Low Carb, Gluten Free All-Purpose Baking Mix

Sharing is caring...
Pin on PinterestShare on YummlyTweet about this on TwitterShare on FacebookShare on Google+Share on LinkedInEmail this to someone

I finally found a decent recipe for a low-carb, gluten-free baking mix to take the place of wheat flour. I had already been experimenting with most of these ingredients in order to find a good substitute for baking flour. For example, I use almond flour and coconut flour in my holiday cookies.

I saw this on the Dr. Oz Show the other day. William Davis, M.D. made his gluten-free, all-purpose baking mix. I then went online and found the recipe at http://www.doctoroz.com/recipe/dr-davis-all-purpose-baking-mix, which originally aired in November 2015. Dr. Davis was very helpful in explaining the benefits of each of the ingredients.

For example:

  • Almond flour is the most baking friendly gluten-free flour. It is full of rich fibers and healthy oils.
  • Ground golden flaxseed adds back some of the gluten effect, that stretchiness you see when throwing pizza dough up in the air. It gives more structure to baked products.
  • Coconut flour is rich in fibers and healthy oils, and is delicious. It doesn’t have that coconutty taste, which is good if you don’t like the taste of coconut. It is heavy and a lot more absorbent, so you only need a little bit. When baking with coconut flour, expect to increase the amount of eggs or other liquids. It is not a 1:1 ratio, so you can’t just substitute the same amount of coconut flour for almond flour.
  • Baking soda helps add a little bit of lift and light airiness.
  • psyllium seed adds a bit of structure and helps make your baked product stronger. I used Now brand psyllium husk powder that I already had on hand.

Go directly to Printable Recipe w/o Photos

So, I gathered together all of the ingredients, many of which I purchased on Amazon. Unfortunately, my Kroger doesn’t sell too many low carb ingredients.

  • Mix all ingredients together in a bowl.
  • Keep in an air-tight container in the refrigerator and use as needed.
  • Use in recipes that would normally require flour, such as bread, cookies, muffins, pancakes, and pizza dough.


See my recipe for Low-Carb, Gluten-Free Pancakes

I will continue to experiment with more baking mix recipes, so bookmark this page and check back later.

Bon appétit!

[/print_this]



Sharing is caring...
Pin on PinterestShare on YummlyTweet about this on TwitterShare on FacebookShare on Google+Share on LinkedInEmail this to someone
(Visited 282 times, 1 visits today)

Leave a Reply