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Old 11-15-2010, 03:09 PM   #1
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Jennifer's Bake Mix for Baking Season

With baking season coming up I thought I would post Jennifer's Bake Mix for all to see on a separate thread. I figured this would make it so much easier to find for all of us who love this, and those who SHOULD try it!

This works so well in all recipes. I now make mine with just unflavored Protein Powder (with no the splenda or sweetener added) and I add vanilla extract (or whatever flavored extract I need) and a bit of splenda or sweetener to taste when I need to use it for a baking application that calls for a cake like flavor.

Plus, using the unflavored I can do more savory applications in baking or using it as a topping for, say, chicken pot pie without have a vanilla/sweet taste to it.

Enjoy and thanks Jennifer for this great recipe!!

Jennifer's Bake Mix


1 2/3 cups ground almonds
2/3 cup vanilla whey protein
(sweetened with sucralose, i.e. Splenda)
2/3 cup vital wheat gluten

OR Jennifer's Unflavored Bake Mix (per Beeb's tweak)

1 2/3 cups ground almonds
2/3 cup Unflavored Whey Protein Powder
2/3 cup Vital Wheat Gluten
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Last edited by Beeb; 11-15-2010 at 03:10 PM..
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Old 11-15-2010, 03:11 PM   #2
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Old 11-15-2010, 03:46 PM   #3
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Beeb, have you ever successfully made some kind of dumplings with this mix? My DD loves chicken and dumplings, and anything I can do to help her stick to low-carb, I'll do.
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Old 11-15-2010, 03:59 PM   #4
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Thanks, Linda. You're welcome. I'm always tickled pink when folks use my bake mixes and find them useful. Your Herb crackers, Linda, are an example of the amazing recipes people come up with using this particular bake mix. Thanks for letting me post it on my blog and keep it there for others to find and enjoy.

What's great about this bake mix is that it is only 9.9 g carbs per cup. Compare that with white flour at about 90 grams per cup.

Since this particular bake mix is not a cup-for-cup replacement for white flour, I suggest using 2 to 4 tbsp extra of the bake mix per cup (I tend to do the latter these days) and withhold about 1/4 to 1/2 cup of liquid or wet ingredients in a recipe and add only if necessary. However, if you find your recipe is too wet, you can always add a bit more bake mix or if it is too dry, add some more wet ingredients. Normally recipes are quite forgiving that way. Obviously this requires some knowledge of how the various batters should look for, say, muffins, loaves, cakes or cookies.
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Old 11-15-2010, 04:03 PM   #5
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I think you could, Laurie, but you would have to place the batter on something solid in the stew and not simply in liquid. What does your dumpling recipe look like and I'll be able to tell more easily whether it would work.
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Old 11-15-2010, 04:35 PM   #6
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Thank you so much for putting this here--will save a lot of searching- and thanks to Jen for the recipe to start with!!!
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Old 11-15-2010, 04:39 PM   #7
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Old 11-15-2010, 04:53 PM   #8
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Can I use unflavored egg protein powder instead of whey?
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Old 11-15-2010, 05:33 PM   #9
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Quote:
Originally Posted by Jennifer Eloff View Post
I think you could, Laurie, but you would have to place the batter on something solid in the stew and not simply in liquid. What does your dumpling recipe look like and I'll be able to tell more easily whether it would work.
Jennifer, in my high-carb days, I used to just use Bisquik. I haven't tried Carbquik because I've read too many poor reviews.

The recipe my DD has used is just flour, baking soda, salt, and a little milk. Her DH's grandmother gave her the recipe and cautioned her to not stir the dough very much before dropping it into the boiling broth. This recipe is famous in the grandmother's restaurant, and she gave the "secret" recipe to my DD. It would be so neat if we could low-carb it so she could still have "Granny's Special Chicken 'n Dumplin's".
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Old 11-15-2010, 07:25 PM   #10
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How about posting the gluten free make mix too!
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Old 11-15-2010, 07:35 PM   #11
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Would this be a sub for something like carbquick?

Last edited by WildflowerMama; 11-15-2010 at 07:37 PM..
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Old 11-15-2010, 09:20 PM   #12
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How about posting the gluten free make mix too!
Great idea, why don't you! Be great to have it in another thread, too!
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Old 11-17-2010, 04:14 PM   #13
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Laurie, no that won't work with this bake mix. I have a recipe that can sub for Bisquick in my Splendid Low-Carbing for Life, Vol. 2. I have not actually published that recipe on my blog or here. I might someday, but for a while longer I think I would like to keep something only in my cookbooks and not on the net as well. I do have a dumpling recipe in there.
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Old 11-17-2010, 04:16 PM   #14
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Dwightshrute - I have no idea if that would work or not.

Newyorkmeg and JBatchelor - (((HUGS)))
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Old 11-17-2010, 04:31 PM   #15
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Old 11-17-2010, 04:50 PM   #16
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Wendy, you are sweet and funny at the same time!
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Old 11-18-2010, 08:38 AM   #17
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Quote:
Originally Posted by sistertzu View Post
How about posting the gluten free make mix too!
I have all her books, but would love to have this on this thread, too. Jen, how does the one without the gluten compare. Sometimes, the glutin taste comes through for me. Beeb, do you have the same problem with the glutin? Julie
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Old 11-18-2010, 08:51 PM   #18
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I have all her books, but would love to have this on this thread, too. Jen, how does the one without the gluten compare. Sometimes, the glutin taste comes through for me. Beeb, do you have the same problem with the glutin? Julie
I actually like the taste of the gluten, Julie, reminds me of "bread" for some reason!
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Old 11-19-2010, 09:47 AM   #19
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It's not my recipe so I didn't want to post it but I will try to get permission. I really love the gluten free mix it has worked out well for me.
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Old 11-19-2010, 10:21 AM   #20
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I'm sure it is in one of my cookbooks. Thanks, Julie
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Old 11-20-2010, 04:04 PM   #21
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Would this be a sub for something like carbquick?
Good question Wild. I was wondering this also.

Anyone?

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Old 11-20-2010, 07:13 PM   #22
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I believe carbquick is like bisquick it has baking powder added. So it would be different.
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Old 11-25-2010, 09:08 AM   #23
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Sistertzu - is it this one?:

GLUTEN-FREE LOW-CARB BAKE MIX

1 1/2 cups oat flour (certified gluten-free)
1 cup ground almonds, OR almond flour
1/2 cup sifted coconut flour (available from Netrition)
1 tsp Xanthan gum (available from Netrition)

Yield: 3 cups, 12 servings of 1/4 cup each
100.7 calories; 4.2 g protein; 5.3 g fat; 7.0 g net carbs

I have a new one I'll be publishing next year sometime. I really like it more than this one, but this one is not bad at all.
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Old 11-26-2010, 06:30 AM   #24
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Jennifer, can you think of any sub for the almond flour? Any other nut flour that would work? My almond allergy is just killin me for the lc subs!

Thanks hon!!!
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Old 11-26-2010, 07:15 AM   #25
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Quote:
Originally Posted by SCOTTSDALEJULIE View Post
I have all her books, but would love to have this on this thread, too. Jen, how does the one without the gluten compare. Sometimes, the glutin taste comes through for me. Beeb, do you have the same problem with the glutin? Julie
Gluten becomes rancid and bitter quickly if not refrigerated after opening.
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Old 11-26-2010, 09:33 AM   #26
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Pooti, you can use hazelnut flour from Netrition or you could make your own walnut flour (more like a meal) or pecan flour. HTH

Good point, Fire Fly. Thank you.

Julie, someone told me they like the Splendid Low-Carb Bake mix more than the gluten-free one, but I think the gluten-free one is a good alternative if you are tasting the gluten (you could cut down on the gluten in the low-carb bake mix by a bit and use some wholewheat pastry flour instead). I have a better gluten-free bake mix coming next year, but I think it will first appear in a new cookbook. That is, if I can find the time and energy as I've been semi-retired for going on 7 years.

Stevie, it is not a sub for Carbquik.

Last edited by Jennifer Eloff; 11-26-2010 at 09:34 AM..
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Old 11-26-2010, 10:01 AM   #27
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Pooti - another idea! You could mix nut flours to make it more cost effective and maybe tastier. Try mixing hazelnut flour and walnut meal (make this with good quality walnuts in a food processor), etc.
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Old 11-27-2010, 11:34 AM   #28
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Thanks so much!!! I've had guests and haven't had time to be online at all. Your so kind to share your recipes!!!
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Old 12-01-2010, 01:37 PM   #29
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Quote:
Originally Posted by Jennifer Eloff View Post
Sistertzu - is it this one?:

GLUTEN-FREE LOW-CARB BAKE MIX

1 1/2 cups oat flour (certified gluten-free)
1 cup ground almonds, OR almond flour
1/2 cup sifted coconut flour (available from Netrition)
1 tsp Xanthan gum (available from Netrition)

Yield: 3 cups, 12 servings of 1/4 cup each
100.7 calories; 4.2 g protein; 5.3 g fat; 7.0 g net carbs

I have a new one I'll be publishing next year sometime. I really like it more than this one, but this one is not bad at all.
Jennifer, do you measure the coconut flour after sifting or before sifting?

Thanks for all your hard work on these!!!!! Also, do you think adding some oat fiber or corn fiber (bran) would be an ok sub for some of the almond flour (which I will sub out with hazlenut flour)?

you're the best!
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Old 12-02-2010, 07:33 AM   #30
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Quote:
Originally Posted by theredhead View Post
Beeb, have you ever successfully made some kind of dumplings with this mix? My DD loves chicken and dumplings, and anything I can do to help her stick to low-carb, I'll do.
I mixed half a cup of Carbquik and 1/2 cup of Jen's Bake Mixed (unflavored) with 1 egg and a bit of HWC and water, pepper and parsley the other night to make a top crust for Turkey Pot Pie. It came out amazingly great and will make it again and again this way.

I think mixing the bake mix with the Carbquik is a great combo that Jennifer told us about and I'm so glad I tried!

I think you could use this combo mixture to make dumplings. I would just eyeball the HWC and water until you get the consistency of the dumpling batter you want.

Last edited by Beeb; 12-02-2010 at 08:13 AM..
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