m wondering if I could use collagen in place of the whey protein powder. Do you think that would work in a 1:1 substitution? Thank you for all of your posts and recipes! My family loves them!
Hi Julie! I’ve actually never used collagen, so I don’t know the answer to your question. If you’ve had success substituting it for protein powder in other scenarios, then it would definitely be worth a try!
Hello! I just noticed that the Whey Protein Powder I had purchased has about 3g of sugar per scoop (Sucralose). Is this acceptable or is there another brand of protein powder, other than the online THM, that I could purchase in stores?
It’s not on plan, but personally I would just use it up then get something better next time. I know there are a few protein powders that you can buy in stores, but I don’t know the brands (or the stores) off hand. We usually buy Swanson brand vanilla protein powder from SwansonVitamins.com. They often run good sales with free shipping. It’s not technically on plan due to a recent change in ingredients, but the nutritional info remained about the same and I don’t believe it has any sweeteners in it. We’ve done fine using it.
I found a protein that is gluten free, sourced from grass-fed cows and sweetened with organic stevia. Its from bodylogix. Ingredients are protein blend (whey protein concentrate, whey protein isolate, whey protein hydrolysate), natural vanilla flavor, lecithin, organic stevia leaf extract, bromelain. Would this be ok to use for the baking blend?
Technically I believe whey protein isolate is the only protein source it should contain to be on plan for Trim Healthy Mama. However, if you’re comfortable with using it, it should work fine in the baking mix. Using a vanilla flavored protein powder will mean this blend would work best in sweet, not savory, recipes though.
So where do you buy the whole golden flax seeds that you grind? Your link is for ground flax seeds.
At a local bulk food store. 🙂
Hello, I just wanted to say thank for this, I am getting geared up to attempt the THM lifestyle and my DD complains of tingling when ever she eats something with almonds. I made a recipe from the book using almond flour , thinking it would be ok because it was cooked and in flour but unfortunately not.
I am someone who could be stalled because I don’t have the right stuff.
I appreciate your hard work and generosity.
Thank you.
Karen
Hello again Briana, I had another question in regard to your baking blend. I sifted the baking blend 2x and made chocolate chip cookies. I found once baked that the ‘flax’ was still a bit on the gritty side. I even the flax in a mini-processor. Is there anything you can recommend to make the flax more flour like? I used the Bob’s Red Mill brand.
Thank you and blessings!
Debra
Hi Debra! We usually buy whole golden flax seeds and grind them in a coffee grinder. I haven’t noticed any grittiness doing it this way, so maybe you could try a coffee grinder?
I tried the THM baking mix for waffles and the texture was weird, is your blend more like REAL waffles?
That probably totally depends on the recipe you use. 🙂 But no low carb blend is going to be able to capture the glutinous affect of white flour in waffles, unfortunately. I have a 5 ingredient waffle recipe using my blend that I think is very good, but I’ll be the first to admit that it’s not exactly like “real” waffles.
Hello Briana,
Thank you for all of your recipes. Would I be able to substitute gluccie for the xanthan gum and if so, would it be the same amount? Also, what do you find is the difference between the two?
Have a blessed Thanksgiving!
Hi Debra! Gluccie and xanthan gum are usually exchangeable in a 1:1 ratio, so that should be fine. To me, the difference is that gluccie is a little slimier on the mouth, especially in things like gravies.
Thank you Briana for your prompt response. Someday I will have to try the xantham gum as I do find the gluccie to be slimy, but never knew that!… Have a blessed Thanksgiving!
That might explain what happened to one of my soups! My husband couldn’t eat it (too slimy). I couldn’t figure out what happened. Maybe I’ll try it again without Glucci and use Xantham Gum instead! Thank you!
Does your baking mix have to be refrigerated? My coconut flour says to refrigerate after opening. I can’t wait to try it! 🙂
I never refrigerate it. 😛 We go through it quite quickly, though.
Hey Briana,
Instead of oat fiber…can I use oat flour in your Baking Blend?
Hi Rachel! No, oat fiber and oat flour have very different nutritional info as well as textures so substituting them would not work.
hi Brianna,
Just another question for you….
If you don’t have oat fibre, would it be feasible to replace it with pysyllium husks?
Thanks so much!
I’ve never used psyllium husks so I’m afraid I don’t know how they act in comparison to oat fiber. You’re welcome to try it though!
yay! Thank you for this. I just started THM and was so sad that the baking blend is out of stock. I’m going to make this one today.
Hi! Thanks so much for all you do….an MIM i love calls for 1 tbls almond flour and 1 of flaxseed and 1/2 tbls coconut flour…do you think this would work in that place and would I use 2 tlbs since coconut soaks up more?
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I would start with 2 T and test it, and work from there. 🙂
Just mixed up your baking mix. Looking forward to using it.
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Hi there. I live in France so I sometimes can’t find all the ingredients available to you in the US and ordering and shipping them is way out of my budget. I can find everything in this recipe except protein powder. I saw someone asked about egg powder as a replacement but I can’t find that either. Do you have any ideas for a replacement? I’m excited about your mix because it doesn’t contain almond meal. Too much of that gives me problems.
Hi Jan, the protein powder is a pivotal part of the mix. You can definitely try changing things around to make your own mix with what you have on hand, but it won’t have quite the same texture or use the same amounts in my recipes. The protein powder is what helps give structure to the baked goods this is used in. Protein powder doesn’t have to be purchased online; quite a few stores carry it, especially health food stores. I assume there are body builders in France as well as the USA? 😛 They’re the crowd who often use protein powder. There are a couple kinds of protein powder; I recommend whey protein as that is what is acceptable for the healthy eating lifestyle I (as well as a lot of my subscribers) follow. However, there are other powders that I assume would work in this as well. Just look for an unsweetened, plain one with minimal carbs and fats.
Thanks Brian’s. I’ll keep looking since its so important to the mix. I don’t know what body builders here but I’ve already come up with nothing from several health food stores as well as a couple supermarket chains. And ordering it through Amazon means paying exaggerated prices. One of the challenges of overseas living… even though I love it. Jan
Feel free to try to come up with your own blend using what you have. 🙂 Just blending several low carb flours often gives a much better result than using just one flour. Once you come up with your own blend and do some experimenting, you can quickly see how it reacts compared to other flours and be able to make your own tweaks to recipes. 🙂
Just mixed this up today. Word to the wise…be sure your container has a tight-fitting lid and said lid is secure before mixing by shaking LOL. <—-had just tidied kitchen and swept…needless to say it had to be done again.
Oh dear! That’s terrible… 😛
If I use this in ANY recipe from the THM book, does it keep whatever I am making in the same “category as what it says in the book?” E, S or FP? Thank you for sharing this! I can’t have almonds so have been looking for a baking blend alternative!
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I can’t say for sure without calculating the nutritional info for all the recipes (which I’m not about to do…lol), but I don’t think there should be a problem. Check out the recipe and you’ll see the nutritional info listed for a 1/4 cup of the mix. As long as you’re not using more than 1/4 cup per serving in an E recipe, you should be fine. 🙂
Hi Brianna,
I was wondering if I used your baking mix for the Swiss Loaf recipe in the new THM cookbook, would it still be a fuel pull?
Hi Jenny, as long as you stick within a normal serving, you’d still be in Fuel Pull range. If you use the full amount of Baking Mix (1 1/2 cups) substituting 1:1 with THM Baking Blend and cut the bread into 12 slices (those would be really thick slices – you’ll probably get more than that, actually), there would be 2.2 grams of fat per slice and 1.67 net carbs per slice. That’s well within Fuel Pull guidelines. Please note that I recommend not using quite as much of my Baking Mix as the Baking Blend called for as my mix is a little drier. I would try 1 1/4 cups and see how thick the batter is. Experiment, and if it turns out too wet or dry, adjust accordingly the next time. Let me know how it turns out if you try it!
I’m looking forward to trying your baking blend recipe! Do you know if an egg protein powder could replace the whey protein? Not sure which is cheaper, but trying to make it on a tight grocery budget. 😉
Hi Denaye! I’ve never used egg protein so I’m not sure how it acts. I don’t think it should be a problem. I would definitely use a plain version.
Brianna, Thanks for providing so many nut free recipes. Really appreciate the alternative to almond flour recipes since we have life threatening nut allergies. Would definitely buy a cookbook!
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Is there a replacement for protien powder? Would almond flour work?
I haven’t done much baking with almond flour, so I don’t know how they would substitute for each other. I do know that almond flour will not give as much support to your baked goods, so they won’t be as fluffy. You’re always welcome to try it though.
Do you think gluccie would work in place of the xanthan gum? Same measurements?
I don’t think that would be a problem. 😉
Thank you so much for all that you do for THM! I made your baking blend and have tried it in your French Toast in a Bowl recipe; it came out so fluffy that I sliced it in half and toasted it. It came out close to an english muffin which I used as a base for your Sausage Gravy Recipe; it was delicious! I received my new THM cookbook and tired your baking blend to make the S Pancakes on Pg. 262 and it worked fine; although I have never used the THM Baking Blend so not sure how it would be different? It would be great to have a place where we could list the recipes that we have substituted with your Baking Blend so that we would know how it worked. Not everyone will be using the THM Baking blend so it’s nice to have a home made alternative. Thanks again!
That’s great to know, Ingrid! Often I find that my Baking Mix is a little drier and soaks up more liquid than THM Baking Blend, so I don’t need quite as much of my Baking Mix as the Baking Blend called for. Here’s a list of recipes I’ve tested with my Baking Mix (recipes from my site, that is), if that’s helpful for you. https://www.briana-thomas.com/tag/baking-mix/
Please come out with a cookbook! !!
I’m working on it right now. 🙂 Hopefully it will be released before Christmas next year.
If you can’t grind up oats to make oat fibre, can you grind up coconut flakes to make coconut flour?
You can make a coconut flour of sorts by grinding coconut flakes, but it doesn’t have the same properties as storebought coconut flour and cannot be interchanged. Storebought coconut flour is much finer and soaks up a lot more liquid.
Coconut flour is made from the Fiber of the coconut meat after coconut milk has been extracted. you could actually make coconut milk from your flakes, dry the residue and grind it again in the blend er to create coconut flour
im allergic to coconut . Is there any subs for coconut flour?
I’ve had this same problem with a lot of low carb recipes.
I’m afraid I don’t know of any 1:1 substitutes for the coconut flour. I’m sure you could come up with a blend by using more of the other flours, though. 🙂 It’ll just take some experimentation.
Thanks,
Hi
Is the Whey Protein Flour gluten free? I have to stay on a gluten free diet
I believe the THM brand is, yes. 🙂
I hate to be a bother, but do you have any suggestion as to what I could sub for the whey protein powder? I’m very allergic to whey and caesine but I love the sound of your mix! Would a flavor free plant based protein powder, such as hemp or pea protein, work?
No bother, Valerie! I believe any allergy-friendly nonflavored protein powder would work. 🙂
Thanks for asking! I was wondering that too.
Did you find a protein powder? I really like egg white. I’ve tried pea and rice and hated them.
I wondered this too.
I wondered if you could sub Collagen for the Whey protein powder ?
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I haven’t used collagen, so I’m not sure how it compares to whey protein. It would be worth a try though, and I can’t imagine that it *wouldn’t* work but you might have to adjust liquids depending on how much the collagen soaks up versus protein powder.
Have you tried it yet Genet, subbing the collagen? I was wondering how it turned out.
I use Collagen to sub for Whey.
Hello Briana,
I love the picture of you and your horse. You look so cute. I am new low-carber and have lost 55 lbs. I am missing baked goods a great deal. I have ordered your ingredients from Amazon and will let you know how I do. Thanks for all your time and effort for us low-carbers we could use all the help we can get.
Sincerely, Kathleen
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This sounds wonderful! Do the baked goods have a coconut taste when done?
Not that I’ve noticed. 🙂 Storebought coconut flour doesn’t really have a coconut taste.
Thank-you so much for answering my question! I have been too chicken to bake with it till now! Can’t wait to try this recipe!
My husband is very allergic to flax. Does anyone know if I could just leave it out or what I could replace it with? Or, any other ideas?
Thanks so much,
Tamara
Almond flour should be a good substitute (not nut free).
Love these new recipes, Briana! Many thanks! Just to let the others know, I too have dropped flax from my diet due to the menopausal-like symptoms associated with the high level of phytoestrogens in flax. I have found I can grind chia seeds and substitute it for flax meal in almost any recipe. It would make your baking mix less white in color unless you bought the lighter color (more expensive) chia, but it will still taste great. Chia isn’t as inexpensive as flax, but the best price seems to be Sam’s Club. Keep up the great work on your site! You sure have a group of fans in our home!
Thanks for the suggestion!
Hi, Briana. I love your recipes. I have a severe allergy to flax and am wondering if you can help me find a baking mix recipe that does not use it. So would appreciate your direction in this matter. Thanks for all your devotion to helping everyone stay healthy with these great recipes. You are a blessing.
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I think almond flour would be a good substitute if you’re not allergic to nuts.
Coconut is a nut, by the way…my hubby reacts to it as well as almonds, et al…
There’s a note about that right above the printable recipe. 🙂
Hi Briana,
I want to try making your sour cream cornbread for a bible study tomorrow but I don’t have everything on hand that I need to make your baking mix. How much of the homemade thm baking blend found on the Facebook page should I use in its place? I need to make this tonight or tomorrow morning so I’m hoping y can tell me soon, thanks in advance
Hi Kelli! I’m afraid I don’t know what recipe you’re talking about as there are quite a few homemade baking blend recipes out there, but when making substitutions for another baking blend, I would just use the same amount as mine called for, then add a little extra of yours if the batter seems too thin. 🙂
I have a friend who is wanting to do THM but her husband is not only allergic to regular nuts but also coconut (very much so). Do you have any suggestions for a baking blend using neither almond NOR coconut flours?
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Hi Linda, I don’t personally have any specific suggestions, but if I were your friend I would just make a mix of different flours they can have and do a little experimenting to see how it compares to most baking mixes. Once you bake with a mix a few times, it’s fairly easy to see how it acts in recipes and you can use that knowledge when substituting for other mixes. 🙂 You also may want to check in the THM allergy Facebook group. The ladies there are apt to have some good suggestions.
thanks!
My daughter also has a severe tree nut allergy, but we have learned that coconut is a fruit. Your husband may be allergic to coconut as well, but wanted to make that clarification.
My husband (as well as his brother) appear to have a coconut allergy. He gets really sick. I wouldn’t believe it until I witnessed it first hand. He took a minuscule bite of a chocolate cake that had coconut in it. It wasn’t a fun night after that tiny bite. We read that there is coconut in Captain Crunch, and he had noticed that he couldn’t pork out on it any more with out getting an upset stomach.( you know men want to enjoy their childhood favorites). I am STRUGGLING to find THM baking recipes that do not contain the coconut flour or oil. I am in my early stages of researching, I will not give up.
Can I grind my own rolled oats to make the oat fiber?
Oat fiber is different from oat flour (ground up oats) and has no carbs or fats. Oat flour would not be a substitute in this recipe. The only place I know to get oat fiber is online, and I have two links below the recipe.
Hi Brianna, looking forward to your cookbook!!!
i was wondering if i could substitute oat flour for half of the coconut flour? so 1 1/2 cups of each, or does that just not work?
Hi Janet! I don’t recommend that because a) while this baking mix is a Fuel Pull in limited amounts, it’s more S than E, and oat flour is an E fuel, and b) coconut flour soaks up a lot more liquid than oat flour so substituting out that much coconut flour would really change the way this baking mix acts.
Hello, Would the flax meal that you make be the same as Bobs Redmill flaxseed meal or other flaxseed meals out there?
Basically, yes. 🙂
Hi! Briana
What do you recommend I use in place if the whey protein powder. I can’t use it I have tried and it’s not my friend. Thank you
Hi Karla! I would try collagen or another mild-tasting non-dairy protein powder.
Hello again I did see unflavored unsweetened egg white protein powder at trader joes would that work. Maybe half collagen and half egg white protein.
Thank you again
I’ve never used egg white protein, but as long as it doesn’t have a strong flavor I’m sure that would be fine. 🙂