I have been unable to find whole-grain baking mix in the store, so I decided to make my own. I had been using whole-grain pancake mix, which works okay if only a small amount is needed. I found, however, that I did not like the taste when I needed more than a couple of tablespoons.
Those of you who have my book, may be familiar with my Cream Soup Powder recipe, and this is a similar idea. I did an online search for ideas, and came up with the following mixture.
Ready for the freezer |
Ingredients
1 tablespoon sugar substitute1 tablespoon + 1 teaspoon baking powder
2 teaspoons salt
2 cups whole-grain flour - I used whole-wheat flour.
1 cup all-purpose flour
3 tablespoons trans-fat-free butter, frozen and/or nonfat Greek yogurt - I had been using Smart Balance sticks; however, these are no longer available, so I used Earth Balance sticks, as they are made with natural oils and have no trans fat. The fat content is quite high, however, so I have returned to Smart Balance, and now use their buttery spread in place of stick margarine or butter in recipes.
Directions
Combine all of the dry ingredients.
Grate/shred butter, and cut into dry ingredients. I used half a stick of Earth Balance the first time I made this mix. The biscuits I made with that mix were quite buttery and rich, so I altered the measurements. The results of the second batch are at the end of this post.
Ready to cut the butter in |
After everything is mixed |
Use this baking mix as you would Bisquick or Jiffy in any recipe with baking mix. Store in a tightly sealed container or bag in the freezer.
Please share your results, and feel free to share this post for others.
**UPDATE
The photos below are from the second batch of mix I made, prepared with 2 tablespoons nonfat Greek yogurt, and 1 tablespoon Smart Balance buttery spread. I have used the mix to make strawberry shortcakes, so far, and the remainder is stored in the freezer.
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