Source: More-with-Less Cookbook
Date tried: January 13, 2013
Yield: 4 or 8 lbs
Time needed: 5-10 minutes
Creating one’s own baking mix is very economical, saving both time and money. In a jiffyy one can put together pancakes, coffeecakes, cornbreads, muffins, cakes and cupcakes without purchasing each mix individually. Just add liquid and eggs and any special ingredients (chocolate, nuts, fruits, etc.) called for in the recipe. Small amounts of mix can be kept in a tightly-covered container in the cupboard and larger amounts in the freezer.
Master Baking Mix
For 8 lbs. For 4 lbs.
5 lbs 10 cups flour
¾ cup 6 Tbsp. baking powder
3 Tbsp. 1½ Tbsp. salt
1 Tbsp. 1½ tsp. cream of tartar
½ cup ¼ cup sugar
2 lbs. 2 cups vegetable shortening
4 cups 2 cups dry milk powder (optional)
Sift flour, baking powder, salt, cream of tartar and sugar together 3 times.
Cut in vegetable shortening.
Stir in dry milk. (not necessary, but increases protein content.)
Store in covered container at room temperature.
Replace up to half of flour with whole wheat flour
Add 2 cups/1 cup wheat germ.
Replace 3 cups/1½ cups flour with soy flour