Source: Whole Foods for the Whole Family
Made: September 24, 2013
Yield: 11 cups
Time to make: 10-15 minutes
Since this baking mix comes from a cookbook published by La Leche League, naturally, it gets the name LLL.
I went all out with the options on this one, using the optional nutritional yeast in the main recipe as well as ingredients from both variations: soy flour, rye flour, wheat germ and bran.
A unique feature of this mix is the use of oil rather than margarine or shortening as the fat. Easy to mix in with just a fork to get a fine bread crumb consistency.
LLL Baking Mix
8 cups whole wheat flour
5 Tbsp. baking powder
1 Tbsp. salt
1-2 cups dry milk powder
1½ cup oil
½ cup nutritional yeast (optional)
Combine dry ingredients in a large bowl.
Work in oil with fork (or fingers) until mixture is crumbly.
Store in a tightly covered container in refrigerator.
Recipe may be doubled.
Options: use pastry flour or Cornell Mix* in place of regular whole wheat flour.
- High Protein Mix: Reduce whole wheat flour to 5½ cups. Add 1 cup soy flour and 1½ cups wheat germ.
- Whole Grain Mix: Reduce whole wheat flour to 5 cups. Add 1 cup bran, 1 cup wheat germ and 1 cup cornmeal. Or substitute 1 cup oatmeal or rye flour, brown rice flour or other whole grain flour for the cornmeal.
*Cornell Mix: To increase the nutritional value of white flour add, for each cup flour, 1 Tbsp each of dry milk, wheat germ and soy flour.