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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Makes 4 lbs. you can store for later use. Make corn bread, pancakes or waffles, biscuits, coffee cake or muffins. For these recipes, search for Master Baking Mix: Corn Bread Recipe or Master Baking Mix: Pancakes or Waffles Recipe, etc. NOTE: You can easily double the recipe if you like. Ingredients:
6 1/2 cups all-purpose flour |
1 1/2 cups soy flour |
3 1/2 cups whole wheat flour |
6 tablespoons baking powder |
1 1/2 tablespoons salt |
1 1/2 teaspoons cream of tartar |
1/4 cup sugar |
2 cups vegetable shortening |
2 cups powdered milk |
Directions:
1. Sift flour, baking powder, salt, cream of tartar and sugar together 3 times.
2. Cut vegetable shortening in (to the consistency of cornmeal).
3. Stir in dry milk powder.
4. OPTION: Add 1 cup untoasted wheat germ.
5. Store in covered container at room temperature. To measure baking mix, pile lightly into a cup and level off with a flat edge.
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