Mama’s Baking Mix (Grain and Gluten Free)

Baking with Trim Healthy Mama does come with a learning curve.  Baking low carb has a learning curve as well!  If you’ve baked with white flour your whole life, please be patient as your taste buds and the way you bake changes and grows. One thing that made life so much easier last year was the introduction of THM’s Baking Blend.  It was the highlight of my year when it came to being in the kitchen.  The low carb and allergen community is catching on to this treasure as well and it’s super popular.  A really good gluten free baking mix is not easy to come by that you can just buy off the shelf or online.  Big props to THM for their amazing mix.

mamasbakingmix

In February, I got the sad news from my doctor that I couldn’t use the Baking Blend because I was sensitive to grains.  The mix has Oat Fiber in it and I just can’t use it right now.  THM’s Oat Fiber is gluten free, which most oat fibers cannot claim!  With my grain issues I have too much inflammation and different issues going on to take that risk.  I’m healing and trying to get well from multiple health issues.  For most folks, the Baking Blend is like a dream, but just not for me in this season. I’ve been super bummed that I couldn’t make the Nuke Queen Bread and many other book recipes that everyone is raving about.  I tried a few with just an almond/coconut flour combo and didn’t care for that swap at all.  It just needed more…something else.   That’s when Judy came along.  Judy has an amazing blog called, Wonderfully Made and Dearly Loved!  She is a baking queen!  I’m not exaggerating.  She came to me with a baking mix I could use that was grain and gluten free and she wanted to me post it up on my website.  That is super generous of her and I can’t thank her enough!

Mama’s Baking Mix Ingredients:

2 cups THM Psyllium Husk, whole
1 cup Coconut flour
1/3 cup Almond flour
1 cup Golden flax meal
2 Tablespoons Xanthan Gum or Gluccomanan
1/2 cup + 3 Tbs Collagen powder

Instructions:

Toss it all in a blender or food processor and give it a good mix.  Don’t over mix it, but just blend it all together.  Store it in an airtight container.

This makes about 4 cups of Baking Mix after it’s processed.  You can keep it out on the counter if you are actively using it.  You could keep it in the refrigerator or freezer if you using it more sparingly.  I’d let it sit out a bit to thaw to room temp before using it in baking.   This can be used in a 1 for 1 ratio with THM’s Baking Blend in recipes.  It works out to be about $5 a batch!  Pretty nice price if you ask me.  Most of these things you will already have on hand if you are a low carb or THM family.

muffin

A muffin made with 1/4 cup Mama’s Baking Mix. It has chopped walnuts in it, so it’s darker.

Nutrition info per 1/4 cup …

Per Serving: 112 Calories; 4g Fat ; 20g Protein; 16g Carbohydrate; 15g Dietary Fiber

This has 1 Net Carb per serving of 1/4 cup.  I think that’s pretty amazing.  Since it is 4 grams of fat per 1/4 cup as well, this keeps it usable in a Fuel Pull and E setting as long as you are at 1/4 cup.  If you go over that at all in your serving, best keep it in an S setting.

5.0 from 2 reviews
Mama's Baking Mix (Grain and Gluten Free)
Author: 
Prep time: 
Total time: 
Serves: 16
 
A grain free Baking Mix.
Ingredients
  • 2 cups THM Psyllium Husk, whole
  • 1 cup Coconut flour
  • ⅓ cup Almond flour
  • 1 cup Golden flax meal
  • 2 Tablespoons Xanthan Gum or Gluccomanan
  • ½ cup + 3 Tbs Collagen powder
Instructions
  1. Toss it all in a blender or food processor and give it a good mix.
  2. Don't over mix it, but just blend it all together.
  3. Store it in an airtight container.

Having a Fuel Pull Baking Mix that I can use grain free is awesome!  I hope this is a big help to some of my THM buddies who are rowing the same boat I am with a grain allergy.  I know it’s not always easy, but that won’t stop us.  Bring on the baked goodies!

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Comments

Mama’s Baking Mix (Grain and Gluten Free) — 27 Comments

    • [email protected] on said:

      🙂 You’re welcome!

  1. Aww thanks so much for the shout out.. it really wasn’t needed. I’m glad this is working well for you in your journey and that you don’t have to miss out on any of the baked goodies you enjoy.. Much love to you!!

    • [email protected] on said:

      I wanted too! :)Love to you.

    • Bless you!!! I just found out I need to go grain free and I have 5 THM baking blends in my cupboard. I am devastated. But now I have a back up. Thank you so much.

  2. I am so excited to try this version of a baking mix – thank you! I wondered if anyone else out there needed to stay away from all grains, like myself. Grateful:)

    • [email protected] on said:

      It gives bulk and protein. You might be able to sub out half of it for Protein Powder…

    • [email protected] on said:

      I’d think so, but I don’t know what amount to tell you….I don’t know how much it grinds down. 🙁

    • Have you tried this yet? I was reading the comments since I had the same question. Thinking maybe starting with half the amount?

  3. thank you so much for posting this recipe for a gluten/grain free version!! i know from experience that different brands of coconut flour can alter a recipe drastically. Can you share which brand of coconut flour you use in this mix please?? thank you!

    • [email protected] on said:

      I bought a big bag at Sam’s Club for mine. http://www.samsclub.com/sams/org-coconut-flour-5lb/prod16230457.ip

      I am thankful that though it’s in there…it doesn’t taste like coconut at all!

    • [email protected] on said:

      Hmm…maybe flax. I’ve not tried that though…

  4. Jennifer, have you substituted your baking mix in any more recipes with tried and true results, like the Nuke Queen Bread?

    • [email protected] on said:

      I have made that bread and I just made Chrissy Benoit’s One Bowl Chocolate Cake yesterday! I enjoyed it. 🙂

  5. I don’t like coconut. If I was to sub oat flour for the coconut flour, how would that affect the carb content? Would it still be okay? Thanks so much.

    • [email protected] on said:

      Sure would! Oat Flour is an E flour. It wouldn’t be a FP any longer most likely.

  6. I really like finding recipes like this to keep breads in FP. I’m really looking for a blend that doesn’t have coconut flour in it as I’m not a huge fan of the flavor, but more importantly I have a friend who is allergic to coconut. Do you know of any? or maybe that can be your next project! 😉

    • [email protected] on said:

      I know Briana Thomas, Judy (Wonderfully Made and Dearly Loved) and MamaShire all have blends. I believe that Chrissy Beniot in Love does too! I’ve not looked over them all well enough to know who uses what ingredients though.

  7. I have had psyllium husk type mixes before and they have a weird chew about them. Does this? In the past, psyllium husk “bread” I’ve made is springy and had no crumble to it at all. It has a bite/chewy to it that seems to swell in my mouth and had to swallow.

    I am desperate to find a baking blend I can use. I cannot tolerate Oat Fiber and Glucci, so the THM baking blend isn’t an option. I have had some success with doing a half and half with coconut flour and almond flour, tossing in a little xanthan gum.

    • [email protected] on said:

      Hey Destiny! I can relate with the struggle. I have used this in multiple recipes instead of Baking Blend and it’s gone well It is a bit more chewy with the psyllium husk. Maybe you can make a half batch to try it. 🙂

      • Super! I think will make half a batch. At the store today, I had 2 options…Pysllium Seed or Powder. I got the powder. Was that correct? Thanks!

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