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How to Transform KNOW Better Mixes Into Your Favorite Baked Goods and More

by Kate Itrich-Williams July 30, 2019

Strawberry Shortcake

We'll never say no to a slice of freshly baked KNOW Better Bread or a wedge of frosted layer cake made with chocolate chip KNOW Better Cake Mix. But just because these mixes make great treats when baked just on their own doesn't mean you always have to follow the directions on the package.

We've been spending quite a bit of time in our own kitchen fiddling and tinkering with our mixes. We've made cakes and breads, of course, but we've also made shortcakes, meatballs, pizza crust, and more. 

It may not be immediately obvious how to manipulate our baking mixes, which are made primarily with almond and coconut flour, into whatever shape and texture you choose. And while we're still figuring some things out, we figured it's about time we share some of what we've learned. Read on for six tips for using our mixes.

For freeform shapes, cut way back on the liquid amounts

While it is certainly true that you need to add more liquid than you think (thanks to highly absorbent coconut flour), you'll want to make sure you have a fairly stiff dough when making things like shortcakes or dumplings. Start with less liquid than you think you need — you can always add more if the mixture becomes crumbly.

Try this recipe

Fat is more than flavor

For a more tender cake crumb, incorporate fat into your mix. We like to do this in two ways: a fat-filled liquid and some kind of fat or oil itself. Most of the time, we use a combination of almond milk and coconut oil, but you can definitely use dairy fat if you prefer. For cakes and quick breads, use liquid or melted oil; for shortcakes and biscuits, use solid coconut oil or butter.

Try this recipe

Banana Bread
Low heat is your friend

Allulose, which we use to sweeten our mixes, browns at a lower temperature than regular sugar. This means you're far more likely to burn cakes, muffins, and pancakes made with our mix if you're not careful. Typically, our recipes call for oven temperatures between 275 and 325 degrees, with a few topping out at 350. Any higher and you run the risk of over-browning the exterior of your food without cooking the inside. When you're cooking pancakes and anything else over direct heat on the stove, keep the heat around medium or medium-low, no higher.

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If you're making dessert, add a little more sweetness

While our mixes do include some allulose, you will likely find your cakes to be less sweet than you may expect. And if that's what you prefer — great! If you're looking for a dessert more like a traditional cake, though, stir in a bit more sweetener. Usually a 1/4 cup or so is plenty for a bag of mix.

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If you're making dinner, use savory mix-ins

Instead of adding water to savory dishes like dumplings and shepherd's pie, stir in a bit of chicken or beef broth instead. If you're vegetarian, a good vegetable broth will also work well. A touch of savory spice, like ground black pepper or turmeric, also adds interest and (sometimes) color to the final product. 

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Don't forget to grease and line your baking pans

Because they contain flax flour and egg whites, our mixes are quite sticky. Be generous with whatever you'd like to use to grease your baking pans. (We like coconut oil.) Add in a little extra insurance by lining the bottom of the pan with parchment paper as well. There's nothing worse than eagerly waiting to dig into a cake and have it be glued to you pan. (Hey, it's happened to the best of us!)

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