Homemade Gluten-Free Baking Mix
One of the first requests I got when I started baking for this blog was for a baking mix like our mothers used to use all the time. You know the one! You can make biscuits–cut out or drop, shortcake, “impossible” pies, etc. with this mix. As luck would have it I had just found a recipe for the homemade baking mix but hadn’t made it yet with our flour. I emailed the recipe to the lady, and told her hadn’t tried it out yet. She needed it for the next weekend–so I was glad to provide it.
A couple of weeks later she sent me a note to say it worked just fine! That motivated me to try my hand at making and using the mix. It is such a convenience to have on hand. I now consider this one of the basics that a new gluten-free baker should have in the kitchen. I believe in anything that makes it easier to live the gluten-free lifestyle and stay healthy! Try it–I bet you will like it too!
- 5 cups Baking Free™ gluten-free all purpose flour (1 cup weighs 124 g so 5 cups should weight 620 g)
- 4 teaspoons baking powder
- ½ teaspoon cream of tartar
- ⅝ cups powdered milk (I measured ½ cup + ⅛ cup)
- ½ tablespoon salt
- ⅛ cup sugar (I used to use raw sugar--but it remained grainy so I switched to regular sugar)
- 1⅛ cup coconut oil
- Whisk all dry ingredients together in a large bowl. Cut in coconut oil with pastry cutter until you have fine crumbs.
- Store in airtight plastic bag in pantry for about 2 weeks. Freezer for up to 2 months.