Sunday, July 10, 2011

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 corn 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!
at

13 comments:

  1. sailorswifeJuly 21, 2011 at 4:14 PM

    Sounds great...but what the heck is cake inhancer??? Never heard of it!

    ReplyDelete
  2. Birgit KerrJuly 21, 2011 at 4:48 PM

    Hmmm for some reason all my links disappeared. I had linked to all the products! I'll put them back in and hope it'll stick this time!

    ReplyDelete
  3. sailorswifeJuly 23, 2011 at 2:38 PM

    Thanks...will have to order some!

    ReplyDelete
  4. MarilynSeptember 3, 2011 at 1:44 PM

    Why do you use Acacia gum instead of the other stabilizers? Is it better and what other applications is it good for? This is the first time I have seen this ingredient. I have made a batch of the baking mix and I am excited about using it. I am going to make the pumpkin cupcakes. Thank you and have a great day, Marilyn McCormack

    ReplyDelete
  5. Birgit KerrSeptember 3, 2011 at 3:59 PM

    I've tried it with others, but there's something about the acacia gum that adds a property to the dough in terms of elasticity and workability that's unlike xanthan or guar gum.
    The only other place I've used it so far is in the homemade sugar-free marzipan. for the same reasons as above. It adds to the pliability.

    It may not be a common ingredient in homemade recipes, but it shows up a lot in our every day commercial products. It's other name is Gum Arabic.

    Here's a nice little summary on it's benefits and uses. HTH!

    http://tinyurl.com/3zjuta6

    I hope you enjoy the cupcakes! I just made them as a cake with a simple cream frosting a couple of days ago. Works well that way too! The recipe has become a staple around here for sure!

    ReplyDelete
  6. AnonymousSeptember 4, 2011 at 2:38 AM

    Pumpkin cupcakes were sublime. Thanks you for the wonderful recipe. I look forward to many more. Thanks, Marilyn

    ReplyDelete
  7. Birgit KerrSeptember 4, 2011 at 8:53 AM

    I'm so glad you enjoyed them! :)

    ReplyDelete
  8. LCDCOctober 9, 2011 at 1:48 PM

    Netrition doesn't seem to have anything called Resistant Maize - they do have something called Resistant Corn Starch (http://www.netrition.com/lifesource_rcs260_page.html), but I just wanted to make sure that it was the same thing before I place an order. I want to follow the recipe as printed, to ensure maximum success, and no wasted ingredients. :)

    ReplyDelete
  9. Birgit KerrOctober 9, 2011 at 3:08 PM

    Yes, it's the resistant corn starch 260 on netrition that I use!
    I corrected the link above :)

    ReplyDelete
  10. threadlyNovember 21, 2011 at 12:22 PM

    I wanted to make the lady fingers for the low carb tiramasiu and have ordered the cake enhancer but it won't get here in time to make the recipe. Any substitutions possible? what would happen if I left it out altogether?

    ReplyDelete
  11. Birgit KerrNovember 21, 2011 at 1:02 PM

    It will still work, but there is a slight difference in texture. But not so much so that it would ruin the whole dish. It just makes it a little better :)

    ReplyDelete
  12. Cindy ZDecember 6, 2011 at 9:00 PM

    Do you think that Polydextrose (Poly D Fiber) can be substituted for acacia fiber?
    I purchased it on Netrition, here's the description:
    " PolyD Fiber can be used as a sugar and/or fat replacer and adds a significant amount of fiber to foods. It is 90% fiber. It provides about 1 calorie per gram vs. 4 calories per gram for other carbs. It keeps foods moist, and acts as a bulking agent replacing fat and sugar volume. When water is added, polydextrose forms a gel that mimics some of the functional characteristics of fat."

    ReplyDelete
  13. Birgit KerrDecember 6, 2011 at 9:16 PM

    Polydextrose has a totally different function. Acacia fiber has very strong thickening power, and in the case of the bake mix it gives moisture and elasticity/structure. Polydextrose doesn't do that.
    In low carb cooking polydextrose is usually used more as a sugar substitute (even though it's a fiber) as it allows you to simulate the properties of sugar (in combination with another substitute as it's not sweet enough to simulate sugar by itself.)

    So no, it isn't a good substitution. If anything you could probably replace the acacia gum with xanthan or guar gum. Not quite the same, but a lot closer than polydextrose. HTH!

    ReplyDelete

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