So I have always been one of those Make Ahead Mix kind of ladies, I love this Low Carb Bakers Blend for those moments when you are running a bit short of your THM Baking Blend or it’s out of stock or whatever.
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I’ve tried just about every blend recipe that have been published previously, however we cannot use Gluccie in our home due to my husband being extremely sensitive to it.
I don’t really have a problem so I do use THM Baking Blend
I have hesitated to post this because of the many recipes that are already out there, however to be upfront and show what ingredients I am using in my recipes as well as how they work I felt it necessary to share this Low Carb Bakers Blend.
You are going to see a few posts like this from me, with various Make Ahead Mixes as well as how I store them. Maybe even a few fun printables to label things so no one gets confused.
This Low Carb Bakers Blend measures 1:1 with the THM Baking Blend and it only takes a few minutes to blend it up.
In cost comparison it really costs about the same amount per serving so this is more of a convenience item than a money saver.
I love being able to make double and triple batches of this to have on hand, especially during the holidays.
Most Trim Healthy Mama’s will have these ingredients on hand and hey if you don’t a lot of them can be found at your local health food store or online through Amazon.
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If you are following a lower carb lifestyle this baker’s blend is just what you need to make tastey treats, bread and more.
How To Make Low Carb Baker’s Blend
- Serves: 16
- Serving size: ¼ cup
- Calories: 119
- Fat: 5g
- Carbohydrates: 14g
- Sodium: 60mg
- Fiber: 13g
- Protein: 18g
- Cholesterol: 0mg
- 1 cup Coconut Flour
- 1 cup Golden Flax Meal
- ⅓ cup Almond Flour
- 1 cup Psyllium Flakes
- 1 cup Oat Fiber
- ½ cup Collagen Powder
- 2 Tablespoons Xanthan Gum
- Place all ingredients into a food processor and pulse until well combined.
- Store in an airtight container.
And Here’s a Pin if you like!!
Ann says
I love make ahead mixes!! I need to substitute the oat fiber with something els, any ideas?
Judy says
psyllium husks work awesome to replace oat fiber 🙂
Joyce says
so just double the psyllium amount to 2 c?
Judy says
you could yes
Debbie says
What purpose does the collagen play in the recipe? Is there anything else that can be subbed for it? I would like to find something that is plant based if possible.
Judy says
The collagen is a pure protein source and also helps as a binding agent. Some other blends use things like protein powder in place of the collagen but I haven’t tried this recipe that way so do not know how it would work.
Leslie says
What is the amount that is used for the nutrition information?
Judy says
1/4 cup
Shirley says
Should the psyllium husks be whole or ground for the baking mix blend?
Judy says
I always use whole flakes
karen says
could this substitute 1 to 1 with regular all purpose flour?
Judy says
yes it can 🙂
Johanna says
I’m new to reading labels and figuring out out the fuel type. Is this a FP that can be used in any recipe?
Judy says
Yea ma am
Keto says
Can regular gelatin be used in place of the collagen?
Judy says
I have not made it that way.. but i dont see why not
Joan says
I have psyllium powder, not flakes. Can I use that instead? If not, where do I get it? The link you provided does not bring me to the flakes.
Judy says
Just use half the amount
Joan says
Great! Thanks.
Lisa says
Could this mix be used with yeast to make cinnamon rolls?
Judy says
yes ma’am 🙂
Paul Hahn says
OK, I’m no food scientist or anything, but what in this recipe would the yeast feed on? Where is the necessary starch and/or gluten to help create a rise (and therefore, structure) needed for making bread?
Judy says
The yeast in this recipe is used for flavor. Most of the time breads like this lack that. So I added it to be able to get a better flavor profile.
Arnold Juelfs says
Hello
Ha e yoi ever tried using chicory flour? It is full of inulin and is good for diabetics, but I do not see anyone using it. I would appreciate hearing from you.
Thank you@
Arnie,.
Judy says
I do not use Chicory products because they cause me horrible gastrointestinal issues. You could replace the oat fiber with it however I have never tried it due to my sensitivity to chickory 🙂
Laurie Phillips says
What about Acadia fiber…I have found that is better for diabetes?
Judy says
I have never used acadia fiber.
eliza says
I like to ask is the psilium husk the flakes or the powder? Or neither?
Judy says
I use whole psyllium husks or you can sub 1/2 the amount if using the powder.
Eliza says
👍👍👍thanks for you taking time to answer
Lisa says
New to all this. What exactly do you use this blend and what is this blend used for? Could you please email me so i can understand?
Judy says
I use this to replace regular white flour for low carb baking. 🙂
Kristy says
Can you substitute this baking blend 1:1 that only calls for just almond flour? I hate the taste of almond flour baked goods.
Judy says
You would want to lower the amount if subbing for all almond flour the ratio is 3/4 cup blend to 1 cup almond flour.
fletch keller says
What can be used instead of Xanthim gum? Vital wheat gluten?
Judy says
I would use glucomannan powder. vital wheat gluten tends to bump up the carbs.
Jennifer B says
I’m sensitive to coconut and wondered if there was a way to use something else in place of it. Thanks for any suggestions
Judy says
You should be able to sub baobab powder for the coconut flour in the same measurement.
Paula Jackson says
Can this be used for baking cakes?
Judy says
yes ma’am 🙂 it works great in cakes!