I first introduced the Wheat Belly All-Purpose Mix in the Wheat Belly 30-Minute (Or Less!) Cookbook and it has since become a grain-free baking staple for many people, helping navigate the Wheat Belly lifestyle. It proved especially popular after the Baking Mix was featured in a Dr. Oz segment (the above photo is from the show).
Unlike gluten-free baking mixes, the Wheat Belly All-Purpose Baking Mix contains NO cornstarch, rice flour, tapioca starch, or potato flour, as these four common gluten-free replacements cause extravagant weight gain, raise blood sugar sky-high, and provoke inflammation, effects we most definitely do not want living the Wheat Belly way. NOBODY should be using those awful gluten-free baking mixes.
The Wheat Belly All-Purpose Baking Mix was the end-result of a number of trial-and-error efforts to create a versatile baking mix to make cookies, muffins, cakes, and other grain-free baked dishes. As many of you have learned, we obtain best results in grain-free baking by using combinations of meals and flours: better structure, texture, rise, and flavor. For that reason, the All-Purpose Baking Mix is a blend of ingredients that provide these qualities. And, by mixing up a batch beforehand, you can also save time.
Of course, if you don’t want to bother to make your All-Purpose Baking Mix, Wheat-Free Market makes a pre-mixed version based on the original Wheat Belly recipe. In the U.S., you can order their All-Purpose Baking Mix here. In Canada, the Low Carb Grocery carries the Wheat-Free Market All-Purpose Baking Mix.
Makes 5 cups
4 cups almond meal/flour
1 cup ground golden flaxseed
1/4 cup coconut flour
3 teaspoons baking soda
1 teaspoon ground psyllium seed (optional)
In a large bowl, whisk together the almond meal/flour, flaxseed, coconut flour, baking soda, and psyllium seed (if desired). Store in an airtight container, preferably in the refrigerator.