Basic Low-Carb Bake Mix

1 1/4 cups carbalose
1/2 + 1/8 cup wheat protein isolate 5000
2.5 Tbsp. wheat protein isolate 8000
3.75 Tbsp. almond flour
3 Tbsp. resistant maize starch or resistant wheat starch
3 Tbsp. oat fiber
1/2 tsp. acacia gum
2 tsp. gluten-free cake enhancer

Sift everything together or add everything to a bowl and mix thoroughly with a whisk.

Proceed with recipe as stated, or keep in a ziplock bag or covered container.

Makes 2 1/4 cups.

* * * * * * * * * * * * * * *

Since a lot of my recipes involve the above quantity of bake mix, I usually measure out several batches all at once into zip lock bags. Since I already have all the ingredients out, it makes sense to make the effort count for several recipes

You could also quadruple the recipe and mix it in a container and then shake it up every time you use it to ensure it’s all mixed well!

This entry was posted in low carb, sugar free. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>