Briana's Baking Mix
 
 
THM:S (or FP when used in controlled amounts), sugar free, low carb, low fat, gluten/egg/nut free (Most people with nut allergies can have coconut products, but check with your doctor first to make sure.)
Author:
Serves: 7½ cups (30 servings)
Ingredients
Instructions
  1. 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).
  2. 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.
  3. This baking mix is slightly drier than THM Baking Blend. If using small amounts of flour, you can probably do a 1:1 substitution, but if you're using more than 3-4 T of flour, you'll probably want to use a little less of my baking mix than you would THM Baking Blend. My friend Anna says that she uses ¾ cup of my Baking Mix for every cup of THM Baking Blend called for. That's definitely a good place to start!
Notes
Glucomannan could probably be substituted for the xanthan gum. I do not suggest substituting any of the other ingredients unless you are experienced with tweaking healthy recipes. You may be able to substitute almond flour for the ground golden flax, but then the baking mix will no longer be nut free (obviously).
Need to be dairy free? Try substituting collagen for the whey protein powder.
Serving size: ¼ cup Fat: 4.4 g Carbohydrates: 9.87 g Fiber: 6.53 g Protein: 6.27 g
Recipe by Briana Thomas at https://www.briana-thomas.com/brianas-baking-mix/