Gluten-Free Bake Mix
- 1 2/3 cups almond flour or (400 ml; 182 g) (i use almond meal* – yield is greater with almond flour by up to 1/2 cup (125 ml) more, so then carbs would be 4.8 g – bonus!)
- 3/4 cup certified gf oat flour (175 ml 100 g)
- 2 tbsp sifted coconut flour (30 ml) (bob’s red millâ®, not legacy valleyâ®)
- 3/4 tsp xanthan gum (3 ml)
- Carbohydrate 33.967725 g
- Cholesterol 0 mg
- Fat 77.46585 g
- Fiber 19.1234997010231 g
- Protein 33.26235 g
- Saturated Fat 5.8483425 g
- Serving Size 1 1 Recipe (157g)
- Sodium 1.5675 mg
- Sugar 14.8442252989769 g
- Trans Fat 4.27927500000001 g
- Calories 901 calories
Step-by-step
- In large bowl, combine almond meal, OR almond flour, oat flour and coconut flour.
- In container with airtight lid, place bake mix and shake the container well to combine.
- When measuring oat flour (not necessary with the other ingredients) 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.
- Keep bake mix at room temperature for up to one month or freeze for much longer storage.
Purchasing pre-made, specialized gluten-free flour blends at the grocery store often drains your wallet much faster than buying single-origin alternative grains in bulk. Unlike commercial all-purpose commercial bags that rely heavily on inexpensive starches like potato or tapioca, this homemade formulation centers on nutrient-dense almond and oat flours. Maximizing your ingredient investment means paying close attention to how you measure the denser components, because packing oat flour too tightly into a measuring cup disrupts the structural ratios required for successful baking. When you tap the measuring cup firmly against the kitchen counter to settle the oat flour before leveling it off, you ensure absolute consistency across every batch you produce.
Scaling this recipe requires simple multiplication, making it exceptionally convenient to double, triple, or quadruple the dry quantities into a massive, airtight container that stays fresh at room temperature for up to one month or inside the freezer for much longer storage. Mixing these dry components thoroughly is critical, but the real challenge lies in adapting standard recipes to accept the unique properties of xanthan gum and alternative flours. When substituting this blend into traditional wheat-based recipes, you must add an extra egg and withhold about one-quarter cup of the liquid ingredients initially, incorporating those wet components back in gradually only if the batter appears too stiff. Rushing this hydration process or ignoring the binding limitations of xanthan gum frequently results in sunken cakes or unpleasantly crumbly cookies that refuse to hold their shape once removed from the oven.
Adjusting the formula slightly based on whether you choose almond meal or almond flour prevents unexpected density issues in your final baked goods. Almond flour yields a greater volume per cup than almond meal, meaning you can experiment by tossing in one extra tablespoon of coconut flour to rebalance the protein-to-starch ratio if your specific brand behaves too loosely. Allowing fragile items like cookies to cool completely on the metal baking sheet before transferring them ensures structural integrity without requiring expensive commercial additives.
