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Old 03-11-2012, 06:22 PM   #1
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Introducing my new Low Carb Gluten Free-Nut Free Bake Mix

Yay!!! After months of experiments I finally arrived at something I'm happy with a jumping off point! I have a new Fluffy Chix Low Carb Gluten Free Nut Free Bake Mix. I'm sure I will have more derivations, but wanted to put this out here now. For only 2.2net carbs per tablespoon all of us with nut and flax allergies now have something to use as a Bake Mix!!!

This is white bread I made with it!



I'm working on a Low Carb Gluten Free-Nut Fee Irish Soda Bread and hope to have it ready by Tuesday.

I use a Gluten Free Mix (Bob's Redmill is the lowest carb), as one of my ingredients because it's cheaper to buy a bag of that than buy 4-6 different bags of the flours that go into making it.

Here are some pictures of items I've made so far with it. I'm still working on more recipes! They're there, but I haven't had time to upload them and write them out yet. Just click on the images to enlarge.





Here is the recipe and nutritional information.

Fluffy Chix Low Carb Gluten Free-Nut Free Bake Mix (Fluffy Chix LC GF NF Bake Mix ) – Bob’s Redmill Base
(Wow! That’s a mouthful!)

Yield – 18 Tablespoons (actually 18Tbsp + 1-1/2 tsp but I rounded down)
Serving Size – 1 Tablespoon (for easy recipe conversion)
Prep Time – 10 Minutes
Cooking Time – Varies per recipe
Difficulty – Easy Peasy!
(The recipe doubles and triples easily!)

Ingredients
2 Tbsp Coconut Flour (Bob’s Redmill preferred)
6 Tbsp Oat FIBER (Honeyville Grains preferred)
1/2c Old Fashioned Rolled Oats (Bob’s Redmill certified GF preferred)
4 Tbsp Gluten Free Bake Mix (Bob’s Redmill preferred)

Directions
Grind pre-measured oats in a small coffee grinder until they are the consistency of a coarse flour such as graham flour. It doesn’t have to be completely smooth!

Measure all ingredients with the scoop and level technique, or if you prefer, use a scale and add them to the recipe by weight.

I find it’s easiest to measure everything except the oats into a mesh strainer. Using a large spoon I press and scrape the flours through the mesh to sift it and break up any large lumps.

Add ground rolled oats to the sifted mixture and store Fluffy Chix LC GF NF Bake Mix in an air tight container.

Shake bake mix before each use.

Nutritional Information for Fluffy Chix LC GF NF Bake Mix using Bob’s Redmill GF Base – Full Recipe:
(46g Net Carbs per 18 Tbsp = 1c + 2 Tbsp) (Compare to 92g Net Carbs in All Purpose Flour)




Nutritional Information for Fluffy Chix LC GF NF Bake Mix using Bob’s Redmill GF Base – Single Serving:
(2.2 Net Carbs per Tablespoon)



Hope you like it! I've used it to make microwave biscuits, baked biscuits, mini chive biscuits and crostinis along with white sandwich bread. They've all turned out pretty good and I will give you recipes soon!
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Old 03-11-2012, 06:49 PM   #2
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Congratulations on a beautiful bake mix.

I wondered if we could use Jennifers Gluten Free Bake Mix,
instead of purchasing Bob's? I have quite a large container
of Jen's. Your bread looks lovely. You are one schmart
Fluffy Chic
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Old 03-11-2012, 06:54 PM   #3
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Yes hon, you could. It would also be lower carb than using Bob's RM. I don't know though that you would need to use this bake mix if you can use Jens. Jen's is amazing! I didn't create this to try to get people to convert from Jen's to this new Fluffy Chix LC GF-NF Bake Mix.

I just can't use Jen's becuz of my almond allergy, and any substitute (like a mixture of sesame seeds and pumpkin seed not only acts differently in recipes from the mix with the almond flour formulation, but it also coult potentially increase my chances of having the estrogen positive breast cancer come back. And so many recipes call for almonds or flax meal. So this gives an alternative to that!! For people who want to take a break or have to take a break from nuts and flax and gluten.

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Old 03-11-2012, 06:58 PM   #4
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But I still hope you try it!

I will post the sandwich bread recipe tomorrow.
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Old 03-11-2012, 07:01 PM   #5
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I'm so happy you've found a mix that you can enjoy without allergy issues, Pooticus! I know that has been such a source of frustration for you.
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Old 03-11-2012, 07:04 PM   #6
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OMG it really has Peggy! LOL, however it makes me walk the straight and narrow!
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Old 03-11-2012, 07:25 PM   #7
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I'm reading over all these post and I can really relate. It feels so good when you find something that you can really eat that you miss.

Good for you Pooti!!!! I will make this when I get some oat fiber.
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Old 03-11-2012, 08:03 PM   #8
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Wow, so glad you are sharing this. So many can use this and your expertise. You sure have been busy!!!!! The bread looks amazing!
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Old 03-11-2012, 08:14 PM   #9
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WOW, Pooti - GREAT job! Those baked goodies look wonderful. Can't wait to get all the recipes!
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Old 03-11-2012, 08:38 PM   #10
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Quote:
Originally Posted by rosethorns View Post
I'm reading over all these post and I can really relate. It feels so good when you find something that you can really eat that you miss.

Good for you Pooti!!!! I will make this when I get some oat fiber.
Rose thorns you might be able to us a mixture of rice and corn bran? I actually thought of you while working on these recipes. I tout you and I would be able to make foods easier!

Tilley I have been as busy as my energy allows lol!i actually type a lot of the stuff up while resting in my recliner! Lol!

Char I hope to post them soon!
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Old 03-12-2012, 08:38 AM   #11
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can't wait to see the bread recipe!!!!!
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Old 03-12-2012, 08:56 AM   #12
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Pooti I think you are doing great.

Take you time sweetie I know how hard it can be. It's alot to go thru. I'm still doing alittle and resting a little.

Do you mean rice bran and corn bran?

I hit the blue rice bran and found it. Where would I get corn bran Pooti? anything else? I've been trying to make a bread for a while now.

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Old 03-12-2012, 10:07 AM   #13
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And flax. I even tried flax again. That confirmed it. I love all the recipes with flax.
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Old 03-12-2012, 11:38 AM   #14
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Yeah, I'd be set Esther if I could have at least flax, but if I could have almonds, then Jen's Gluten Free Bake Mix would set me for life! It's such a wonderful recipe - there really is little need for new derivations! Corn bran you can find at Honeyville and maybe at Netrition? Check out Netrition first! Rice bran, I found at the grocery store I think? I swear, I can't remember my name these days! I thought I had Rice FIBER too? Blue Rice Bran would be awesome!

Zipp2Play, I will try to get that up sometime this week for you. Like my focaccia bread recipe and Jenn's Sandwich Bread recipe, I make it as a "sheet", then split each serving horizontally. It gives you a pretty thick slice of bread (maybe 1/2" thick or almost?) So far I've only tried microwaving it and it gets really good texture. I want to try to quadruple the recipe and make it in an 8x8 or 9x9 pan and see how it does in the oven.
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Old 03-12-2012, 01:53 PM   #15
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Way cool Thanks for the recipe. Great pics too!!

I hope you keep getting more energy every day.
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Old 03-12-2012, 02:49 PM   #16
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Thanks Nigel!
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Old 03-12-2012, 02:59 PM   #17
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Susie, you are so sweet. I'm thrilled that you discovered a wonderful bake mix that you love and can use without worrying. The baked goods look amazing!! Remarkable that you have found the energy to do all of that. I, too, pray your energy returns to normal.
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Old 03-12-2012, 03:01 PM   #18
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Jen Thanks lady!!
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Old 03-12-2012, 09:06 PM   #19
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Pooti

Your blog is lovely and your photographs are like candy
for the eyes.

I want to make your white bread soon.

Just finished tamales and it was a three day project for me.

You sit in your chair and cooking genius comes through.

Please keep sitting
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Old 03-13-2012, 09:53 AM   #20
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Babo!!! Thank you so much for your wonderful thoughts!! It means so much coming from such a fantastic chef as yourself!!!

This is a crazy week for me. I'm hoping to get the house straight enough after chemo/rads/surgery etc to have our friends over on Friday to celebrate their long-neglected birthdays. And I'm frazzled!!! I will get the post up asap I promise!

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Old 03-14-2012, 10:01 PM   #21
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We will all be waiting

Have fun with your friends.

We all want to try your recipes.

luv and hugs.
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Old 03-15-2012, 03:04 AM   #22
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Quote:
Originally Posted by pooticus View Post
Babo!!! Thank you so much for your wonderful thoughts!! It means so much coming from such a fantastic chef as yourself!!!

This is a crazy week for me. I'm hoping to get the house straight enough after chemo/rads/surgery etc to have our friends over on Friday to celebrate their long-neglected birthdays. And I'm frazzled!!! I will get the post up asap I promise!

Okay, where is someone when you need them to say, 'forget the house and enjoy your friends and REST'!
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Old 03-19-2012, 06:01 PM   #23
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Bob's Red Mill LC Bake Mix

It's been ordered and I cannot wait to try your recipe.

Hurry hurry hurry
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Old 03-19-2012, 06:30 PM   #24
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Ok, Barbo I'm actually revising the original recipe a bit. Maybe I will get to play with it tomorrow!!
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Old 03-20-2012, 04:22 AM   #25
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Fluffy chic, could you just use oat flour instead of grinding oats? I am wondering what this would be liked in a recipe using half yours and half Jens? I would like less cheese in my recipes. I am waiting for the sandwich bread recipe
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Old 03-20-2012, 07:31 AM   #26
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Hi Brendajm, I think the oat flour would work fine although oat bran would probably be a closer equivalent.

The thing to know about subbing in oat flour:

1. Oat Flour (Bob's Redmill Brand) is 26g Carbs with 4g of fiber for 1/3c = roughly 5.33tbsp = 4.13g net carbs/tbsp

2. Oat Meal (Quaker Regular Rolled Oats - since I don't "have" to be gluten free but want to avoid big exposures to it like you would get if eating Carbquick or something like that. Quaker Oats Reg Rolled Oat = 23g net carbs v. Bob's Redmill Reg Rolled Oats = 27g net carbs) for 1/2c Rolled Oats = 8 tbsp
= 2.9g net carbs/tbsp Quaker Oats
= 3.4g net carbs/tbsp Bob's Redmill Oats

3. If subbing in oat flour you need to know that each 1/2c of rolled oats makes approximately 1/2c + 2Tbsp + 1 tsp of oat flour or meal ground (this is approximate), so you would need to add that much oat flour to make an equivalent volume.

Bottom line lol, sorry for the long winded reply, the flour mix will be quite a bit higher in carbs but it might be that combining it with Jen's would offset the carbs.

I agree with you though, that's why I set to work on this. I just can't eat that much cheese any more in baked goods because of my breast cancer. I try to keep cheese minimized most days. And I wanted to have a flour that is more in line calorically with regular flours as opposed to some of the nut flour subs out on the market. But also I had to create something that was nut and flax free cuz of my allergies to almonds and flax.

I'm working on the formulation today and will get back to you guys asap!!
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Old 03-20-2012, 12:04 PM   #27
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You are a love

Most of us will benefit from your bake mix.

Thanks Pooti...
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Old 03-20-2012, 02:02 PM   #28
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Ok, so I haven't wanted to put this out there yet because in the first formulation I get a weird "sticky in my gullet" feeling after eating a piece of bread from that mixture. I also get it with biscuits. I asked Denny if he gets that feeling and he says no. He also doesn't get gastric distress from it. I get some gas, no bloating, but I do have gas like when I eat wheat.

So. Enter in formulation #2 where I used some of Bob's Redmill GF Baking Mix and some of KAFlour GF Multipurpose Baking Mix and I still get a little of the weird sticking feeling. Don't think it's an allergy but if it is, I suspect it's from either coconut flour or the oat fiber (which I am only slightly allergic to but still). So to make it clear as mud. I changed the original formula to slightly decrease the ratios of oat fiber and coconut flour to the GF Mixes. If you don't have both bake mixes, no problem. Simply add twice as much of the one you have. You will have to refigure your nutritional information though to adjust accordingly.

Here's what I did on #2:

Fluffy Chix GFNF Bake Mix #2

3 tbsp KA GF Multi-Purpose Flour Mixture
1/4c Bob's Redmill GF Bake Mix
1/4c Coconut Flour
6 tbsp Oat Fiber (that's FIBER, not flour, not bran, not meal)
1/2c Rolled Oats (Quaker brand but Bob's Redmill is cert. GF if you need that).

That volume equals 30Tbsp of Fluffy Chix GFNF Bake Mix #2

Nutritional Value - Full Recipe (30 Tbsp = 1-3/4c + 2 Tbsp)
Calories 495kcal
Fat 6g
Sat Fat 2.5g
Carbs 121g
Fiber 42g
Net Carbs 79g
Protein 14g
Alcohol 0g

Nutritional Value - Single Serving = 1 Tbsp
Calories 16.5kcal
Fat .2g
Sat Fat 0.083g
Carbs 4.03g
Fiber 1.4g
Net Carbs 2.63g
Protein .47g
Alcohol 0g

So per 1/4c Serving Size by multiplication the net carbs would be 10.52g Net Carbs per 1/4c serving. Substantially less than the 22.96g Net Carbs per 1/4c of All Purpose Wheat Flour and a tiny bit less than the Net Carbs in 1/4c serving of Carbquick.

I'm fairly happy with it right now from this standpoint. I've made tiny cocktail toasts and it worked brilliantly, both baked and microwaved. I think I prefer the texture of it baked over microwaved. It feels a little more substantial. But the rise is better in the microwave.

It is a very fragile formulation. Meaning the crumb is delicate. More cake like than biscuit or cornmeal like. The bread has some issues staying together without tearing when hot. But it becomes pretty dense and a little more sturdy when completely cooled. It does not have the texture you get from gluten flours though.

I tried using a little Knox gelatin in it because that is something easily available to people world wide. I think it made a little bit of difference but not substantial. I still want to work on the white bread recipe. But in the meantime, here is the initial recipe for the white bread. You can try adding xanthan gum or glucomannan. That may toughen it up a bit to be more rubbery like you get from gluten. Those experiments coming soon...

Please forgive me. I honestly don't know who all to credit with the inspiration of this recipe. There have been sooo many people out there who have created OMM and OMM English Muffins and biscuits. That I honestly don't know who created the original. This recipe originally was inspired by both Ouzoid's work with OMM and from Dottie's Southern Biscuit recipe and I tweaked them.

Then I started thinking...hey, what if I use Carbquick as part of the biscuit recipe. And it was delicious and breadlike. More breadlike than anything I'd had before. Then I started playing with the formulation to get it Gluten Free and Nut Free.

It's a good starting point and would be PERFECT as is for muffins, cakes, and cupcakes/cakeballs. These items require a delicate crumb. So morph this recipe with flavors and sweeteners or savory elements and you can window dress it a million ways using this formulation or even formulation #1 of the Fluffy Chix GFNF Bake Mix.

Basic White Bread, Quick Bread, Quick Muffins, Cupcakes - Savory or Sweet

1 Tbsp Fluffy Chix GFNF Bake Mix
1 Tbsp Coconut Flour - sift after measuring
1 Tbsp Oat Fiber
1/2 tsp Baking Powder
1/8 tsp Kosher Salt (or 1 pinch)
1/8 tsp Equivalent Sweetness of Erythritol/Stevia blend (I used Truvia - it was there)
3 Tbsp Egg White (or 1 whole egg)
2 Tbsp Yogurt (I used Greek this time)
1/4 tsp ACV
1-2 Tbsp Water, filtered

Mix everything together and pour into a parchment lined baking dish or microwave dish. You will have to play with the timing. For my microwave with a 3-1/2" diameter round dish it took 1.5 minutes. I made a mini loaf about 3x4 and it baked in about 20 minutes. It did not get brown on top.

Here are the nutritionals for the Basic White Bread Recipe:

Full Recipe = 2 slices of bread
Calories 93kcal
Fat 2.3g
Sat Fat 1.5g
Carbs 16.3g
Fiber 9.3g
Protein 7.1g
Sugar Alcohols (Erythritol) .5g
Net Carbs 6.5g

Single Serving = 1 Slice of Bread = 1/2 the Recipe
Calories 46.5kcal
Fat 1.15g
Sat Fat .75g
Carbs 8.15g
Fiber 4.65g
Protein 3.55g
Sugar Alcohol (Erythritol) .25g
Net Carbs 3.2g/Slice

Here are the photos. Click on them to enlarge them.

Raw Batter


Microwaved Bread Bottom - still wet, need to dry off in oven


Bread Bottom Dried From Oven


Bread Cut


Bread Cut Closeup:


Mini Loaf Top - Baked, not micro


Mini Loaf Bottom - Baked, not micro


Mini Loaf Slice - Making Melba Toast Slices

Last edited by pooticus; 03-20-2012 at 02:05 PM..
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Old 03-20-2012, 10:12 PM   #29
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3 tbsp KA GF Multi-Purpose Flour Mixture

Pooti what is this?
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Old 03-21-2012, 01:50 AM   #30
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King Arthur Gluten Free Multi-Purpose Flour Mix. It's a box mixture of several flours:

White Rice Flour, Tapioca Starch, Potato Starch (not Potato Flour), and Brown Rice Flour along with Xanthan Gum and Salt.

I ended up deciding on using gluten free, high carb bases because it makes it easier for someone to either purchase something like it in their grocery store, or order it online, or make it themselves. It is pretty high carb though - ranging around 25-28g of Carbs per 28-30g of mix. You can make your own GF High Carb forumulation very easily but you would have to buy several different flours to do it. I just chose to use that.

In the second formulation, I use both Bob's Redmill Gluten Free Bake Mix as well as KA GF Multi-Purpose Flour Mix. Bob's Redmill Bake Mix is a mixture of several high carb flours too. But they also use bean flours like garbanzo bean and fava bean flours. I wanted to use it to see if it added texture and structure to the mix in the form of beans. It's also slightly lower in carbs than the KAF GF Multi-purpose mix.

If you decide to try the second formulation and only want to use one of the mixes, you can double either one. Just simply correct your carb count and quantity yield. Or, feel free to make your own formulation or use one of the other high carb Gluten Free mixes for these totals. My goal was to cut the carbs of the Gluten Free mixes in half without using gluten flours, nut flours, flax or chia seed meal and to keep it around the same number of carbs that you find in Carbquick which is about 11g per 1/4 cup?

Because the GF mixes already have very nice riseability and because I only had to buy 1 or 2 mixes and didnt' have to buy 4 different flours it seemed easier to buy the mixes. But I might start making my own formulation of a GF mix once I have the ratios absolute to make the low carb versions. I actually have all the flours here except potato starch. I just didn't want to ask you guys to buy 4 different high carb flours.

I think I was successful at controlling the carbs with the second formulation. It comes in right about the same as Carbquick from a net carb standpoint for 1/4cup serving and also right about the same calorie level too - mine is slightly higher within about 10 calories per 1/4c serving size.


Last edited by pooticus; 03-21-2012 at 02:10 AM..
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