LLL Baking Mix

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

LLL Baking Mix

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.

Variations:

  1. High Protein Mix: Reduce whole wheat flour to 5½ cups. Add 1 cup soy flour and 1½ cups wheat germ.
  2. 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.

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