Better Than Store-Bought: Multi-Purpose Baking Mix

By MaryEllen

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)

Details

Servings 12
Adapted from sparkpeople.com

Preparation

Step 1

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. Substitute this in place of the name-brand store-bought baking mix.

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 (brush with melted butter if desired) and bake in a preheated 450 degree oven for 12 to 15 minutes, until tops are golden.

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.

I like the idea of leaving the shortening out and adding in oil when used. Then it doesn't need refrigeration.