Homemade Multi-Purpose Baking Mix
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
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
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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
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
Member Ratings For This Recipe
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FLORIDAGHOST
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CUPCAKZ
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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CD13065824
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FRANKJAK
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LONIANNE
