So happy to be able to unveil this new breakthrough recipe! This Bake Mix is for those people who are on a Keto Diet or low-carb diet who are also adverse to using grains.  I do understand the fear of grains.  When I first began low-carbing, I could not imagine eating any grains.  If I did, I would see 2 lbs of water weight come on, which I didn’t like.  All that meant was that the glycogen stores were being filled again, and glycogen holds onto water. 

I love my Splendid Gluten-Free Bake Mix 2 and use it all the time, even when I am dieting (which is not too often as I’m mostly in maintenance mode).  I share recipes using it all the time, however, some people will always skip those recipes for fear of the small amount of oat flour in the bake mix.  I am so happy to be able to provide an alternative and a good one at that.  I tried quinoa flour and it works wonderfully but I could not get past the strong taste.  One has to toast the quinoa flour in the oven to get a milder taste and not many people will go to all that trouble. 

Now I am unveiling an alternative using Anthony’s Buckwheat flour.  It has a nice texture and a very mild flavor.  It is a seed; not a grain.  It seems to work well in the bake mix with everything I have tried so far.  I’ve made muffins (they rose!), shortbread pie crust, low-carb crepes, Miracle Dough tortillas and they turned out great, so I’m fairly confident in suggesting that the Gluten-Free, Grain-Free Bake Mix will work in loaves, low-carb breads, cookies, brownies and such.  I would be pleased if you could let me know on our Facebook visitor’s timeline what successes you have had with it, as I don’t plan on using it much.  I will continue to use my Splendid Gluten-Free Bake Mix 2 preferentially, however, I’m very happy to be able to provide a nice alternative for those who are, by choice, grain-free, even if only for a period of time during strict diet mode.  Most people will be able to advance to my other bake mix.  Meantime this bake mix may be used interchangeably with Splendid Gluten-Free Bake Mix 2 or my older Splendid Gluten-Free Bake Mix 1.

Gelatin is very healthy for the digestive and immune systems and does not cause digestive distress like xanthan gum can. I had to ditch the first Splendid Gluten-Free Bake Mix 1 in favor of this one as my husband’s digestive system could no longer tolerate the xanthan gum.  Gelatin helps bind the wet ingredients and dry “flour” components of the bake mix to prevent crumbly outcomes. For the record, I never weigh the ingredients...ever!  It is just not such a sensitive recipe, however, next time I make it, I will weigh the ingredients and put the weights here with the ingredient listing.

HEALTH BENEFITS OF BUCKWHEAT FLOUR (has nothing to do with wheat...it is a SEED!) - CLICK HERE.

Update:  Here is another grain-free, gluten-free "flour" from Anthony's that I intend to test:  Tiger Nut Flour.  It looks promising and very low-carb actually.

12/3 cups almond flour (400 mL)
2 tbsp coconut flour, (30 mL)
  (Bob’s Red Mill®)

In large bowl, combine almond meal (grind sliced almonds in coffee bean grinder), OR almond flour, oat flour and coconut flour. In container with airtight lid, place bake mix and shake well to combine.  When measuring buckwheat flour into measuring cup, make sure to tap the cup on the counter top and fill to top to get the correct yield for the bake mix.  Keep bake mix at room temperature for up to one month or freeze or refrigerate for longer storage.

Instructions for substituting the bake mix in your own flour-containing recipes:  Add 1/4 cup (60 mL) additional bake mix when substituting for 1 cup (250 mL) or more than 1 cup (250 mL) flour and use 2 tbsp (30 mL) more if substituting for less than 1 cup (250 mL).  Usually add an extra egg in muffins, loaves, cakes and coffee cakes, except for cookies and brownies, and if bake mix required is less than or equal to 1 cup (250 mL).  Withhold 1/4 cup (60 mL) of liquid/wet or fat ingredients (often need half butter or oil); add in as needed. If batter after processing at least a minute is still too thick, add more of the wet ingredients, and if accidentally the batter ends up too sloppy, add a little more bake mix. If all the liquid has been used and the batter is still too stiff, add another egg (this last scenario is not common with this xanthan-free bake mix).

Adding Gelatin:  Use 1/2 tsp (2 mL) unflavored gelatin for less than and equal to 1 cup (250 mL) Gluten-Free Bake Mix.  For more than 1 cup (250 mL), use 1 tsp (5 mL) gelatin.  For 2 cups (500 mL) or more use 11/2 tsp (7 mL) gelatin. Gelatin is added to wet ingredients in a food processor or mixer and mixed well. Add dry ingredients and process until well-combined.  That’s it.  It couldn’t be easier!

Applications:  Gelatin option works in muffins, biscuits, brownies, donuts, cakes, scones, loaves, bundt cakes, cupcakes, squares and cookies. This gluten-free bake mix needs eggs in almost all applications. Gelatin is not always required; usually it is self-explanatory - for example, breading, crusts, etc. or simply where I’ve elected to omit it in a recipe.  The other thing, too, is that many or most recipes will be fine without gelatin.  Sometimes I simply forget to add it and the recipe works!  It is meant to prevent crumbly outcomes.

Cookies and Brownies:  Usually cookies do not require gelatin. Sometimes it is added to get a chewy consistency. Keep number of eggs called for in cookie and brownie recipes the same and follow the instructions for replacing flour with the bake mix. Cookies will sometimes be somewhat fragile immediately out of the oven.  Cool completely on the cookie sheet and using a thin metal spatula, place cookies in a container for the freezer or refrigerator (separate with wax or parchment paper).

Alternatives for Buckwheat Flour, Almond Flour and Coconut Flour:  Note these are not all grain-free ideas. Oat flour and sorghum flour can be used instead of Buckwheat flour. Other ideas: quinoa flour (a seed not a grain works very well, however, it may have a strong flavor – try Bob’s Red Mill® and Google toasting the flour first to create a milder taste; store in the freezer), Carbalose® flour, Spelt flour and Einkorn flour, an ancient, healthy wheat (last three are not gluten-free). I like the health profile of oat flour (it makes up a small portion of the bake mix and helps our baking taste more normal), as it lowers cholesterol very effectively. It has now been ascertained that oats are Paleo.  Stones used to grind oats were found, dating back 32,000 years! Buckwheat flour instead of oat flour in the bake mix worked in a short pie crust (best chilled) I made as well as in muffins (they rose!) and my low-carb crepes, so my guess is it will be great in loaves, muffins, crepes, pancakes, low-carb breads, etc.  Its texture is a tiny bit off from actual flour, but if you are adverse to oat flour diluted in the bake mix, then this is a wonderful alternative. Instead of almond flour, use sunflower seed flour (baking soda will turn baked goods greenish; use baking powder) or hazelnut flour or walnut flour. Instead of coconut flour, use golden flax seed meal or possibly oat fiber.  You could try replacing oat flour with half oat fiber (certified gluten-free by Anthony’s®) to further reduce carbs and introduce more fiber in your baking.  Carbalose® flour (not gluten-free) works well half and half with my bake mixes.

Helpful Hints:  I buy NOW® Brand gelatin from Netrition.com. If substituting this bake mix for some of my other older more robust bake mixes, 2 tbsp (30 mL) to 1/4 cup (60 mL) more of this bake mix will be required. Follow same instructions as if substituting for white flour.  Double, triple or quadruple the bake mix, for your convenience of having it on hand whenever you need it.

Note:  The carbs are a little higher than Splendid Gluten-Free Bake Mix 2, but only by 0.8 grams.  The reason is that I used almond flour in the analysis rather than ground almonds (almond meal) which I originally used in my other bake mixes.  When one uses almond flour, the yield is also greater. Otherwise the carbohydrate profile for Arrowhead Mills® Organic Oat flour is identical to Anthony's®  Buckwheat flour, so if I did the analysis with almond meal (carbs are lower than for almond flour in my analysis program), the carbs would look identical to Splendid Gluten-Free Bake Mix 1 and Splendid Gluten-Free Bake Mix 2.

Yield:  3 cups (750 mL)
1/4 cup (60 mL) per serving
119.1 calories
4.5 g protein
8.2 g fat
2.9 g fiber
6.5 g net carbs