I’ve been looking at Huel recipes to basically figure out a good ratio of Huel powder to flours when trying to make certain baked goods. The things I’m observing thus far are:
- Huel alone does not a flour make, and I will need to mix with a flour
- The ratio is different depending on recipe
Does anyone have general suggestions on a good ratio to start with when experimenting with recipes and if I should consider other bindings like xanthan gum? I’m intending to use Huel Black for my powder and probably almond flour (or another higher-protein-lower-carbohydrate alternative) as the flour.
I’m not adverse to wheat flours or other flours with carbohydrates, but the lesser overall carbs I put into the things I make the easier it is to incorporate into my specific meal plans. Worse case, I just use white/wheat flours and make smaller portions–which I’ll rationalize in my head that I get more servings of it to eat each time I make it.