I may be one of the Trim Healthy Mama Baking Blend’s biggest fans! I fell in love with the idea of being able to have access to a more “flour-like” flour from the first time I heard of it and once I started using it there was no going back. I am so delighted to now be able to share some of the things that I have learned over the last year or so while Using THM Baking Blend In Recipes. I invite you to walk with me in this post as I chronicle my decision to rely so heavily on this flour in all my newer recipes and my delight in finding out how superior my baked goods and sauces could be when using this product in comparison to the ones I had made before.
Before I get started let me say that this is in NO WAY a sponsored post for the Trim Healthy Mama Baking Blend, in fact, I don’t even have an affiliate link in place for THM products at the time of the writing and publishing of this post. (Not that I have any thing against sponsored posts; this is just not one). I’m just a true blue, die hard fan, bursting with excitement about this product and wanting to share that excitement with fellow THMers! If you wish to purchase this blend, you can click on this nonaffiliate link to take you directly to their store.
In addition to the texture and taste factors, there was another prominent reason that I was so glad to see the advent of one fully approved fuel pull flour that could potentially be used for all baked good. This factor was my concern about the heavy use of some of the nut flours. While these are on plan, the amounts that may be consumed might not be suitable for weight loss in this unique Trim Healthy Mama diet. If the fats consumed are not fully used in our 3-hour window it can present a problem for many of us. In my older post, I always lightened up the almond four, for instance, with a combination of protein powder and psyllium husks flakes.
Another facet of the baking blend that I find so appealing is the integrated use of a nice range of superfoods that keep me from having to buy separate products and make putting together a recipe that will be tasty and nutrient dense so much easier. For these reasons, I have been able to create, convert and share recipes with total confidence while using this wonderful product.
Be sure and note that even though the baking blend is theoretically a 1:1 sub for white flour and white flour is generally 1:1 for almond flour and several others; the blend doesn’t measure exactly the same as any other flours. I ALWAYS measure it scantly. To do this just loosely fill the measuring cup and when you rake the excess off the top just press your finger on it very gently to indent it just a little so it isn’t quite full. You might also achieve this by filling the cup the same as with normal flour, but just remove a small spoonful. THM Baking Blend contains some very absorbent flours so it’s better to err on the side of too little and not too much when measuring.
I do usually recommend a DIY substitute for those who just don’t have access to the THM blend, but I have never used anything except the Trim Healthy Mama blend myself, so I cannot make claims that your results should be the same as mine if you make your own. Although I do, of course, support people making their own…everything… since I am a DIY person from way back; in this particular case, I really plan to keep using what works so well for me.
For LOTS of fantastic recipes containing THM Baking Blend be sure to order the Trim Healthy Mama Cookbook (see link at the bottom of this post.) Also at in this post I am including some favorite baking blend recipes from some of my blogging buddies who have used this blend very successfully.
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I kicked off my baking blend cooking frenzy in June of 2015 by THMifying and posting these Pecan Tassies. I was able to sub the baking blend almost 1:1 for white flour and the crust worked perfectly for these delicious little pies! That was the most excited I have ever been about a recipe, because it had just dawned on me that this flour blend would allow me to really “normalize” some of these healthy dishes in a way that I had never dreamed before. (Little did I know what discoveries would follow.) The baking blend had made that dish come so close to the “real” Tassies that I’d been making for almost 40 year that I could hardly believe it.
Country Gravy is an actual flour thickened gravy that can either be served as a country gravy (FP) or as a cream gravy or white sauce. This was a big deal to me because I’m a little skittish about some of the thickeners (just a personal thing). Although THM Baking Blend contains gluccie, it is not at all overwhelming or slimy as prepared in this dish so it works very well.
There are two secrets that I have found when using baking blend as a thickener. First of all combine it with another thickening agent (a small amount of cream cheese is my favorite) so that you can keep the amount of flour small and pretty well undetectable. Secondly make sure that you heat the broth or other liquid base very well and then whisk the baking blend in AFTER it’s removed from the heat so that you do not cook it any further or it will tend to turn slimy at that point.
This gravy formula can be used to make a gravy or cream sauce from any meat broth and that is the method that I used to make the gravy for Crockpot Brisket, shown above.
Low Carb Cheese Sauce with Rotel added becomes Low Carb Velveeta Sauce and can be used as a dip or as an addition to veggies. This cheese sauce is unique as far as I can tell from searching, because the broth base adds a kick of flavor and volume without adding a lot of unnecessary fat to burn in our 3 hour window. The THM Baking Blend is the main ingredient that makes this sauce create such “normal” sauces and gravies without necessarily changing the fuel.
In the fall of 2015 I turned my attention to making a really good baking blend cake. Bundt cakes were always an old standby of mine and really the easiest so I started with those. The Mini Snack Cakes with a Buttered Rum Icing THM-S were a half batch of the cake I wanted to eventually make; the prototype so to speak. Rum cake was something I’d made since college and I was amazed to see how well these little cakes hit the spot and the buttered rum sauce…oh my it is still one of my favorites and I’d as soon eat these things as go to IHOP any day!
Next came my most popular cake to ever post and it was just the easiest thing to find a pinterest cake recipe and modify the filling, double the rum cake recipe and tweak it a little; then top it with my all time favorite glaze. My childhood sweetheart of a cake the Cinnamon Bundt “Sock It To Me” Cake (THM-S) was done and delicious!
After Cinnamon Bundt cake conversion was conquered I really wanted to make a pumpkin cake for fall and as a showcase for my all time favorite icing. So the Pumpkin Spice Maple Spice Cake (THM-S)was born and it really hits the fall pumpkin sweet spot for me and mine. By doubling the icing and adding whipped cream to this little sweetie you can also make a fantastic Pumpkin Maple Spice Cake Trifle too!
The Sugar Free Copycat Starbucks Lemon Loaf (THM-S) is the latest of the pound cakes and it is a half batch of the other bundt cakes. I actually tried to make it without the baking blend, but the texture was just not what I was looking to achieve in this cake without the blend.
Cookies can be the most challenging for me, because it tends to be all about the texture when trying to duplicate some of these recipes. You can get the flavor right, but if the texture isn’t as remembered then it just won’t work.
Pictured above is what I have done with the baking blend so far on the cookie front. This recipe for Texas Toffee Bars THM-S was converted in one try by subbing the baking blend 1:1 for white flour in the crust. It is one of the few recipes that I posted after making once it was just so easy. Now I always double it when I make it because it freezes so well and tastes just as good next week as it did this week, if you hide it well from the non-THMers).
I converted a family favorite, in the Chocolate Covered Strawberry Truffle Pizza for Valentines Day last year and all my taste testers claimed that this recipe was actually as good as they had remembered the old one to be and that one was so good that we entered it in a recipe contest once!
I subbed the blend for white flour in these Carrot Cake Cookies THM-S right around Fathers Day and it also worked on the first try. My carrot cake lovin’ husband gave it a big thumbs up!
I love to make flatbread with a baking blend sub instead of almond flour and NO extra xanthan gum since the blend has gluccie. This dough is much easier to work with and more bread like than the almond flour cheese bread thanks to baking blend <3. These two sandwiches are a cinch to make by just stirring the bread together in one bowl and plopping it between two sheets of parchment paper, rolling them out and baking them right on the back of the cookie sheet! Try one of these two next time you find yourself wishing you had a more real tasting version of flatbread than almond and coconut flour alone can yield! Low Carb California Flatbread Sandwich and Tomato Spinach Panini\
The Bisquick Style Biscuit Mix really has a remarkably similar flavor to the original bisquick. The flours however are much more absorbent than the glutinous ones that bisquick is made from so they require some additional ingredients before they can be added to traditional bisquick recipes. The Southern Style Biscuit In A Mug and The Melt In Your Mouth Biscuit recipes are the two that I have adapted thus far and I am very happy with them both.
I’ve posted others with this blend as well and I will give a few honorable mentions for the rest. The THM Baking Blend really shines in microwaved cakes like the Espresso Chocolate Chip Mug Cake. This little cake has been described many times as being a ringer for a cake mix cake. Mini Cinnabundts THM-S is the only donut recipe that I have on the blog so far and we love these delicious little treats for breakfast.
Cheesy Hot Dog Pie THM-S, is notable because it is was originally a modified version of the famous Jalapeño Cornbread that I found on Pinterest, but then I modified it even more by subbing THM Baking Blend for all the almond flour and found it was just to delicate to hold those hot dogs together in the low carb hot dog fashion that I’d intended. So I stabilized this bread recipe by subbing part of the almond flour with baking blend but still leaving some baking blend. This dish is a much more bread-like and satisfying creation now than it was before!
I asked my blogging buddies to send me a few of their favorite baking blend creations from their blogs for you to check out and here they are now!
Simple Soda Bread (S) – Wonderfully Made and Dearly Loved
Sugar Free Vanilla Cream Snack Cake (S) – Wonderfully Made and Dearly Loved
Low Carb Strawberry Poke Cake (S) – All Day I Dream About Food
Mini Lemon Creme Cake (S) – All Day I Dream About Food
Five Ingredient White Cake (S) – Briana Thomas
Pecan Streusel Coffee Cake (S) – Briana Thomas
Caramel Brownie Pie (S) – Mrs Criddles Kitchen
Better Than Snickers Cake (S) – The Fabuless Wife
Peanut Butter Brownie Bites (S) – The Fabuless Wife
One Bowl Chocolate Fudge Cake (S) – Chrissy Benoit In Love
Spice Cake Cupcakes (S) – Chrissy Benoit In Love
Happy Baking and Happy Thanksgiving!