Splendid Gluten-Free Bake Mix 2 (Without Xanthan Gum and Using Gelatin)

low-carb-news.blogspot.com

Erika Abidinginhimdaily

Trim Healthy Mama for nearly 2 years, loving the ability to store all the recipes that fit the plan and try new meals.

1⅔ cups almond meal, OR (400 mL; 182 g)

almond flour

¾ cup certified GF oat flour, (175 ml; 100 g)

(Bob’s Red Mill®, not Legacy Valley®)

2 tbsp coconut flour, (30 mL)

(Bob’s Red Mill®)

In large bowl, combine almond meal (grind sliced almonds in coffee bean grinder), OR almond flour, oat flour and coconut flour. In container with airtight lid, place bake mix and shake well to combine. When measuring oat flour (only with the oat flour) into measuring cup, make sure to tap the cup on the counter top and fill to top to get the correct yield for the bake mix. Keep bake mix at room temperature for up to one month or freeze or refrigerate for longer storage. In large bowl, combine almond meal (grind sliced almonds in coffee bean grinder), OR almond flour, oat flour and coconut flour. In container with airtight lid, place bake mix and shake well to combine. When measuring oat flour (only with the oat flour) into measuring cup, make sure to tap the cup on the counter top and fill to top to get the correct yield for the bake mix. Keep bake mix at room temperature for up to one month or freeze or refrigerate for longer storage.

Directions at low-carb-news.blogspot.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer