Sunday, July 27, 2014

Low Carb Gluten Free Flour Mixes


Low-Carb Gluten-Free Flour Mix #1
Made with rice protein which gives it a darker color.

Low-Carb Gluten-Free Flour Mix #3
Made with whey protein and Hi-Maize Resistant Starch.
Much lighter in texture and color.


Theses are new flour mixes that I have been working on. They are low-carb and gluten-free for those of you, like myself, that can no longer eat gluten. Since starting a gluten free diet, it has been a little challenging to bake low-carb and gluten-free. Using mostly almond flour gets a little pricey too, so these mixes incorporate several other low-carb gluten-free flours as well. If you use rice protein instead of whey protein the mix will have a darker color like the picture above. Blanched almonds will also help to lighten the color.
Here is a link to my original Low Carb Flour Mix.


Low-Carb Gluten-Free Flour Mix #1
  • 1 cup almond meal (12 carbs)
  • 1/2 cup oat flour (33 carbs)
  • 1/4 cup whey protein or rice protein (2 carbs, check your label)
  • 1/4 cup sorghum or millet flour. (22 carbs)
This recipe makes 2 cups of mix with 34.5 carbs per cup. If you substitute any of the flours, make note of our changes to the carb count.

 Low-Carb Gluten-Free Flour Mix #2
  • 3/4 cup almond meal (9 carbs)
  • 3/4 cup oat bran flour (finely ground oat bran) (34.5 carbs)
  • 1/4 cup sorghum or millet flour (22 carbs)
  • 1/4 cup unflavored whey protein (2 carbs, check your label)
This revised flour mix has 33.75 carbs per cup and is lighter in texture due to the reduced almond meal. I was able to reduce the almond meal and keep the carb count the same by using oat bran in place of oat flour.

Low-Carb Gluten-Free Flour Mix #3
  • 3/4 cup almond meal (3 oz) (9 carbs)
  • 1/2 cup oat bran flour (23 carbs)
  • 1/2 cup Hi-Maize Resistant Starch (20 carbs)
  • 1/4 cup whey protein (2 carbs, check your label)
This mix is even lighter in texture and color than Mix #2. It is perfect for cakes, pancakes, scones, ets...
It has 27 carbs per cup thanks to the Hi-Maize Resistant Starch.

Combine all of the ingredients and mix very well. Store in an air-tight container. Since this mix contains almonds, storing it in the fridge or freezer will keep it fresh longer.
You can substitute soy or chickpea flour for the oat flour or light buckwheat flour for the sorghum/millet.
I would love to hear how these mixes works in your recipes!




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