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.
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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!