HomeMixed Media ArtCrafts ProjectsTips, Tricks, TutorialsScrapbooking & Project LifeCooking, Baking, RecipesHome & DIY


Thursday, September 15, 2011

Flour Replacement Formula (Bake Mix #2) (LC, SF)

Here’s another bake mix recipe I devised years ago. It is a little higher in carbs than my other bake mix, but it is a pretty good and straight forward flour substitute when converting high carb recipes, especially in the cake/bar/muffin type recipes.
The beauty of ratio recipes is that you can do them in any amount you want, as long as the ratio stays the same, it will work!
It is however a little “carby” so this definitely needs to be used in moderation if you are on a very low-carb eating plan!

Combine in a bowl, in these proportions:

4 parts whole grain oat flour 
2 parts unflavored whey protein powder 
2 parts almond flour 
1 part vital wheat gluten

Sift the mixture AT LEAST 4 times to thoroughly combine and “fluff”.
Store in a closed container and use cup for cup as a flour replacement.

This comes in at 22 g of carbs with 4 g of fiber, so 18 g of net carbs per half a cup.

Pin It


Post a Comment

I very much appreciate that you are taking the time to leave a comment! Thank you so much for visiting my blog!
If you ask a question in the comment section, please remember to check back as I will answer it in the comments section! Or you can email me if you prefer!
Thank you and have a wonderful day!
Birgit Kerr