Bake Mix Recipe From Jennifer Eloff of Sweety.com

Jennifer Eloff has been writing low carb cookbooks longer than I have! Several of Jennifer's recipes were featured in my best-selling cookbook500 Low-Carb Recipes, and Jennifer and I have a long history of collaboration, both of us being respected as "specialists" in Low-carbing. Every time I look at one of Jen's books, I find myself thinking "Why didn't I think of that?"

In particular, Jennifer is great at coming up with low carb bake mixes, and she's been kind enough to give me permission to publish one here. So here goes!

SPLENDID LOW-CARB BAKE MIX™
This tasty bake mix guarantees a low-carb result in your baking. Regular sugar and white flour recipes will have carbs reduced by about 75% to 85% or more, if Low-Carb Bake Mix is substituted for white flour and SPLENDA® Granular is used to substitute for sugar and high-carb dairy is changed to low-carb, etc.

12/3 cups ground almonds (400 mL)
2/3 cup vanilla whey protein* (150 mL)
2/3 cup vital wheat gluten (150 mL)
{I used 80%, however 75% will work
well in most recipes. Bob’s Red Mill
vital wheat gluten (75%) is very good
quality} *This recipe will be referred
to as Low-Carb Bake Mix in recipes.

In large bowl, combine ground almonds, vanilla whey protein and vital wheat gluten. Use a large wooden spoon to stir and mix well. See Helpful Hints below for instructions on how to use this bake mix. Store in a closed container at room temperature. Shake container to ensure ingredients are combined well.

Helpful Hints: If very slightly coarser ground almonds (still almond flour) are used, the total yield for this bake mix is 1/3 cup (75 mL) more than the 3 cups (750 mL) one would expect. If one chooses to see the yield as 3 cups (750 mL), the carbs increase slightly to 3.7 g. I only recently understood why this occurs, however, the recipes will not be adversely affected as differences are very slight.

To use this bake mix: For every cup of flour in your recipe, replace with l cup (250 mL) of Low-Carb Bake Mix, PLUS 2 tbsp (25 mL). The aforementioned rules apply also to replacing any of the Ultimate Bake Mixes from my previous cookbooks (which are a cup-for-cup substitution for all-purpose flour) as well as Vital Ultimate Bake Mixes, page 66 with this bake mix.

Once again, always add liquid cautiously to your own recipes that you wish to de-carb. Sometimes as much as 1/2 cup (125 mL) less wet ingredients (this includes ingredients such as butter, olive oil, applesauce, pumpkin, water, yogurt, sour cream, cream, etc.) will be required. Typically, most of the time, it is 1/4 cup (50 mL) wet ingredients that will need to be omitted from your regular recipe.

*If the application for this bake mix is for a savory baked product, it is possible to replace vanilla whey protein powder with natural whey protein powder.

Ground hazelnuts or pecans may be used instead. This bake mix is useful for piecrusts, muffins, loaves, many cakes, cookies and squares, some cooking applications and it guarantees lower carbs as well.

This bake-mix is one of many versatile low-carb bake-mixes (all of which are quite suitable for low-carbing) developed and used in many tasty desserts and baked products, by the best-selling Low-Carb cookbook author, Jennifer Eloff (see www.Low-Carb.us ) It may be reprinted, published on the internet, or referenced, as long as it is accompanied on the same page, by this acknowledgment

Gluten intolerant? Jennifer has a gluten-free low carb bake mix, too! Here's a link to it in her blog.

Jen's blog is really good. We're adding it to the blogroll today, and recommend it highly!