DIY Gluten-Free Mix™–Baking Mix
If you only want to make one DIY mix, consider making the baking mix! I have been making a baking mix for years and this mix made with Freedom Delivered gluten-free all purpose flour is stellar. I mix up a large batch (but it could be doubled if you have a large family) and store it at room temperature in an airtight container. I keep mine about 8 weeks–perhaps not so long in the hot part of the summer. I have been told that it can be frozen in summer, but I think it becomes hard to bake with. You have to remix the shortening and the dry ingredients. Might just as well make a fresh batch.
I use the DIY baking mix in so many recipes from main dishes (think dumplings or impossible pies), to pancakes or waffles, and to baked goods such as desserts and coffee cakes. One of the first recipes I tried with the gluten-free baking mix was fruit filled drop biscuits for breakfast one day when we had guests. Another favorite is the sausage cheese breakfast squares–so good to have recipes that everyone can enjoy when we have guests.
Once you have the baking mix in your pantry, you will find so many recipes to make with it and still be able to serve gluten-free meals to your family. It doesn’t have to be a very difficult recipe to enhance your meals. A simple soup with homemade, DIY Baking Mix drop biscuits is a wonderful dinner on a cold winter’s night.
The national manufacturer of baking mix has finally produced a gluten-free product, but I find it pretty costly. Where I live a 16 ounce box costs $4.99. The cost per cup then would be $2.50. I calculate the cost of making my baking mix as follows: Flour $5.35, Baking Powder $0.12, Cream of Tartar $.86, Dry Milk $1.15, Salt $0.06, Sugar $0.05, Coconut Oil $1.25 for a total of $8.84 for 6 1/2 cups of baking mix or a cost of $1.36 per cup. Again, preparing your own DIY Baking Mix saves money!
I prefer using the coconut oil in this recipe especially because it has a good shelf-life and the texture it imparts to the mix is very much like the commercial brand without additional stabilizers. You can, of course, use your preferred shortening or oil. However, be sure to understand if the change might mean that the mix should be refrigerated or frozen. As always, I encourage you to be sure that all the ingredients you use are gluten-free. Then make the adjustments you need to keep your diet healthy for you and your family.
In the blog, I have over fifteen recipes using this baking mix. It is versatile and very handy to have on hand for a quick meal or a dessert. I have recipes for several impossible pies, biscuits for meals and desserts, and I even have an individual mug blueberry mug cake (see picture). The creativity is amazing–something that may have been missing in day-to-day gluten-free baking.
I believe the DIY mixes save money, save time and are easy to tailor to your health needs.
- 5 cups Baking Free gluten-free All Purpose Flour (620 g)
- 4 teaspoons baking powder
- ½ teaspoon cream of tartar
- ⅝ cups instant nonfat dry milk (dairy or non-dairy instant dry milk powder)
- ½ teaspoon salt
- ⅛ cup sugar (or any dry sweetener of your choice)
- 1⅛ cup coconut oil (or shortening that is shelf stable)
- This mix is so simple and so versatile to have in your kitchen. Gather the ingredients and carefully weigh the flour. Place all the weighted or measured dry ingredients in a large bowl.
- With a whisk gently mix the dry ingredients . Cut in the coconut oil (usually at a solid state much like shortening) with a pastry cutter until you have fine crumbs. I do this until I think it's OK and proceed to cut in the oil even more! The better you do this now, the better the mix behaves in the next few months.
- Place the final mix into an airtight container or large sealable plastic bag, and store at room temperature for up to 2 months.