DIY Knockoff Bisquick – Baking Mix Recipe
|November 19, 2011||Posted by Joanna under cooking, homemaking|
Have you ever made a menu plan with exciting new recipes and then realized that you don’t have all the ingredients? That happened to me when I was trying to branch out my husband’s palette with new recipes – I needed a baking mix and didn’t have any on hand, so I came up with this recipe for DIY Bisquick Baking Mix. It worked like a dream, so of COURSE I had to share it with you, dear reader! My favorite part of cooking is when you mix different ingredients together and come up with something amazing, and this recipe definitely fits the bill!
But what about the ingredients? A truly wonderful recipe is one that can be customized to fit your family’s tastes, preferences, and especially to take out any allergens. As we’ve learned more and more about the different ingredients that are included in pre-packaged foods, it becomes clear to me that we need to take a greater hand in making our own foods so that we can keep toxins out of our children’s bodies. Non-GMO and otherwise less toxic foods tend to cost more, so making them at home helps me to be confident in the ingredients and know that they’re safe for my family. UPDATE: We’ve also found that keeping gluten out of our diet does wonders, so I’m adding some information on changing this to a gluten-free DIY Bisquick Baking Mix recipe.
How to Adapt DIY Bisquick Baking Mix Recipe for Allergies
When I first started blogging, I was in high school so I had no idea about anything homemaking, much less making recipes that wouldn’t conflict with food allergies. I wasn’t the best person to be around if you had food allergies – I helped remind my high school roommate that she needed to have her EpiPen with her for her seafood allergy when she went to Dining Services by placing bits of seafood on her plate. Yes, I would go and get her a fresh plate, but still – now that I have children with food allergies, I can understand much better how dangerous that was. Luckily for me, she escaped unscathed and I’ve amended my ways.
Now to adapt the recipe!
Gluten-free: Replace the flour with a mix of 2 gluten-free flours. I like to use 1/3 potato flour and 2/3 garbanzo (aka chick peas) bean flour, but use what you like. If you can find it, use a double-acting, aluminum-free, gluten-free baking powder. Bob’s Red Mill, Argo, and Rumford are some brands that carry these. The Art of Baking Gluten Free has a great article about finding the right baking powder for gluten free baking.
Dairy-free: Replace the dry milk – DariFree from Vance’s Foods is a good choice that is gluten-free, casein-free, and made from potatoes, although some bakers find that it is too sweet. For baking mix, I don’t find an issue with it, but another alternative is to use almond meal.
GMO-free: To make sure that you have a non-GMO recipe, there are a couple of adaptations to take. First, make sure your flour is non-GMO. If you’re using 100% wheat or certified organic flour, you’re good. Make sure you’re using 100% cane or certified organic sugar. A good resource to check is NonGMOShoppingGuide.com – they have great lists of brands that are GMO-free and info on avoiding GMOs.
So there you have my suggestions on adapting the recipe to fit your family’s preference and allergies. Now on to what you’re really here for – the DIY Bisquick Baking Mix recipe!
This recipe is for a homemade baking mix (like Bisquick) that is suitable to use in recipes calling for baking mix. It's a handy pantry ingredient for biscuits, pancakes and crepes too.
- 10 cups flour
- 8 tablespoons baking powder
- 1 teaspoon cream of tartar
- 1 1/4 cups powdered milk (1 envelope that makes a quart of milk)
- 1 tablespoon salt
- 1/4 cups sugar
- 2 1/4 cups shortening
- In a large bowl, combine all of the dry ingredients.
- Stir well.
- Add shortening.
- With clean hands, cut the shortening into the flour by squishing it together with your fingers.
- Combine all the flour with the shortening until you have fine crumbs.
- Store in a cool place - it makes about 17 cups, so I put it in a 16 cup storage container and bake with the left out cup the same day.