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)
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.
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.)
- Category: Baking
- Method: Mixing
- Cuisine: Low Carb, THM FP
Keywords: trim healthy mama, thm, baking blend, homemade baking blend, gluten free flour