Sometimes, plain almond flour is just too heavy for what I'm making, so I've been experimenting with homemade flours.


My basic bake mix is made with:

1 cup almond meal (grind your nuts with 1 scoop of whey protein to get a fine grind without it turning to nut butter)
1 cup vital wheat gluten
1 cup vanilla whey protein powder
(1 cup wheat protein isolate) (obtainable from honeyvillegrains.com)
(1 cup soy protein isolate)
(4 packets of Splenda)
4 Tbsp baking powder
1 Tbsp baking soda
1 tsp salt.
2 Tbs xanthan gum (keeps baked products like cookies and pie crusts from crumbling apart)

Store in airtight jar.

For bisquick / jiffy-type bake mix, for every 4 cups of flour, cut in 1/2 lb (2 sticks) of butter or non-trans-fat shortening until thoroughly incorporated, and store in airtight jar in the refrigerator.

For a lighter flour (e.g., for yeast raised products):
1 cup vanilla protein powder
(1 cup soy protein isolate)
1 cup vital wheat gluten
2 Tbs baking powder
1 Tbs baking soda
1 200mg (two hundred milligrams) vitamin C tablet, crushed as fine as possible, OR, 2 tsp cream of tartar (creates a good environment for yeast and helps retard spoilage)

I've had good luck using these flours one-for-one in recipes calling for regular flours.

Honeyvillegrains.com sells most of the basics for homemade flours; you can get dough conditioners from professional baking sites. I'm still working on refining this project, but it's a start. HTH.