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Kathy P's All-Purpose Baking Mix


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 Recipe Information  
Category: Flour Mixes
Recipe Created By: Kathy Przywara



 

 Ingredients  
1/4 cup sugar
2 tsp salt
5 Tbsp baking powder
1 1/2 cups solid shortening
8 cups unbleached flour
1 cup non-fat dry milk powder or substitute (see below)


 Directions  
Combine dry ingredients in very large bowl. Mix well or sift to distribute ingredients and remove any lumps. With pastry blender or large whisk, cut in shortening until mixture is the consistency of cornmeal.

Store airtight. Shake or mix to redistribute ingredients before measuring for a recipe. Makes 11 cups.


 Notes  
This can be used as a direct substitute in Bisquick recipes. Recipes calling for milk can be substituted with water since there is already dry milk in the mix.

For Pancakes: Combine 2 cups mix, 2 eggs and 1 cup water.

For Waffles: Combine 2 cups mix, 1 egg, 2 Tbsp oil, and 1 1/3 cup water

Copyright © 2003 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


 Substitutions  
To avoid milk/dairy, select a powdered rice, soy, or potato milk. Most powdered milk alternatives contain corn in some form. If avoiding corn, sweet rice flour can be used to replace the dry milk powder.

To avoid soy, select soy-free shortening such as Spectrum. This will affect any recipes that have a crumb topping as Spectrum does not work well for that.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
  4. You are welcome to link to our recipes. If you would like to publish our recipes elsewhere in print or online, please contact us for permission.

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