THM Friendly Baking Blend Recipe is an easy way to substitute for Trim Healthy Mama Baking Blend if you run out and need a replacement quickly.
This is THM S friendly, low carb and gluten free friendly and so nutritious!
I really don’t have all too much to say about this “recipe” (it’s just a few ingredients stirred together, so I do feel a little bad for calling it that), other than it’s a quick fix for when you run out of baking blend.
I mean, it happens, right?! And an online order doesn’t arrive in a second, so if you need a substitute RIGHT NOW made from ingredients you either have stocked in your pantry already OR can get at the local grocery store: This is your recipe!
It’s possible to make this without any specialty ingredients at all, and you really can find all ingredients at a regular store.
Here are the ingredients you need for your THM Friendly Baking Blend:
This one is really simple. Oat fiber is available at pretty much any store, and I actually always have a bag at home. It’s super cheap, too, which always makes me happy.
If necessary, be sure to use certified gluten free!
Blanched Chopped Almonds
Nope, not necessary to get almond flour if you need a baking blend substitute in a pinch (I live out of nowhere and there’s no way my local store will carry almond flour, like, ever).
Just get the blanched chopped almonds, and if you can only get whole once chop them yourself for the sake of semi-exact measuring.
Also, you can use non-blanched almonds, your baked goodie will just have some dark freckles.
You can obviously also try using almond flour if that’s what you have on hand, but I have never personally done that. This baking blend is super forgiving, though!
Right, here you can either use shredded coconut or coconut flour (I have successfully tried both).
Coconut flour will generally have a lower fat count, so shredded coconut can sometimes make your baked goodies a little denser.
But both work in a pinch – and shredded coconut is considerably cheaper, so if you’re looking for a very budget friendly alternative, this is helpful.
Ground golden flax
Finally, ground golden flax is the last “big” ingredient.
It adds a gelly quality (that gluten would bring in regular flour) without having to add any gums.
There aren’t really any substitutes because the color is so unique, and the natural sliminess and stickiness helps bind the recipe.
I add just a tablespoon per cup, but it helps with binding and with creating fluffy gluten free baked goods.
I have made the baking blend without the psyllium before, so it’s not THAT big of a deal. It just helps.
But I always have psyllium on hand, so I do usually add it if I need a baking blend fix RIGHT THIS MINUTE.
How do you store this baking blend?
I just store it in an air-tight jar in my cupboard if I make a small amount for a week or two.
For a large batch, I would store it in the freezer because the oils in the coconut, almond and flax can get rancid otherwise.
Grab the printable recipe here:
THM Friendly Baking Blend Recipe
- 1/4 cup blanched chopped almonds
- 1/4 cup shredded coconut OR coconut flour
- 1/4 cup oat fiber
- 1/4 cup ground golden flax
- 1 tablespoon psyllium husk
- Add all ingredients to a food processor or strong blender and process until finely ground. Store in an airtight container for 1-2 weeks or in the freezer for a month.
Although wholesomerecipebox.com tries to provide accurate nutritional information, these figures should be considered estimates. Factors like brands, product types, natural fluctuations in fresh produce, ingredient swaps and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will wholesomerecipebox.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Rosemary Hughes says
Can you substitute something else for coconut flour?
You can certainly try using more almond flour instead of coconut flour, Rosemary. It will alter how the flour works a little though, so you have to experiment. By the way, I have successfully made this with regular old unsweetened, shredded coconut I blitzed to a powder in a blender. Another alternative if you don’t have access to coconut flour!
My husband is actually allergic to flax seed. Any ideas for a replacement of that?
Oh that’s tough, the flax does provide some of the texture needed to hold together a baked good. I would try using 1/3 of each of the other ingredients, and then use 2 tablespoons psyllium husk to make up for some of the lack of flax. If you have Xanthan Gum, that could be a good addition to the mix, too. I haven’t tried this myself though, so I can’t guarantee the outcome. Hope this helps!
I have been looking for a flour blend but my husband is highly allergic to nuts….What can I replace the almond with?
Can he have coconut? If yes, you could try using 1/3 cup coconut flour, 1/3 cup ground flax and 1/3 cup oat fiber with 1 tablespoon psyllium husk. It might yield a little denser baked goods, but definitely worth a try.
Marcie Van Deren says
You might want to check out the difference between Oat Bran and Oat Fiber. the THM Baking Blend calls for Oat fiber. There is a huge amount of difference in the calorie Count and Fiber count.
Marcie, thank you so much for bringing this to my attention! What a silly mistake. I wrote this post last year while in the throes of terrible morning sickness, and I guess my brain completely blanked. I adjusted the post. Thanks again!!
Jennifer M Graham says
This is just what I needed when I ran out of the “official stuff”. It really served my purpose and I had everything on hand. I used almond flour and coconut flour. I used this mixture to bread chicken tenders, and it really worked out well!
I’m so glad it worked out well for you, Jennifer!