I found the original recipe for a Gluten Free Bake Mix on: Spendid Low Carbing with Jennifer Eloff. I do a lot of baking, and she claimed that this mix holds together and tastes better than using almond flour alone. Well … I totally had to check it out!
I have to say that I enjoy the taste and I like the way it bakes too. I always have a mason jar of the mix made in my pantry. I tweaked the ingredients from the original recipe slightly … and I usually double or triple the recipe every time I make it so that I have enough to bake a few recipes before I need to make another batch.
12/3 cups almond meal
3/4 cup oat bran
2 tablespoons coconut flour
3/4 teaspoon xanthan gum
- In large bowl, combine all ingredients and funnel into a large container or glass mason jar. Keep bake mix at room temperature for up to one month or freeze for much longer storage.