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Sheri’s Gluten-Free Baking Mix

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Gluten-free baking mix in a container

I have loved having my Master Mixes in the freezer for the chocolate cake, vanilla cake, and bread, but wished that there was something that could be used for everything. I was so excited to see that Trim Healthy Mama came out with a Baking Blend that can be used in place of most other gluten-free flours. I know that has been very popular and many love the convenience of having it on hand to use.

But the frugalist in me was hoping that I could come up with a gluten-free baking mix that I could mix up myself and keep in the freezer (like my other Master Mixes). Today I want to share this mix that I have been trying. So far I have had pretty good results using this mix in recipes that call for the THM Baking Blend, but I am sure the THM Baking Blend is much better. I am only providing this as an option for those that have run out of the THM Baking Blend or who want to be able to mix it up themselves and are willing to do some experimenting.

Sugar-Free with Sheri

Please note that this mix is my own creation and NOT a replacement for the THM Baking Blend.

A couple notes before I share the recipe — Because this recipe contains so much oat fiber and very little fatty flours (almond flour and flax meal), this baking mix would be a FP so it could be used in any THM recipe — S, E, or FP. I am also finding that since this flour has so much oat fiber and oat fiber tends to absorb liquids more, you don’t end up using as much of it. In a recipe that calls for 1/4 cup total flours (4 tablespoons), I am finding that I only need to use 3 tablespoons of the Gluten-Free Baking Mix. As I said before, I have had pretty good luck using this mix in recipes calling for the THM Baking Blend (using equal amounts), but please know that this is NOT the THM Baking Blend and therefore may not work the best in some recipes. But if you are willing to give it a try and experiment a little, then this recipe is for you!

Sheri's Gluten-Free Baking Mix

SHERI’S GLUTEN-FREE BAKING MIX

1 cup oat fiber

3/4 cup coconut flour

1/2 cup flax meal (ground fine in coffee grinder)

1/2 cup almond flour

1 tablespoon Gluccomanan

Mix all ingredients and place in a covered container in the freezer.

Remember: In single-serving recipes, use only 3 tablespoons of mix to replace the 4 tablespoons of other flours (except the THM Baking Blend, in which case you can use equal amounts).

PRINTABLE RECIPE:

Sheri's Gluten-Free Baking Mix
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Ingredients

  • 1 cup oat fiber
  • 3/4 cup coconut flour
  • 1/2 cup flax meal (ground fine in coffee grinder)
  • 1/2 cup almond flour
  • 1 tablespoon Gluccomanan

Instructions

  1. Mix all ingredients and place in a covered container in the freezer.

Notes

NOTES:
Because this recipe contains so much oat fiber and very little fatty flours (almond flour and flax meal), this baking mix would be a FP so it could be used in any THM recipe -- S, E, or FP.

I am also finding that since this flour has so much oat fiber and oat fiber tends to absorb liquids more, you don't end up using as much of it. In a recipe that calls for 1/4 cup total flours (4 tablespoons), I am finding that I only need to use 3 tablespoons of the Gluten-Free Baking Mix.

As I said before, I have had pretty good luck using this mix in recipes calling for the THM Baking Blend (using equal amounts), but please know that this is NOT the THM Baking Blend and therefore may not work the best in some recipes. But if you are willing to give it a try and experiment a little, then this recipe is for you!

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https://sherigraham.com/sheris-gluten-free-baking-mix/

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Related posts:

The Gluten Free Baking Mix Cookbook Gluten-Free, Low Carb WrapTrim Healthy Mama {Homemade Gluten-Free, Low-Carb Wrap – “S”} Pumpkin Spice Muffins – Gluten-Free The Best Gluten-Free Sandwich Bread

Comments

  1. Doris says

    May 19 at 10:48 pm

    Can this gluten free flour be used for a sour dough? One of our boys has celiac disease and I'm trying to get something THM approved but at the same time Gluten Free.
    Reply

    • Sheri Graham says

      May 20 at 7:14 am

      Hi Doris, I haven't tried this flour for sourdough. I know the THM sisters do a sourdough bread but it uses wheat flour. With celiac, I'm not sure you can use wheat flour, even if it is sourdough. I did a google search and found this site showing how to make a gluten-free sourdough starter, and then there are some links to bread recipes. Maybe you could give this a try? Here is that link: https://wholenewmom.com/recipes/gluten-free-sourdough-starter/
      Reply

  2. Sarah B says

    September 24 at 10:57 am

    Hi Sheri! I wanted to drop you a note to let you know that I love this recipe! It has worked great for me in every THM recipe I've tried it with, and I passed it on to my mom who uses it also! Thank you for coming up with a baking blend that makes THM more affordable and fun for me - and I especially appreciate that it does not contain whey! ❤️
    Reply

  3. Annette Randall says

    June 1 at 6:06 pm

    Thank you so much for this recipe. I had been trying to get something to work as importing THM products from the other side of the world was just not an option for me.
    Reply

    • Sheri Graham says

      June 2 at 2:48 pm

      This is a great substitute for the THM Baking Blend. While it is not exactly the same, it is close enough to work. Glad it helped you!
      Reply

  4. Tiffany says

    January 30 at 6:56 pm

    Could you please share the carbs for this please? A diabetic friend was asking. Thanks so much and I love the mix!!
    Reply

    • Sheri Graham says

      January 30 at 9:25 pm

      Hi Tiffany! I ran the ingredients through a nutrition calculator online and it came up with under 1/2 g of net carbs per tablespoon of the mix. So if you use 1/4 cup of mix to make a muffin, it would be under 2 g of net carbs. Hope that helps!
      Reply

  5. Sam lanclos says

    May 1 at 3:08 pm

    Sherri, This may have been as addressed already, but is it necessary to keep in fridge/freezer? I have been keeping all my goods in my pantry, should I change my routine?
    Reply

    • Sheri Graham says

      May 1 at 3:25 pm

      I have always stored my flours in the refrigerator or freezer here because it gets so humid in Kansas. I'm sure it would be fine left out though, so I wouldn't worry about it. If you have been doing it that way, then I'd go ahead and continue. You should be fine!
      Reply

  6. Cheryl says

    April 9 at 5:15 pm

    Thanks for posting a vegetarian THM-like baking blend. The beef collagen in their proprietary blend would eliminate me sharing my low-carb baking with health conscious friends who are also vegan/vegetarian. I do wonder if you or anyone has tried subbing the almond flour with just coconut flour or a seed or bean flour. I have friends allergic to nuts.
    Reply

    • Sheri Graham says

      April 9 at 9:35 pm

      Hi Cheryl, I'm sure you could sub the almond flour with something else. I know there are those following THM that cannot have nuts either and they do replace those flours with other things. Good luck!
      Reply

  7. K says

    January 14 at 6:00 pm

    thank you so much for making a mix without the protein powder. I'm new to thm however there are a whole lot of things to say that protein isolate isn't exactly a nutritious food (maybe theirs is different..). Anyway, this is great! Thank you!!!
    Reply

  8. Jenn says

    January 14 at 5:27 pm

    I have used this successfully in both the Perfect Pizza and Cheddar Biscuits from the new THM book on a 1:1 ratio. Thank you!
    Reply

  9. Louanne says

    January 7 at 10:57 am

    Hi Sheri, Excited that I found your mix - thank you for your effort! Have you been successful in making yeast bread with it?
    Reply

    • Sheri Graham says

      January 7 at 12:46 pm

      Hi Louanne, This flour is gluten-free and works very different from wheat flour. You can't really make yeast breads with it at all. Hope that helps!
      Reply

  10. Kellie says

    January 5 at 1:56 pm

    Hi Sheri, Do you know of anything I could use instead of flax? One of my daughters is sensitive to it. Thanks so much!
    Reply

    • Sheri Graham says

      November 12 at 8:58 pm

      Hi Diane, There really isn't a good sub for the oat fiber because it has 0 carbs and 0 fat! But you pretty much have to order it online. You can buy it at the Trim Healthy Mama site (www.trimhealthymama.com) or at Netrition.com here: https://www6.netrition.com/lifesource_oat_fiber_page.html. Hope that helps!
      Reply

  13. Marie says

    November 10 at 9:29 am

    THANK YOU for sharing this! I was honestly pretty disappointed to get the new THM cookbook and see so many yummy recipes listed with Baking Mix that could only be purchased on their website. Have you tried this blend with the THM Chicken Pot Pie recipe yet?
    Reply

    • Sheri Graham says

      November 10 at 12:26 pm

      Hi Marie! I have tried some of the muffin recipes using my Baking Mix, but haven't tried the chicken one you mentioned. Can't wait to try it though! I would think it should work fine as a sub for the THM Baking Blend, even though it is a bit different. Good luck!
      Reply

    • Sheri Graham says

      October 20 at 5:40 pm

      Hi Jeannette, The baking mix does not have the baking powder or salt in it because it is meant to be used in many different types of recipes. When you use the mix, you will just add in the other ingredients. So if you use it to coat chicken, you won't use the baking powder. If you are making muffins, you'll add baking powder, salt, and sweetener. Does that make sense? The baking mix is really just the "flours" so it can be used in different recipes easily. Hope that helps!
      Reply

  15. Wynter Phillips says

    October 17 at 2:12 pm

    I just made this mix! Have not used it yet but I am going to try it this afternoon in the Cry no more Brownies! Excited to see how it turns out. I have been out of baking blend for over a month!
    Reply

  16. Sara says

    October 15 at 12:14 am

    Thank you for this! I'm so glad to find a recipe for this without whey protein in it! I haven't had good luck with protein powders in the past and really didn't want to risk buying yet another big jug that I can't finish. :D I live in Japan and use iHerb to order, so it's a big deal to finally commit to purchasing something! Can't wait to try it!
    Reply

  17. Sarah Beasley says

    September 18 at 7:31 am

    Thank you for sharing this recipe! I can't wait to try it! My question is about the glucci. Can I substitute xantham gum instead? If so, what would the quantity be?
    Reply

    • Sheri Graham says

      August 13 at 8:28 am

      Hi Karen, You could probably sub with more almond flour. Also, because almond flour is higher in fat (and oat fiber has 0 fat) it would move the mix more into S territory. Hope that helps!
      Reply

      • Karen Davidson says

        August 13 at 9:07 am

        Thank you! Would old fashioned oats ground up work? I have all the other ingredients in my pantry, but budget just went down, can't afford more items. I'd like to keep it fuel pull so I can add items with fats for S or leave FP or with carbs for E.
        Reply

        • Sheri Graham says

          August 13 at 9:11 am

          Karen, You probably could use ground up oats, but that would make the recipe more an E. Ground oats is high in carbs. Oat fiber has 0 carbs and 0 fat. That is why the oat fiber is so great to use. It isn't expensive at all either, but I understand not having money to spend more right now. Too bad you are not close...I have a couple bags in the freezer, I could loan you one!
          Reply

          • Karen Davidson says

            August 13 at 9:27 am

            Thanks so much, makes perfect sense :) and very kind thought, I will look into getting the oat fiber if I can squeeze it in, but maybe i will make the E version and the S version until I can get it.

  21. Anne Short says

    July 14 at 7:57 am

    Hi Sheri: THANK YOU for sharing your talent and all your hard work related to THM and recipes! It certainly makes a difference for newbies like me to get organized and set up to succeed! Anne
    Reply

  22. Jaime Uldrich says

    July 7 at 10:14 am

    I'm going to try this today! One question since I figure you have done the math--is the serving size 1/4 c or 3 tbsp? and could you share what the carb/fat amounts are? If you haven't done this already--don't worry. I can plug it in a counter when I get the chance. Thanks!
    Reply

    • Sheri Graham says

      July 7 at 11:03 am

      Hi Jaime, As far as serving size, I have just been using this in the same amounts that the recipes calls for Baking Blend. Usually that is 3 or 4 tablespoons, depending on the recipe. I haven't figured the fat and carb count yet -- or I think I did when I did the recipe but I can't remember what it is. I'll try to get that added to the recipe.
      Reply

      • Jaime Uldrich says

        July 13 at 7:36 pm

        I have enjoyed using this mix! it is only a bit different than the THM Baking Blend to me. Very good job on making this up. =)
        Reply

        • Sheri Graham says

          July 13 at 8:12 pm

          Glad it is working for you Jaime! I just love having it in the freezer to use when I need it. I have all the ingredients so it is easy to mix up and have on hand. Have a great week!
          Reply

  23. Dee Johnson says

    June 13 at 11:59 am

    Thank you so much! I was looking for a baking blend/mix I could make. Looks like this is very close to the thm baking blend. I might add the collagen peptides into the mix to make it more like the baking blend. Thanks!
    Reply

    • Sheri Graham says

      June 13 at 12:02 pm

      Dear Dee, So far I have found this blend works pretty closely to the THM Baking Blend, but I know it isn't the same. I am content with it though if I am out of the THM Baking Blend and it seems to work great. Have fun baking!
      Reply

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