- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 140.0
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 340.6 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.3 g
- Protein: 3.6 g
Homemade Multi-Purpose Baking MixSubmitted by: BRYNWRITES4FOOD
IntroductionThis homemade baking mix incorporates whole-wheat flour and costs about the same per serving as the national brand. This homemade baking mix incorporates whole-wheat flour and costs about the same per serving as the national brand.
4 1/2 cups unbleached all-purpose flour
4 1/2 cups white whole-wheat flour or whole-wheat flour (see Note)
1/3 cup baking powder
2 teaspoons salt
1 teaspoon cream of tartar
2 cups vegetable shortening (organic if you prefer)
Note: White whole-wheat flour and regular whole-wheat flour are nutritionally comparable: Both contain additional protein and fiber that comes from the bran and the germ of the wheat kernel. White whole-wheat flour is made from a variety of wheat that's lighter in color and milder in flavor than regular whole-wheat flour. The two can be used interchangeably. Use regular whole-wheat flour if you prefer a heartier, nuttier flavor and slightly denser texture.
Use this homemade whole-wheat baking mix as you would the name-brand biscuit/pancake mix. However, it should be stored in the refrigerator (whole-wheat flour can spoil).
To make pancake batter: Stir together 2 cups baking mix with 1 cup milk and 2 large eggs.
To make biscuits: Stir together 2 1/4 cups baking mix and 2/3 cup milk; knead the mixture together. Drop spoonfuls on a baking sheet and bake in a preheated 450 degree oven for 10 minutes, until tops are golden.
Transfer the baking mix to a large plastic container or gallon-size zip-top plastic bag. Store the baking mix in the refrigerator for up to 6 months.
Serving Size: 12 cups, about 36 servings
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I'm constantly looking for recipes that allow me to "know what in there" and "Have total control over what I eat." I am working hard to stop having to use processed foods. Thanks for the help. Great Value (WalMart) has an All Veggie Shortening that has no transfats in it. Check it out! - 12/17/12
I have a similar recipe in which I use canola oil : 10 cups flour, 1/2 cup baking powder, 2 T. sugar, 2 tsp. salt, and 1 and 1/4 cup veg. oil. Combine dry ingredients, add veg. oil and mix with a fork. Should have small lumps throughout. Store in an airtight container up to 3 months. It works great! - 12/17/12
FYI for those concerned about sodium content. There are sodium free/gluten free baking soda and baking powder products available at many health food stores. They can also order it for you if they don't have it.
Also check it out online. Amazon.com may have it as well. - 12/17/12
I was so happy to see this recipe. When I was in Jr. High (back in the 50's), my Home Economics teacher gave us a recipe for a basic baking mix to store in a jar, so all you had to do was add the liquids and you were ready to go. I lost the recipe and have since wished I could replace it. Thanks. - 12/17/12