I’m really happy to (finally) share my low carb baking mix for pie crusts and biscuits.
I’ve spent years trying multiple versions of baking flour mixes and substitutes without weird ingredients (not too hard), but that do also taste good (Ha! Impossible!), and I’ve finally found one that works for things like biscuits and short crust pastry, like pie crusts, AND tastes AMAZING! Credit is due to Victoria’s Keto Kitchen.
INGREDIENTS
3 cups oat fiber (228 g)
1 1/2 cups almond flour (168 g)
1/2 cup egg white powder (60 g)
1 tablespoon xanthan gum (10 g)
DIRECTIONS
1. Add each ingredient to a large mixing bowl one at a time, measuring in grams
2. Mix thoroughly with whisk
3. Store in fridge or pantry (or freezer) in an airtight container (I just keep mine in a half gallon mason jar)
4. Measure cup-for-cup when making recipes calling for flour – just make sure you shake or whisk it very well before measuring out, because the ingredients re-settle and aren’t evenly distributed.
This recipe makes 5-6 cups of low carb baking flour mix.
NOTES:
You can use this low carb baking flour mix in place of flour (cup for cup) or in recipes calling for Bisquik, and then you can add baking powder, soda, etc., as needed.
If a recipe you’re making calls for psyllium husk, you can substitute with golden flax seed meal (cup for cup)
Can you use this for bread?
I’ve yet to try this for breads and been successful. I think it depends on what kind of bread you are making. It’s ideal for something like a hand pie, biscuit, or some kind of pastry shell/tart, or crust. Victoria’s Keto Kitchen does have several bread recipes on her site which use this flour as the base but I believe she adds psyllium husk to her flour, which I do not.
