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Old 10-31-2011, 04:24 PM   #1
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Low Carb Gluten Free Bake Mix

Jen,

Made your gluten free bake mix.
Please give me a recipe that will show this
mix off. It will be the first time I've used it.
I see that Linda made your pumpkin frosted cookies and
loved them.

Thanks,
b
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Old 10-31-2011, 07:09 PM   #2
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I'm not Jen, but I've been using her GF-LC Bake Mix in many applications and I think any quick 'type' bread or muffins (zucchini, cranberry, banana, blueberry, etc.) really shows off how fabulous and versatile the mix is. Check through the recipes at her site for ideas. There are lots to choose from.
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Old 10-31-2011, 08:10 PM   #3
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I am going to use just this one in her recipes now. It seems to work really well and the bonus is the gluten free!
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Old 10-31-2011, 08:46 PM   #4
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Quote:
Originally Posted by Barbo View Post
Jen,

Made your gluten free bake mix.
Please give me a recipe that will show this
mix off. It will be the first time I've used it.
I see that Linda made your pumpkin frosted cookies and
loved them.

Thanks,
b
I haven't tried her GF mix yet, but if it works as well as her ultimate oat mix used half and half with Carbalose flour, then this recipe will surprise you. It's hard to tell it from "regular" banana bread (I did not use the raisins or dates - started with the banana - and I use 2 small bananas)

(from her site):

REAL BANANA LOAF
This loaf is as good as any high-carb banana loaf. Substituting half the Vital Oat Ultimate Bake Mix with Carbalose flour from Netrition.com results in a loaf that is very difficult to tell apart from the real thing. Using only my bake mix is lovely too – a bit more moist and slightly less like the real thing in taste and texture.

1/2 cup boiling water (125 mL)
1/4 cup raisins, OR chopped dates (50 mL)
1 medium banana, mashed
2 eggs
1/2 cup butter, softened (125 mL)
1/3 cup SPLENDA® Granular (75 mL)
1/3 cup granulated erythritol (75 mL)
1 tbsp Da Vinci® Sugar Free (15 mL)
Banana Syrup (optional)
1 2/3 cup Vital Oat Ultimate Bake Mix (400 mL)
1 tsp baking powder (5 mL)
3/4 tsp baking soda (3 mL)

Prepare loaf pan: Spray a 9 x 5 x 3-inch (2 L) loaf pan with nonstick cooking spray. Line with wax paper and spray wax paper as well. Otherwise use tin foil.

In cereal bowl, pour boiling water and stir in raisins or chopped dates. Let sit for 10 minutes. Drain.

In food processor, process mashed banana, eggs, butter, SPLENDA® Granular, erythritol and Da Vinci® Sugar Free Banana Syrup (if using).

In medium bowl, combine Vital Oat Ultimate Bake Mix, baking powder and baking soda. Add to food processor; process. Stir raisins or dates into mixture. Spread in prepared loaf pan, smoothing top, and bake in 375°F (190°C) oven 35 to 40 minutes, or until a knife inserted comes out clean. Cover lightly with foil during last 15 minutes of baking.

Nutritional Analysis: 18 servings, 1 serving: Raisins/Dates
104.1/103.0 calories; 3.9/3.8 g protein; 7.1/7.1 g fat; 6.0/5.7 g carbs
Without raisins or dates:
96.6 calories; 3.8 g protein; 7.0 g fat; 4.2 g carbs
__________________
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"I know God will not give me anything I can't handle. I just wish that He didn't trust me so much" ~ Mother Teresa

Last edited by jlatislaw; 10-31-2011 at 08:48 PM..
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Old 11-01-2011, 10:56 AM   #5
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Quote:
Originally Posted by Barbo View Post
Jen,

Made your gluten free bake mix.
Please give me a recipe that will show this
mix off. It will be the first time I've used it.
I see that Linda made your pumpkin frosted cookies and
loved them.

Thanks,
b
You can't go wrong with those pumpkin cookies. They sure are good!! And so is her sandwich bread. I love this GF bake mix. No yucky aftertaste. I am sitting here eating an egg and bologna sandwich on it right now. Yum!
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Old 11-01-2011, 12:17 PM   #6
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where is the recipe for this LC GF bake mix?
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Old 11-01-2011, 02:17 PM   #7
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Gluten-Free Recipes

post #46 in this thread
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Old 11-06-2011, 02:12 PM   #8
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Thank you, Drjlocarb - nice of you! I'm sorry I've been so busy and MIA for a long time. Just been such a wonderful, exciting but also incredibly stressful time.

Linda and Barbo - I also really like those Pumpkin Cookies. I'm not the best cookie baker in the world, but I'm learning and I think those ones are good.

Yes, Barbo, Donna is correct, this is a good bake mix for quick loaves and muffins. It definitely is a bake mix that needs eggs to shine. I would never attempt scones or quick loaves that don't require eggs - I suspect it would be a failure with the GF bake mix.
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Old 11-09-2011, 06:40 PM   #9
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Quote:
Originally Posted by jlatislaw View Post
I haven't tried her GF mix yet, but if it works as well as her ultimate oat mix used half and half with Carbalose flour, then this recipe will surprise you. It's hard to tell it from "regular" banana bread (I did not use the raisins or dates - started with the banana - and I use 2 small bananas)

(from her site):

REAL BANANA LOAF
This loaf is as good as any high-carb banana loaf. Substituting half the Vital Oat Ultimate Bake Mix with Carbalose flour from Netrition.com results in a loaf that is very difficult to tell apart from the real thing. Using only my bake mix is lovely too – a bit more moist and slightly less like the real thing in taste and texture.

1/2 cup boiling water (125 mL)
1/4 cup raisins, OR chopped dates (50 mL)
1 medium banana, mashed
2 eggs
1/2 cup butter, softened (125 mL)
1/3 cup SPLENDA® Granular (75 mL)
1/3 cup granulated erythritol (75 mL)
1 tbsp Da Vinci® Sugar Free (15 mL)
Banana Syrup (optional)
1 2/3 cup Vital Oat Ultimate Bake Mix (400 mL)
1 tsp baking powder (5 mL)
3/4 tsp baking soda (3 mL)

Prepare loaf pan: Spray a 9 x 5 x 3-inch (2 L) loaf pan with nonstick cooking spray. Line with wax paper and spray wax paper as well. Otherwise use tin foil.

In cereal bowl, pour boiling water and stir in raisins or chopped dates. Let sit for 10 minutes. Drain.

In food processor, process mashed banana, eggs, butter, SPLENDA® Granular, erythritol and Da Vinci® Sugar Free Banana Syrup (if using).

In medium bowl, combine Vital Oat Ultimate Bake Mix, baking powder and baking soda. Add to food processor; process. Stir raisins or dates into mixture. Spread in prepared loaf pan, smoothing top, and bake in 375°F (190°C) oven 35 to 40 minutes, or until a knife inserted comes out clean. Cover lightly with foil during last 15 minutes of baking.

Nutritional Analysis: 18 servings, 1 serving: Raisins/Dates
104.1/103.0 calories; 3.9/3.8 g protein; 7.1/7.1 g fat; 6.0/5.7 g carbs
Without raisins or dates:
96.6 calories; 3.8 g protein; 7.0 g fat; 4.2 g carbs
Just made this last night and just got to taste it. I made it into muffins and subbed 1/3 cup chopped walnuts for the raisins. VERY good, moist and looked and tasted just like a muffin. I did use Jennifer's gluten free mix rather than the Oat Bake mix and they turned out fine. It made 9 muffins. I highly recommend this recipe.
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Old 11-10-2011, 06:45 AM   #10
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Hi Tilly - I think you might need 1/4 cup extra of the GF bake mix and an extra egg possibly, but since you liked it, then that's fine! It would be moist, for sure. The GF Bake Mix has some instructions that are fairly easy to follow but some baking experience is helpful, I think.

Hey, Good job!
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Old 11-10-2011, 03:25 PM   #11
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Thanks for the extra help in directions. I was wondering if it could be subbed one for one. I will try that next time I make them as I have one more banana that is waaaaaaay too ripe but just right for this recipe, thanks, Jennifer!

And if you see this, do you have a muffin recipe using your gf mix that I could sub any flavor syrup into without a fruit in it? I would love to have one basic recipe and many sf syrups.

Thanks for your help! (p.s. I defer to the chefs on this site as I can follow directions but not too creative.)
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