Sunday, September 15, 2013

Basic Homemade Baking Mix

Basic Homemade Baking Mix Recipe 

This may not be suitable for dieters!

NOTE: Diabetic Recipe & Gluten-Free Recipe Below

8 1/2 c. all-purpose flour (4 1/4 c.)
4 Tbsp baking powder (2 tblsp)
1 Tbsp salt (1/2 tblsp)
2 tsp cream of tartar (1 tsp)
1 tsp baking soda (1/2 tsp)
1 1/2 c. instant non-fat dry milk powder (3/4 c.)
2 1/4 c. shortening (1 1/8 c.)

This recipe is for a basic mix, which can be used to make biscuits, pancakes, muffins, bread sticks, doughnuts and even cookies. To make half the amount, use the measurements in parentheses and follow rest of recipe as directed.

You'll need a very large bowl to mix it in & you'll need an airtight container to store it in. I keep mine in the refrigerator.

In a very large bowl, stir together all dry ingredients. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Store in an airtight container in a cool dry place. Makes 13 cups with full recipe or 7 cups with half recipe. Mix will keep for two to three months. As with any mix, always remember to label and date all containers carefully.

For biscuits, mix together 3 cups of baking mix and 2/3 cup water or milk. Blend well, knead slightly, then roll out and cut into desired shape. Bake at 450° for 10 to 15 minutes. Makes 10 to 12 biscuits. For drop biscuits, add 2 tablespoons extra liquid.

For pancakes, mix together 4 1/2 cups basic mix and 2 tablespoons sugar until blended. Add 2 beaten eggs and 2 3/4 cups milk, buttermilk or water. Mix thoroughly. Bake on a well-greased hot griddle. Makes 13 to 16 6-inch pancakes.

For muffins, blend 2 2/3 cups basic mix and 4 tablespoons sugar. Add 1 beaten egg and 1 cup milk or water. Stir just until blended together. Pour into greased muffin cups. Bake at 425° degrees for 15 to 20 minutes. Makes one dozen muffins.

For corn bread, mix 3 cups basic mix, 9 tablespoons cornmeal, and 1 cup sugar. Blend well. Add 3 eggs, 1 1/2 cups milk or water and 1/4 cup melted butter or margarine. Fill greased 9 x 13-inch pan with batter. Bake at 350° for 30 to 40 minutes.

For breadsticks, mix 2 cups basic mix, 1/2 cup cornmeal or flour, and 1/2 teaspoon salt together. Add a scant 1/2 cup milk or water. Blend to form a dough, then knead until smooth. Form into 12 small logs, about 1/2 inch thick. Bake at 400° for 15 to 20 minutes until crisp and well browned.

For doughnuts, blend 3 cups basic mix, 1/2 teaspoon ground cinnamon, 1/2 cup sugar, and 1/2 teaspoon ground nutmeg. Mix together 2 teaspoon vanilla extract, 2 eggs, 2/3 cup milk or water in a separate bowl, then add to dry ingredients. Stir until dough forms. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Roll out 1/2 inch thick and cut with a floured cutter or drinking glass. Fry in hot oil, about 375°, turning once to brown each side. Drain on paper towels. Dredge in powdered sugar while doughnuts are still warm.

For molasses cookies, mix 2 cups basic mix, 1/4 cup sugar, and 1/2 teaspoon each of ground cinnamon, ginger and cloves. Blend. Stir in 1 egg yolk and 1/2 cup molasses. Refrigerate for at least 1 hour. Shape dough into 1 1/2 inch balls. Flatten with a sugar-dipped glass. Bake on an ungreased cookie sheet 375° for 10 minutes, or until edges are brown. Cool. Makes about 2 1/2 dozen cookies.



1 pound almond meal
1 pound flax meal
1/2 bag wheat gluten, about 2.5 cups
19 teaspoons of baking powder

No more than 40 pinches of salt (I use a pinch in each serving. Salt can be added as you make each serving or now in the bulk mix).

Store in an airtight container or gallon zip top bag

Use 1/4 cup + 1 egg + water for pancakes
or 1/2 cup + 2 eggs + water for pancakes (cook in nonstick pan with lid on, turn when firm all the way through)

CINNAMON MUFFIN: 1/4 cup baking mix, 2 eggs, 1/2tsp cinnamon, 1/4 cup splenda, 2tbsp margarine
(less if you like), about 2tbsp water(enough to make it a thick batter). Cook 3-4 minutes in microwave.

PANCAKES: Use 1/4 cup baking mix + 1 egg + water for pancakes Cook in nonstick pan with lid on,
turn when firm all the way through. Remember, sugar free pancake syrup is high in carbs and will
raise your blood glucose if you use too much.

BROWNIES : 1/2 cup baking mix + 1/2 cup splenda + 1 egg + 3 teaspoons cocoa powder+ tablespoon or
so of margarine or butter. Mix thoroughly and microwave for about 3-4 minutes. Great with sugar free
ice cream on top of the hot brownie

MAPLE MUFFINS: 1/2 cup baking mix + 1/2 cup splenda + 2 eggs + sugar free syrup + (maple flavoring
if you have some) + great with some pecans in it = mix up and microwave for about 3-4 minutes

COOKIES: mix up maple muffins or brownies, but add a couple tablespoons of butter. drop onto greased
baking sheet, cook at 300 for about 10 minutes. comes out like soft cookie.

QUICK BREAD- 2 eggs+1/2 cup baking mix +water to make thick batter= microwave for 4 minutes or bake
300 until firm ( I slather peanut butter and sugar free jam on it while its still hot, yum)

Gluten-Free Baking Mix

2 1/2 cups rice flour (white, brown, or a mixture of both)
1 2/3 cup potato starch
3 teaspoons baking powder
2 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup dry buttermilk (powder)
3 tablespoons egg substitute
3/4 cup shortening, PLUS
3 tablespoons shortening

In a large bowl, whisk together all dry ingredients. Cut in the shortening until no lumps appear.

Store in the refrigerator or the freezer.

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