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Old 08-20-2010, 05:31 PM   #31
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Gluten-free Bake Mix

Gluten-Free Bake Mix:
1 ˝ cups oat flour
1 cup ground almonds
˝ cup sifted coconut flour
1 tsp Xanthan gum

In large bowl, combine all ingredients. Actually mixing this bake mix works well if you can put all ingredients in a container with a lid and give it a few good old shakes.
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Old 08-21-2010, 08:25 AM   #32
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Nutritional Analysis for Gluten-Free Pizza Crust

Sorry, I forgot to add this:

Yield: 12 servings: 137.2 calories; 5.9 g protein; 12.0 g fat; 1.3 g carbs
For 10 servings: 1.6 g carbs

This is a thin crust pizza - crispy and a bit greasy but in a really tasty way from the cheese and butter - Yum!
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Old 08-22-2010, 06:13 PM   #33
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Here is an easy Pizza Sauce recipe

PIZZA SAUCE
This easy pizza sauce from Splendid Low-Carbing for Life, Volume 2, gives your pizza an authentic taste.

2, 5.5 oz cans tomato paste (156 mL)
1 cup water (250 mL)
1 tbsp SPLENDA® Granular (15 mL)
1 tsp oregano (5 mL)
1/2 tsp basil (2 mL)
1/4 tsp onion salt (1 mL)
1/4 tsp black pepper (1 mL)
1/8 tsp garlic powder (0.5 mL)
1/8 tsp salt (0.5 mL)

In medium bowl, whisk together tomato paste, water, SPLENDA® Granular, oregano, basil, onion salt, black pepper, garlic powder and salt.

Use 1/2 cup (125 mL) per pizza crust.

Helpful Hints: Freeze leftover sauce or only make half this recipe for 2 pizza crusts. This Pizza Sauce will keep about 2 weeks in the refrigerator.

Yield: 2 cups (500 mL)
1 tbsp (15 mL) per serving
8.6 calories
0.4 g protein
0.1 g fat
1.5 g carbs

Last edited by Jennifer Eloff; 08-22-2010 at 06:14 PM.. Reason: Nutritional analysis
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Old 08-25-2010, 01:30 PM   #34
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Helpful Hints for Gluten-free pizza crust

Today I made 2 of the gluten-free pizza crusts. One I put on greased tin foil as my pan has holes. The tin foil was not a great idea. The crust sticks to the foil. The second one I placed on a greased nonstick pizza/dessert pizza pan (smaller than a normal, huge pizza pan - you could always use the inside of a large pan). This time once the toppings were on I had to bake the pizza for 15 minutes at 400 deg. F. I think it depends on how much pizza sauce one uses. The last time my pizza only needed the 10 minutes for pizza crust alone and another 10 minutes with toppings. Take your pizza out after baking and using a pair of kitchen scissors, cut a piece and see if it is crispy to your liking.

Last edited by Jennifer Eloff; 08-25-2010 at 01:34 PM.. Reason: has not had lol
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Old 08-26-2010, 04:54 AM   #35
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WOW Jennifer...thanks for the shout out on the pizza crust!

Your recipes are SO amazing...I'm glad to see so many different choices for pizza since that is one of the few main dish foods that I really missed when low-carbing. It's amazing to see how far low-carb recipes have come since this WOE took off so long ago. Thankfully, that 'dreaded' Atkins bake mix is long gone...LOL!!!

Thank you for all your hard work.

Donna H.
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Old 08-26-2010, 11:49 AM   #36
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Hey, Donna! How nice to hear from you again! I haven't heard from you in years. Hey, folks this the famous Donna who helped me create one of those pizza crusts (the second one).

I never did break down and buy the Atkins bake mix. It was too expensive for me in those days and then later I could not have soy due to Hashimoto's Thyroiditis. I thought it was a novel idea to have a bake mix though and that's why I like bake mixes to this day. It takes the guess work out of things for our favorite recipes - simple sub the bake mix for the flour. Easy as pie! Even although it is a little work to assemble a bake mix - it saves time in preventing flops!

I see you are still travelling in your RV?
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Old 08-26-2010, 12:41 PM   #37
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Quote:
Originally Posted by Jennifer Eloff View Post
Hey, Donna! How nice to hear from you again! I haven't heard from you in years. Hey, folks this the famous Donna who helped me create one of those pizza crusts (the second one).

I never did break down and buy the Atkins bake mix. It was too expensive for me in those days and then later I could not have soy due to Hashimoto's Thyroiditis. I thought it was a novel idea to have a bake mix though and that's why I like bake mixes to this day. It takes the guess work out of things for our favorite recipes - simple sub the bake mix for the flour. Easy as pie! Even although it is a little work to assemble a bake mix - it saves time in preventing flops!

I see you are still travelling in your RV?
Ooooops...I guess I haven't updated my profile... We've settled down again...back in Wisconsin and trying to get back to low carb again but this time it's a wee more difficult with food sensitivities galore!

Thank you so much also, for your efforts to work in some gluten-free recipes. They are very much appreciated...especially for those of us who have issues with soy, corn, dairy, oats AND gluten...ughh!!!!! With THAT list, you would think that the low carb food wouldn't be too difficult and for the most part, regular meals aren't. But boy oh boy...try making a decent, low carb loaf of bread without any gluten. I swear it is just about impossible. Nonetheless...I do keep trying...

I'll be watching your website for more recipes. You're the BEST...

Donna H.
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Last edited by RVcook; 08-26-2010 at 12:58 PM..
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Old 09-02-2010, 07:15 PM   #38
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Donna, that is interesting that you've settled down again. Traveling for so long must have been an incredible experience. I hope you took many photos.

That is a lot of allergies and things to consider. That is to bad about the oats.
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Old 09-08-2010, 06:22 PM   #39
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Thanks for starting this post
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Old 09-25-2010, 07:31 AM   #40
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You are welcome, Linny.

Here is a video link (I have permission from Admin to post this) of how to make the gluten-free low-carb pizza by none other than a member of Low Carb Friends, Kent Altena, and a long time internet friend of mine. He is an amazing inspiration to thousands of people as he lost a tremendous amount of weight doing Atkins and has kept it off for many years. He is very gifted in the kitchen and is amazingly comfortable in front of the camera. Enjoy!

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Old 10-01-2010, 12:11 PM   #41
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Helpful Hints Re Gluten-Free Pizza Crust

Don't be tempted to make this on an ordinary pizza pan - if it is not nonstick - it will indeed stick! Use the nonstick small pizza or fruit pizza pan. If you want to make 2 pizzas at a time and you only have one nonstick pan, then make the crust (i.e. bake 10 min at 375 deg. F.) for the first one. Carefully loosen it and transfer to another well-greased pizza pan. Now you can reuse the nonstick pan for the next crust. Follow the directions for the recipe (screen one).
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Old 10-02-2010, 02:33 PM   #42
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Alternate Bake Mix to use in Gluten-Free Pizza recipe

I watched the video that Kent did, yesterday for the first time, and realized that he actually used my Splendid Low-Carb Bake mix, which is super low-carb at 3.3 g carbs per 1/4 cup and not the gluten-free bake mix. Not a problem - good to know that both bake mixes work with that recipe and it might appeal to those for whom gluten is not a problem and to those on a super low-carb diet where oat flour is not included. Dr. Atkins allowed soy flour really early in the diet and oat flour to my mind is a better option. It is not the same as wheat flour, has only a few more carbs than soy flour and is not likely to affect the thyroid. I cannot have soy for the reason that it can affect thyroid function negatively.

Here are the ingredients for the Splendid Low-Carb Bake Mix:

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

In large Tupperware-type container with lid, combine ground almonds, vanilla whey protein and vital wheat gluten. Replace lid and shake until all ingredients are well combined. This recipe may be doubled or tripled, so that one always has bake mix on hand. I keep it at room temperature in the container for months, but it may be kept in the refrigerator or freezer as well.

Nutritional Analysis: 1/3 cup
162.9 calories; 14.3 g protein; 10.3 g fat; 3.3 g carbs
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Old 12-12-2010, 08:24 PM   #43
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This recipe is a winner. The one thing I miss the most from when I was eating carbs was pizza. Thanks!
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Old 12-14-2010, 05:43 AM   #44
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Steak Fanatic - I am thrilled to hear that! The whole reason I got into this was my desire to make it possible for us to enjoy our WOE and not feel deprived, starting with my DH and I. My sons extol the virtues of low-carbing these days - finally!
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Old 12-27-2010, 09:09 PM   #45
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your making me hungry for pizza
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Old 01-26-2011, 12:26 AM   #46
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Those are some good lookin' pizza crusts, Jennifer! The photographs are so appetizing, wow. I can smell the pizza right already.
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Old 01-26-2011, 07:00 AM   #47
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Quote:
Originally Posted by Jennifer Eloff View Post
Gluten-Free Bake Mix:
1 ˝ cups oat flour
1 cup ground almonds
˝ cup sifted coconut flour
1 tsp Xanthan gum

In large bowl, combine all ingredients. Actually mixing this bake mix works well if you can put all ingredients in a container with a lid and give it a few good old shakes.
What else can you use this with?
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Old 01-27-2011, 03:07 PM   #48
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Thanks, Lauren and Missymagoo. Linny, that bake mix is good in muffins or in my favorite chocolate chip cookie recipe, or if you don't have much left over keep it in the freezer for your pizza days or as a filler for meat loaves and hamburgers or for breading eggplant, fish and chicken. I haven't used that bake mix much because coconut flour is a little rough on my system. I make a different gluten-free bake mix now. I'll post it in the gluten-free room soon under gluten-free recipes.
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Old 04-04-2011, 11:18 AM   #49
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Jennifer, with regard to your first crust recipe, how can the yeast eat up the sugar if the dough isn't allowed to rise? And, are you trying to avoid the "puff" that comes with baking pizza dough that's allowed to rise before being knocked down and shaped? (Kevin once confirmed for me that dough has to be allowed to rise once, even though it's just going to be knocked down again, for it to "puff" in the oven the way you see in pizzarias, even in very thin crusts.)

By the way, I finally got around to trying your bread recipe...thank you! I made some tweaks, and I think some of my tweaks messed it up somewhat, but it was still the best rise I've ever gotten from an lc wholegrain bread. Look forward to trying it again.
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Old 04-06-2011, 11:12 AM   #50
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Creekwatcher, you make a good point. I haven't actually tried letting it go through one rise, but I don't see why not. I did that with the Barbecue Chicken Pizza - it made a different sort of crust. Otherwise simply replace the sugar with Splenda Granular or sugar free honey to keep the carbs down. Glad you liked the bread!
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Old 04-06-2011, 12:05 PM   #51
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Gluten-Free Crispy Pizza Crust (New)





GLUTEN-FREE PIZZA CRUST
This is a thin, crispy crust – very good and a carb bargain! I made this recipe before with another bake mix (in this thread), plus it also had some butter in the recipe, but this recipe is way nicer (crispier crust!) and the calories are lower too. Bonus! Enjoy pizza again without any guilt.

2 cups shredded Monterey Jack cheese (500 mL)
2/3 cup Gluten-Free Bake Mix, (recipe follows) (150 mL)
1 egg white, fork beaten (from large egg)

In medium bowl, combine Monterey Jack cheese, Gluten-free Bake Mix and egg white. Grease a smallish, nonstick pizza pan (the kind you would use for a dessert fruit pizza). Cover dough with plastic wrap and using a small rolling pin (I have one especially for rolling crusts in a pie dish) or small food can, roll dough out evenly. Bake in 375°F (190°C) oven 10 minutes.

Cover crust with pizza sauce (recipe follows) and toppings of choice such as cooked, savory ground beef, green onions, red, orange or yellow peppers, cooked, chopped bacon and another cup (250 mL) shredded cheese. Bake 10 minutes at 400°F (200°C). When the edges are browned and crispy, pizza crust is ready.

Helpful Hints: Don't try placing this crust on greased tin foil - it sticks! Two or three slices of this pizza and a nice salad is a very filling meal. I’m sure other cheeses such as Mozzarella and Cheddar would work as well.

Yield: 12 servings
1 serving (crust only)
104.1 calories
6.2 g protein
8.0 g fat
1.3 g carbs

Last edited by Jennifer Eloff; 04-06-2011 at 12:27 PM..
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Old 04-06-2011, 12:13 PM   #52
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Splendid Gluten-Free Bake Mix

SPLENDID GLUTEN-FREE BAKE MIX
Excellent, tasty bake mix with less fiber and happily still quite low in carbs. The texture of muffins and loaves is moist with a soft crumb and compares very favorably to baking with all-purpose flour – often even tastier, in my opinion. PLEASE NOTE: This bake mix is very new, even for me, so it is still a work in progress as to how best to use it in the various recipes one could come across.

1 3/4 cups almond flour (425 mL)
2/3 cup certified gluten-free oat flour (150 ml)
2 tbsp sifted coconut flour (25 mL)
3/4 tsp xanthan gum (3 mL)

In large bowl, combine almond flour, oat flour, coconut flour and xanthan gum. In container with lid, place bake mix and shake the container well to combine. When measuring oat flour into measuring cup, make sure to tap the cup on the counter top and fill to the top to get the correct yield for the bake mix.

Helpful Hints: Substitute 1/4 cup (50 mL) additional bake mix when substituting for all purpose flour in recipes (irrespective of how much flour). This usually means the same amount of liquid/wet ingredients in the recipe will be required or 1/4 cup (50 mL) less depending on the recipe (usually if butter is the only wet ingredient). Always begin by withholding 1/4 cup (50 mL) liquid/wet ingredients and adding in as necessary. Process the batter almost a minute and it should thicken up and then decide. If you’ve used the exact amount of liquid/wet ingredients as the original recipe requires, and the batter is still too thick, then add an extra egg. If it is still too thick, add yet another egg. This is because the coconut flour often needs more eggs. Some baking experience will be helpful.

These bake mixes are great in muffins, loaves, cookies, coffeecakes, some cakes and a few other applications, but will not be suitable for all applications, nor for yeast applications. The baking will sink ever so slightly but keep a decent height. Even if one bakes solely with oat flour that will also be the case. It’s the price one pays for lovely, soft-crumb baked goodies which oat flour imparts. Because the Gluten-free bake mix is high in almond flour and naturally high in fat as a result, I would suggest when one sees a muffin or coffeecake recipe with only one egg, increase to 2 eggs and if there is butter (in particular) or oil (most times I've used the same amount of oil as called for without a greasy outcome), reduce substantially (usually by half but not quite if using almond flour which contains less fat than ground almond meal, which is what I use primarily) - for instance, if it's 1/4 cup butter, use 2 tbsp; if it's 1/3 cup, use 2 1/2 tbsp. Also, if it is a recipe that uses no eggs, you will need to add at least one egg. I will need to verify this.

My other Bake Mixes (not gluten-free): My Splendid Low-Carb Bake Mix, Vital Ultimate Bake Mixes and others may be used instead of the gluten-free bake mixes or the other way around in most cases. Liquid/wet ingredient requirements may differ, but not always. If you see a muffin recipe, say, with 4 eggs (due to the coconut flour), then be prepared to use only 2 eggs with other bake mixes, or if you prefer, make the recipe as stated and if the batter is too wet, simply add more bake mix.

The Coconut/Flax Gluten-Free Bake mixes (higher fiber mixes that I don’t tolerate very well) on my blog are also options you may experiment with.

Yield: 2 1/2 cups (625 mL)
1/4 cup (50 mL) per serving
127.2 calories
4.8 g protein
9.0 g fat
4.9 g carbs (19.6 g per cup)

Last edited by Jennifer Eloff; 04-06-2011 at 12:24 PM..
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Old 04-06-2011, 12:16 PM   #53
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PIZZA SAUCE
This easy pizza sauce gives your pizza an authentic taste. This pizza sauce is thicker and not too watery – to help keep your pizza crust nice and crispy!

2, 5.5 oz cans tomato paste (156 mL)
2/3 cup water (150 mL)
1 tbsp SPLENDA® Granular (15 mL)
1 tsp oregano (5 mL)
1/2 tsp basil (2 mL)
1/4 tsp onion salt (1 mL)
1/4 tsp black pepper (1 mL)
1/8 tsp garlic powder (0.5 mL)
1/8 tsp salt (0.5 mL)

In medium bowl, whisk together tomato paste, water, SPLENDA® Granular, oregano, basil, onion salt, black pepper, garlic powder and salt.

Use 1/4 cup (50 mL) per pizza crust.

Helpful Hints: Freeze leftover sauce or only make half this recipe for 2 pizza crusts. This Pizza Sauce will keep about 2 weeks in the refrigerator.

Yield: 1 3/4 cups (425 mL)
1 tbsp (15 mL) per serving
8.6 calories
0.4 g protein
0.1 g fat
1.5 g carbs
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Old 04-06-2011, 06:02 PM   #54
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I'm so here

marking my spot, will have to try this, thanks!!
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Old 04-07-2011, 05:25 AM   #55
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GLUTEN-FREE PIZZA CRUST
We loved this one!

2 cups shredded Monterey (500 mL)
1/2 cup Gluten-free Bake Mix
1/3 cup butter, melted (75 mL)
1 egg white, fork beaten

In large bowl, combine Monterey cheese, Gluten-free Bake Mix, butter and egg white. Grease a smallish nonstick pizza pan (the kind you would use for a dessert fruit pizza). Cover dough with plastic wrap and using hands spread dough out evenly. Bake in 375°F (190°C) oven 10 minutes.

Cover with pizza sauce, page 58 Splendid Low-Carbing for Life, Volume 2 and toppings of choice such as cooked savory ground beef, green pepper and bacon and another 1 cup (250 mL) shredded cheese. Bake 10 minutes at 400°F (200°C).


OMG Girlfriend!!

Now you have me CRAVING this!!

I was going to make myself meatballs tomorow but guess what I am going to make me NOW!! I might do both for next week meals for me!

Sorry I have not been in touch much..Life has had me SO busy lately!! I miss getting to chat with you. I promise I will e-mail you as soon as I can! Keep your wonderful LC recipes coming!

And I cant wait for your new books to come out either I HOPE!

HUGS and Blessings!
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Old 04-07-2011, 06:06 AM   #56
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Lisa, hope you try it.

Hey, Christina - no worries - my life is over-the-top busy of late too. This is a great alternative to meatballs for a change - to use up your ground beef. Your savory ground beef could be used to make several pizzas or one or two and some meatballs.
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Old 04-18-2011, 03:00 PM   #57
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VERY IMPORTANT UPDATE/NOTE

Please note that the instructions for using the very new Splendid Gluten-Free Bake mix in baking recipes are in flux. You will find the newest updates on my blog as I continue to bake and experiment with it. Thanks.
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Old 04-18-2011, 03:18 PM   #58
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Originally Posted by Jennifer Eloff View Post
Please note that the instructions for using the very new Splendid Gluten-Free Bake mix in baking recipes are in flux. You will find the newest updates on my blog as I continue to bake and experiment with it. Thanks.
Ok Jen!
I will keep checking in..

BTW..I have made 2 pizzas this week out of the New Splendid Gluten-Free Bake mix!

Luv them!
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Old 04-18-2011, 05:00 PM   #59
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Yay, so glad someone tried 'em. Thanks, Christina.
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Old 08-20-2011, 05:32 PM   #60
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Creekwatcher, I must have been tired when I replied. The dough setting puts the dough through one rise.

My Gluten-Free Bake Mix has morphed a bit - now 1 2/3 cups ground almonds or almond flour, 3/4 cup oat flour, 2 tbsp coconut flour and 3/4 tsp xanthan gum 5.7 g carbs per 1/4 cup, I think it is.
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