Baking Mix, Option 2

January 6, 2012 Filed Under: Recipes 1 Comment

As promised, here is my first official Fantastic Food Friday recipe! And its a keeper! A few weeks ago I shared with you my baking mix recipe which at the time was the only recipe I found without dry milk or milk product in it. While I like it because I can store it in the pantry without refrigeration and because it uses oil instead of lard, I have since found another recipe I think I may like even better. I originally found it via Pinterest which led me to Kitchen Simplicity’s original recipe which I have now adapted to what you see below.

The highlights:

Very few lumps
Light texture
Rises well
Naturally sweeter

So here it is. You’ll have to give it a try and let me know what you think. For now, it is my new favorite. Enjoy!

My Favorite Baking Mix

2 1/2 c. oat flour*

2 1/2 c. wheat flour*

5 c. white flour*

1/2 c. baking powder

1/4 c. sugar

1 1/2 tsp. salt

2 c. margarine**

Mix dry ingredients. Cut in margarine using electric mixer until it reaches a fine consistency. Store in an airtight container for up to 6 weeks or 3 months in the freezer. Makes approximately 12 cups. Use in your regular baking mix recipes.

*I like to use a variety of flours in my baking mix, but you can use 10 c. of any combination you desire.

**We use Best Life butter because it does not contain any milk product. I know…totally anti-what butter should be but when you have milk allergies you try to find something that works and this is the next best thing we’ve found. Feel free to use real butter for a fluffier, flakier mix or whatever margarine you decide.

Jesus said to them, “I am the bread of life; he who comes to Me will not hunger, and he who believes in Me will never thirst. John 6:35