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Briana’s Baking Mix is perfect for low carb or Trim Healthy Mama baking! It’s similar to THM Baking Blend and is gluten, dairy, and nut free.
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 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.
My friend Anna says that she uses 3/4 cup of my baking mix for every cup of THM Baking Blend called for in a recipe. That’s a good place to start! Try that, then adjust 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.
Ingredients you’ll need
- whey protein powder – protein powder adds structure to the baking mix, essentially helping make up for the lack of gluten protein. You can substitute collagen for a dairy free version if you like.
- 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.
- ground golden flax – 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.
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)
You may also enjoy:
- 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 tablespoons 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!
Gluten free (use gluten free oat fiber)
Dairy free (use collagen instead of whey protein powder)
Nut free (most people with nut allergies can have coconut products, but check with your doctor first to make sure)