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Kathy P's All-Purpose Baking Mix
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Category: Flour Mixes
Recipe Created By: Kathy Przywara
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)
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.
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.
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 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
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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
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