Gluten Free Bake Mix LC.

[barbo]

Jennifer Eloff’s TNT
GLUTEN-FREE LOW-CARB BAKE MIX

1 1/2 cups oat flour (certified gluten-free), OR soy flour (slightly lower carb)
1 cup ground almonds
1/2 cup sifted coconut flour (available from Netrition)
1 tsp Xanthan gum (available from Netrition)

Yield: 3 cups, 12 servings of 1/4 cup each
100.7 calories; 4.2 g protein; 5.3 g fat; 7.0 g net carbs

Note: In the dieting phase, use sparingly in special recipes that require no more than about 1/4 to 1/2 cup bake mix, otherwise in greater quantities use this bake mix occasionally or at pre-maintenance or maintenance levels. Freeze baking that will tempt one to have too much at a time. Keep it handy for defrosting in limited quantities as needed.

Here is the nutritional breakdown of Coconut Flour:

Per 2 tbsp (14 g):
26 calories; 1.5 g fat; 2.0 g protein; 10 g carbs subtract 9 g fiber = 1 g net carb or 8 grams of carbohydrate per cup

Chocolate Cheesecake Muffins
These muffins are so good - no butter or fruit spread required. Granted these muffins are higher carb than the muffins in my low-carb cookbooks. The highest I ever went was 8 grams with most of the muffins being around 3 or 4 grams of carbs each. Nevertheless these muffins are less than half the carbs of the original Splenda recipe from my diabetic cookbook, Splendid Desserts. I think this bake mix gives people with gluten intolerance some other options.

Cream Cheese Mixture
3 oz cream cheese, softened
2 tbsp Splenda Granular

Chocolate Batter
1 1/2 cups Gluten-Free Bake Mix
3/4 cup Splenda Granular
3 tbsp cocoa
2 tbsp powdered Erythritol (optional)
1 tbsp baking powder
1/4 tsp salt
1 egg
1 cup of a mixture of half cream and half water
1/4 cup light-tasting olive oil

Cream Cheese Mixture: Beat the cream cheese and 2 tbsp Splenda Granular until smooth and light. Set aside.

Chocolate Batter: Place dry ingredients in a large bowl. Make a well in the center.

Beat the egg very well. Stir in the cream mixture and olive oil.

Add the liquid ingredients to the well in center of dry ingredients. Stir just until moistened.

Spoon a little chocolate batter into bottom of 8 greased muffin cups. Place a generous teaspoon of the cream cheese mixture on top of the batter in each muffin cup and top with chocolate batter, to 3/4 cup full.

Bake in a 375°F oven 15 to 20 minutes.

Yield: 8 muffins
204
Glute

[barbogold]

Great bake mix. Everything I make with it turns out well.

[Joann]

Thanks for the GF mix and recipes. My dd and I will be try these.

[barbogold]

Glad you like the mix Joanne.

[barbogold]

Try these delicious low carb Donuts

These are not mini donuts. This recipe requires a doughnut-baking pan.

Donuts (makes 10)

2 tablespoons pancake syrup
2 teaspoons vegetable glycerin
1 teaspoon vanilla
3 eggs
3/4 cup almond flour
1/4 cup + 2 tablespoons pork rind flour
8 pkts. Splenda (or sweetener of your choice)
3/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter, melted

Preheat oven to 350 degrees. Oil 10 wells of a donut pan.

In a small bowl, using a fork, beat together the syrup, glycerin, vanilla and eggs. In another small bowl stir together the dry ingredients, and then stir in the butter. Stir the flour into the egg mixture until smooth.

Spoon mixture into the wells. Bake 8 minutes. Remove from pan immediately. Let cool before frosting. Store in refrigerator.

Frosting:
4 oz. cream cheese, room temp.
4 tablespoons butter, room temp.
1/2 teaspoon vanilla
4 pkts. Sweetener (or to taste)
3 tablespoons heavy cream

With a mixer beat all but the cream. Add the cream and beat until well blended.

[barbogold]

White Bread LC
8 oz. cream cheese, softened
4 large eggs, beaten
1 c. Jennifer Eloff’s Gluten-Free Bake Mix:
½ c. Carbquick bake mix
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt


DIRECTIONS: Preheat oven to 350º. Soften cream cheese in medium bowl and beat in the eggs. Add in all dry ingredients and stir until well blended. *Line a 12 x 16½” or 11 x 16 baking pan with parchment or silicone/Silpat sheet. Dip batter onto pan in evenly spaced globs. Using fork or rubber spatula evenly spread out the batter to the edges of the pan, trying to see that it is uniformly thick throughout, especially at the edges of the pan. Pop into preheated oven and bake for 25 minutes or until golden and done in the center. Remove and slightly cool. Cut into 12 “slices”.
*Try a 9x13” baking pan.

NUTRITIONAL INFO: Makes 12 slices, each contains:

144 calories
12.6 g fat
6.08 g carbs, 3.25 g fiber, 2.83 g NET CARBS
8.9 g protein
235 mg sodium
44.8 mg potassium

[barbogold]

Pork Fu Yung
Gravy:
1 c. chicken broth
1 tbs. cornstarch (I use Xanthan Gum)
Tamari Sauce
Sriracha Sauce (Vietnamese hot sauce)
White Pepper
1 tsp. sesame oil
My comments are that I made up this sauce to
taste. Just make it and heat it up in a small pan.
If it's too thick add more chicken broth. Taste and
make it your own. You can't lose.

1/2 lb. boneless pork tenderloin Minced in the food processor
2 tsp peanut oil, 1 tsp.sesame oil
5 green onions thinly sliced (2 tbs. for topping)
1 c. thinly sliced mushrooms or more
2 c. fresh bean sprouts
¼ tsp. salt, ¼ tsp. white pepper
2 eggs, plus 2 egg whites

Mix eggs and whites, pepper, salt,oil, set aside.
Fry pork in 1 tsp. oil for about 4 min., set aside.
Add tsp. oil and 1 tsp. sesame oil, fry mushrooms
onions, sprouts about 4-5 min.Add pork, flatten with
spatula, add eggs. Cover & cook until eggs are set
3 min. Cut into wedges, top with gravy and sprinkle
with green onions.

ENJOY!

[widget]

I guess you liked my donut recipe well enough to post it twice on this site.