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Nutritional Info
  • 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

View full nutritional breakdown of Homemade Multi-Purpose Baking Mix calories by ingredient
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Homemade Multi-Purpose Baking Mix

Submitted by: BRYNWRITES4FOOD
Homemade Multi-Purpose Baking Mix

Introduction

This 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.
Number of Servings: 36

Ingredients

    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.

Tips

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.


Directions

In a very large bowl, combine the all-purpose flour, whole-wheat or white whole-wheat flour, baking powder, salt and cream of tartar. Use a wire whisk to very carefully incorporate the dry ingredients fully by gently sweeping the whisk along the inside of the bowl to the bottom, then up through the middle in a folding motion. Cut the shortening into chunks and add them to the flour mixture. Use your fingertips to knead the shortening into the dry ingredients, working the mixture as you get smaller and smaller clumps. Be sure to incorporate the flour at the bottom of the bowl. You'll end up with a fully incorporated mixture that resembles slightly damp sand.

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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Member Ratings For This Recipe

  • FLORIDAGHOST


    12 of 14 people found this review helpful
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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

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  • FRANKJAK

    Incredible!
    9 of 10 people found this review helpful
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    Add a little sweetener and dried fruit to biscuit recipe and you have great scones - 11/29/12

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  • CUPCAKZ


    7 of 7 people found this review helpful
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    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

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  • LONIANNE


    6 of 7 people found this review helpful
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    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

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  • PATTY267


    3 of 3 people found this review helpful
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    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

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  • WTFSHERRY


    3 of 3 people found this review helpful
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    If I made this I would use coconut oil instead of vegetable shortening. It is much healthier. It is solid unless it reaches 85 degrees. Keep it in glass jars and in a cool place...It should work fine. - 12/17/12

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  • BONIFIANT


    2 of 4 people found this review helpful
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    I will try this. I gave up purchased ready-made mixes years ago because of the sodium content. This recipe gives me control back. Thanks. - 9/21/12

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  • NONNAOF2

    Good
    1 of 2 people found this review helpful
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    I'm concerned about using the vegetable shortening, is there anything that can be substituted for this? - 12/17/12

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  • 2DIETORNOT2DIET


    1 of 4 people found this review helpful
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    I do not get it panakes, biscuits, all that kind of baked goods are not that hard to make. - 12/17/12

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  • GRAYGRANNY


    1 of 2 people found this review helpful
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    This is a great alternative to the baking mixes bought but the sodium content can be controlled here...Thank you!! - 12/17/12

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  • MRS_CIESIOLKA


    1 of 4 people found this review helpful
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    Promised my daughter I would make her chicken and dumpling. Had everything but the baking mix. Really short on cash and couldn't afford to buy it. Finding your recipe is gonna make my daughter very happy. Thank you!! - 10/21/12

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  • SAREENA999

    Bad
    1 of 8 people found this review helpful
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    Vegetable shortening is a major source of transfats. How can this be called healthy? - 9/26/12

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  • LESLIECOY


    1 of 8 people found this review helpful
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    I was out of "Baking Mix" and now I can Make My Own ! Thanks ! Can't wait to try it out ! - 9/20/12

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  • MELP06

    Incredible!
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    Mixed this up to make biscuits tonight. So happy to have this mix in my fridge! Yum! - 4/19/13

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  • GOODNFLUFFY


    0 of 1 people found this review helpful
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    could this recipe be used as small pizza dough? - 12/18/12

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  • JOYFULME01


    0 of 2 people found this review helpful
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    Sodium and trans fats concern me. - 12/18/12

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  • REALKIEKEY


    0 of 1 people found this review helpful
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    Thanks. I try to avoid the processed stuff and like being able to control the sodium levels. - 12/18/12

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  • CHRIS3874


    0 of 1 people found this review helpful
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    wow this almost sounds like self raising flour. But I can see it being handy. - 12/17/12

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  • FRAYDEE


    0 of 1 people found this review helpful
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    I love all your recipes but I thought shortening is very unhealthy.
    I only bake with canola oil. Can you interchange oil for all recipes with shortening? - 12/17/12

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  • PATRICIAANN46


    0 of 1 people found this review helpful
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    Thank You for this recipe. I have used Bisquick over the years, but I like knowing exactly what ingredients I am dealing with. - 12/17/12

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  • ALLIGATORKATE


    0 of 1 people found this review helpful
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    gotta love it! Ready to use. - 12/17/12

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  • NBRITNER


    0 of 6 people found this review helpful
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    Is there a gluten free version? - 9/30/12

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  • JEANNIELENNOX1


    0 of 21 people found this review helpful
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    no comment. I haven't tried it. - 9/27/12

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  • RTTNFLN


    0 of 4 people found this review helpful
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    good - 9/23/12

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  • DEANNANM

    Very Good
    0 of 4 people found this review helpful
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    Thank you for the recipe! My daughters and I are always looking for ways to save time, and easy quick recipes that are healthy and delicious. Now we have something that can be used so many ways! - 9/21/12

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