This is a mixture I made up in bulk and use for baking. You’ll see references to this in future posts, so I wanted to make a post here specifically for the mix so you can also create it in bulk and easily make gluten-free macro friendly recipes with it.
The easiest way to use the mix is just to mix with water or almond milk to make waffles or pancakes!
1 serving is:
- 20grams of Bob’s Red Mill Gluten Free 1-to-1 flour
- 14grams of protein powder (I recommend a blended whey/casein protein like PES or Quest). You can also use a vegan protein, but keep in mind that vegan proteins typically absorb more water, so you may need to either use a little less of the baking mix or slightly more liquid for recipes. If you use a whey isolate, you may need to use more of the baking mix or less liquid in recipes
- 7g of coconut flour
- 4g of baking powder
To Create a bulk 10-serving version:
- 200g 1-to-1 gf flour
- 140g protein
- 70g coconut flour
- 40g baking powder
1 serving is 45grams (about 1/3cup)
Macros per serving: 12.9p 20.7c 1.7f (150kcal)
Here’s an easy cookie recipe you can make with it!
Check out the tags on this site of “uplift baking mix” for more recipes using this mix!