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Old 01-27-2012, 11:04 AM   #1
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Jen Eloff/GF Bake Mix--

Hello Jennifer. It would be very helpful to me, and possibly others, if you would post the latest GF bake mix measured by weight. Some items such as CQ and almond flour are much more accurate using a kitchen scale. 1 cup does not always = 1 cup in grams.
How many grams are there in 1 cup of your GF bake mix?
Thanks so much, helper
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Old 01-29-2012, 02:13 AM   #2
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That's a great question.
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Old 01-29-2012, 08:18 AM   #3
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Helper I'm not Jen. I'm sure she is very busy with her cookbooks.

Do you want grams of 1 cup of mix or what one would be? I just made a huge batch. So here is 1 cup all together. If you want it different let me know.

Jen's bake mix all sifted together. 134 grams by weight. This is the gluten free bake mix.

Oh I'm sorry mine is the gluten free. I just saw where you have CQ. I don't use it.

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Old 01-29-2012, 09:47 AM   #4
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Thank you, Esther. I'll go weigh a cup just now and see. I really don't worry too much about the weights because I'm pretty sure the weights vary slightly from batch to batch and it makes no discernible difference to my recipes.
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Old 01-29-2012, 12:43 PM   #5
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Thanks to Esther and Jennifer--

Appreciate you replies.
Thanks, helper
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Old 01-29-2012, 06:13 PM   #6
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I got 130 grams the first time and using another cup measure, I got the same as Esther - 134 grams for a cup of the Splendid Gluten-Free Bake Mix. Those tiny differences will not make a difference in my recipes.
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Old 01-29-2012, 06:32 PM   #7
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Jen's GF Bake Mix

I've been having really good blood sugar readings of late.
I cannot hardly believe it's me....This is very good.

Tomorrow I'm going to bake with Jen's mix.
Going to do blood testing to see how the oatflour in
the mix affects me.

We love everything that I make with the mix.

More to be revealed
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Old 01-29-2012, 07:55 PM   #8
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Helper, I needed to make up a batch of the bake mix, so I made it tonight & weighed each ingredient as I did, in case that would also help you. Here is what I got (at least this time) as the others (at least Jen) said, it might not weigh exactly the same the next time I measured & weighed.

Almond flour 1 2/3 cup 166 grams; 2 = 98; 2/3 = 68 ==166
Oat flour 3/4 = 90g
Coconut flour 2 TBsp (I had Tropical Traditions) 14g
My scales would not weigh the 3/4 tsp

I measured a cup of this mix, and WOW did I ever get a different weight that Ester or Jen!!!! I got 108 gr in my cup! I did not pack it. I simply measured and leveled off (which I rarely ever do). That is quite a difference!

Out of curiosity, I went and measured with a different measuring cup. I still got 108. The again out of curiosity, I weighed both measuring cups (empty). One weighed 30g and the other 46g. I had My weights of the bake mix, did not include the cups. I balanced out the scales for each measuring cup before I weighed the "flour". Surely Ester & Jen was not weighing their cups with the mix. But why such a great difference in their weights & mine. Differences in the separate ingredients and the types they used?
I'm baffled here!
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Last edited by crazywoman-n-wy; 01-29-2012 at 08:17 PM..
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Old 01-29-2012, 08:51 PM   #9
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Quote:
Originally Posted by Barbo View Post
I've been having really good blood sugar readings of late.
I cannot hardly believe it's me....This is very good.

Tomorrow I'm going to bake with Jen's mix.
Going to do blood testing to see how the oatflour in
the mix affects me.

We love everything that I make with the mix.

More to be revealed
Barbo, the other day on a different (I believe) thread you posted a GF mix of Jen's for someone. It was not the same one as Jen has in the cookbook, & has been using recently. Her new one (in the book) has much less oat flour in it. I just wondered which recipe you were going to use. That would make a lot of difference possibly on your BS.
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Old 01-29-2012, 08:55 PM   #10
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Billie, did you tap the measuring cup with the oat flour on the counter top and fill to the top. I say to do that. You don't have to do it with the other ingredients. That might have accounted for the difference. Otherwise, I'm stumped.
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Old 01-29-2012, 11:12 PM   #11
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Yes, I tapped the oat flour. Maybe not enough? I didn't tap the others. I am using Honeyville almond meal, which may be lighter than your almond meal you ground yourself. ?? And my TT coconut flour may weigh different. Again.???


But I weighed the cup of mix 2 or 3 times, and either came out to the 108 or even once less, but I decided that time that I didn't have the cup quite full. Like you, I don't know what to say.
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Old 01-30-2012, 02:27 AM   #12
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Quote:
Originally Posted by crazywoman-n-wy View Post
Yes, I tapped the oat flour. Maybe not enough? I didn't tap the others. I am using Honeyville almond meal, which may be lighter than your almond meal you ground yourself. ?? And my TT coconut flour may weigh different. Again.???


But I weighed the cup of mix 2 or 3 times, and either came out to the 108 or even once less, but I decided that time that I didn't have the cup quite full. Like you, I don't know what to say.
I was just looking at the time you were writing this.
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Old 01-30-2012, 04:45 AM   #13
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Maybe it is the almond flour vs almond meal. Esther, do you grind your own almond flour from scratch too?
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Old 01-30-2012, 06:08 AM   #14
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Thanks, Billie--

I truly appreciate your effort. A definite help.
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Old 01-30-2012, 07:38 AM   #15
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Yes I grind my own.

I make my own almond butter and almond milk.
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Old 01-30-2012, 08:52 AM   #16
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Quote:
Originally Posted by Tilly View Post
I was just looking at the time you were writing this.
Tilly, I was up late writing that, but I think that is probably EST, I'm in WY MST. So it wasn't that late! What time does it say I posted?
It says you posted at 3:27AM. Now that is either late or early!!
Quote:
Originally Posted by Jennifer Eloff View Post
Maybe it is the almond flour vs almond meal. Esther, do you grind your own almond flour from scratch too?
Jen, I'm thinking that may be it. The Honeyville is pretty light & fluffy! I've ground my own before, and as I recall, it was a lot heavier.
Soooo, helper (and anyone else), if you grind your own (or perhaps even some other brands), my weight on the almond flour may or probably is way off for you! For reference I just looked at & weighed my Honeyville almond flour. The label says a serving is 28g. 28g was a packed very full 1/4 c. (Tho I do not pack my almond meal when using in a recipe.) I'm assuming that would be about 60ml, but not positive.
Quote:
Originally Posted by helper View Post
I truly appreciate your effort. A definite help.
helper
You are welcome, but with my almond flour weight, it might not be as much help for it unless you are using Honeyville or similar flour/meal. You might need to measure yours, and weigh, then make note of that. (If possible)
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Old 01-30-2012, 10:01 AM   #17
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Hmm, guess I could weigh my almond meal and report back here. Thing is, I know Donna (RVcook) has used my bake mix a lot and she uses almond flour with no problems in the baked goodies to my knowledge.
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Old 01-30-2012, 10:30 AM   #18
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I use it a lot too, Jennifer.

Tarts for all my frozen fruits I did this summer.
Chicken pop pie.
cookies and many others.

I just love it.
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Old 01-30-2012, 10:42 AM   #19
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Quote:
Originally Posted by Jennifer Eloff View Post
Hmm, guess I could weigh my almond meal and report back here. Thing is, I know Donna (RVcook) has used my bake mix a lot and she uses almond flour with no problems in the baked goodies to my knowledge.
Jen, I've made up your bake mix using my almond flour (and measuring cups) several times now. So I've used it in several recipes, several times, and it seems to work the way it should. (As far as I can tell) I haven't gotten any bad results! I think mainly it is matter of weight difference!

I'm thinking if one went by weight, that they then might see a difference.
But no problems here!!!
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Old 01-31-2012, 09:45 AM   #20
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Hi there - my 1/4 cup almond meal was also 28 grams, but I didn't pack it in firmly (so unpacked) or anything. I just measured, put it on the electronic scale and remembered the weight and then I just noticed, yours is the same weight, Billie. Okay, I give up! Either way, whether one uses ground almonds or almond flour, the recipes will still work much the same. I've never weighed any of my bake mix ingredients before this.

Yay, Esther! That's great.
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Old 05-17-2012, 07:16 PM   #21
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Ginny Larsen of Ginny's Low-Carb Kitchen made up the bake mix using almond flour and her yield was 3 cups - fully 1/2 cup more than I get (2 1/2 cups, 1/4cup = 5.7 g carbs). Each cup weighed about 100 grams, so not that far off from your weight that you got, Billie. I get 134 grams for 1 cup of the bake mix using almond meal.

This means if your yield is 3 cups, then 1/4 cup = 4.8 g carbs. So, with almond flour your baking will be lower in carbs.

Do not panic because despite this big difference in yield between using almond meal (sliced almonds ground at home in a coffee grinder) and almond flour, it really does not seem to affect the baking too much. Obviously, there will be slight differences but not enough that anyone has noticed.

In the new cookbook, I'm putting in the weight for the ingredients for those who want to get the exact weights I did.

My almond meal weighs exactly the same as almond flour - 28 g. However, the difference in the yield seems to happen when the ingredients are mixed - something very weird happens. LOL

Maybe someone can figure it out but I'm not sure exactly why yet ... other than the almond meal has more fat in it and probably sticks to the other ingredients, packing them down more - weighing them down and packing more into a 1 cup measure - and almond flour is drier and fluffs up more. Just guessing!
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Old 05-17-2012, 08:17 PM   #22
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Thank you, Esther. I'll go weigh a cup just now and see. I really don't worry too much about the weights because I'm pretty sure the weights vary slightly from batch to batch and it makes no discernible difference to my recipes.
I'll tell you why I care about weights--or, why to use a scale: convenience! Ordinarily I just shake each dry ingredient into a bowl (excepting things like baking powder), zeroing out the scale after each ingredient, then mix, then turn the mixture out onto a big sheet of wax paper (to be lifted and funneled back in)--then do the same thing with the wet ingredients in the same bowl.

Recently I stayed at my sister's house for a few days and brought some supplies in order to bake, but decided not to bother with the extra weight of my kitchen scales. It had been a long time since I used measuring cups and I couldn't believe how much more trouble it was.
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Old 05-18-2012, 08:53 AM   #23
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I'm the opposite. I like my measuring cups and spoons. I do use the electronic scale when necessary but not all that often.
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Old 05-18-2012, 02:42 PM   #24
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Me too Jen! I do have kitchen scales, which I use for some things, and am so glad I now have a good set, but for most things I use the cups & spoons!
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Old 05-19-2012, 05:43 PM   #25
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Love my measuring cups and spoons, Billie, so I can relate.
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Old 05-20-2012, 06:51 AM   #26
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Me too Jen! I do have kitchen scales, which I use for some things, and am so glad I now have a good set, but for most things I use the cups & spoons!
Me 3! I have a great kitchen scale, but do prefer my cups and spoons for baking.
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Old 02-05-2013, 06:02 AM   #27
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I just made up a single batch of Jen's GF Bake Mix. I decided to double it but I got distracted and now I can't remember if I added the other 3/4 t. of xanthan gum or not. Is it a problem to just leave it out or should I go ahead and add it?
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Old 02-05-2013, 07:28 AM   #28
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LOL I've done this Pam. I would go ahead and add it. I don't think you'll

I'm going to try it using gluc.
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Old 02-06-2013, 01:26 PM   #29
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Thanks, Esther, for your advice! I'll add it.
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Old 02-06-2013, 02:32 PM   #30
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Pam your welcome.

And the ending to that sentence is. hurt it.
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