Tuesday, February 12, 2013


Making my own and leaving out the chemicals
 photo Baking mix 1_zpseqyqilqb.jpg

This is the second time I have revised this post.  I read while surfing the web you should not repost or revamp old post.  
What if there is a new product or over time you realized there is a better way to do something.
I am always trying to find recipes that will help with my calorie, fat, sodium, and carb intake.  Not because I want to but because of genetic health issues.
Yes, we all get a lot of health issues because of the gene pool we are in.  The difference now is we have more information about it all.  We hear more on the media about why, how, and what to do.
I found a recipe that met some of these issues.  There is less fat and calories in this recipe. YA!
My recipe called for 8 cups of flour.  The new one calls for 10.  I do not even know where I found it.  I just wrote it down and tried it out a few weeks later.
Flour Grinder if grinding your own flour 
Food Processor or Blender 
Large bowl
Pastry blender
Measuring cups
Measuring spoons
Large Spoon
Air Tight Container for finished Baking Mix

Makes approximately 13 1/2 cups=53-1/4 cup servings
Makes 10 Cups
10 cups unbleached white flour
1/3 cup baking powder
1/4 Tablespoons Splenda or sugar
1 Tablespoons salt
1 2/3 cup non-fat dry milk powder
1 cup shortening or canola oil
Use steps 3,4, and 5, 7 below in making whole grain baking mix

1/4 cup of mix=124 calories, 17 gr. carb; 3.8 gr. fat; 1 gr fiber
Diabetic:1/4 cup=1 st; 3/4 fat

 photo baking mix 2_zps4jot7mju.jpg
Step 1 - Add all the dry ingredients into a large bowl and stir slightly.
 photo baking mix 3_zpszmlftbck.jpg 
Step 2 - Add the shortening in hunks as seen in photo.
 photo baking mix 4_zpsnblm2vzi.jpg 
Step 3 - Using a pastry blender blend the shortening into the flour mixture.
It should look like the photo.  You can also use a food processor.

 photo baking mix 5_zpsl5q0z919.jpg
When finished place in airtight container when finished.  I had some that does not fit in my container so I just put it in a zip-lock freezer bag and put in the freezer. I also put the Healthy exchanges and calorie information on the Lid so I do not have to look it up .  

NOTE:  the reason I use shortening is that the product will rise higher than the oil, but the taste is not much different. Also you do not have to refrigerate the Plain Low Fat Baking Mix with shortening.  

Below is the recipe and tutorial for my "Whole Grain Baking Mix"


 Makes approximately 6 cups=22-1/4 cup servings

The more whole grains used in your diet helps to improve blood glucose control and weight. Whole Grains are now recommended for any healthy diet. 

NOTE: there is a difference between pastry and whole wheat flour.  Whole Wheat Pastry is much lighter and gives you a lighter product with recipes not using yeast).  For an example of whole wheat pastry flour Click Here


3 cups whole wheat white flour or whole wheat pastry flour
1 cup raw bran
1 cup quick oats
1/2 + 1/3 cups non-fat dry milk powder
1/2  Tablespoon salt
2  Tablespoons Splenda (optional) 
2 Tablespoons + 2 teaspoons of baking powder
1/2 cup shortening (you can use oil if you prefer).


1/4 cup of mix=75 calories, 7 gr. carb; 4  gr. fat; 3.7 gr fiber

Diabetic:1/4 cup= 1 fat, 1/2 fat

NOTE 2: You can use any combination of different grains as long as it adds up to 5 cups of flour.  

Step 1 - Using a food processor or blender add your oats and blend.

Step 2 - The oats should look similar to the above picture.
Step 3 - Add your shorting and oil to your dry ingredients and blend with a pastry blender or food processor.
Step 4 - The Low Fat Baking Mix should resemble the above picture.
Step 5 - Place the baking mix in an air tight container and place in refrigerator. 

You can use this like any low fat baking mix or Bisquick.

I used my diabetic 2nd Edition "Diabetes Meal Planning Made Easy" nutritional charts or the products nutritional labels, I came up with the following calculations for the above Low Fat Whole Grain Baking Mix using Splenda. Add additional calories if you use sugar.  I am not a nutritionist so I do the best I can.

REMEMBER: if you are diabetic you can subtract the fiber from the carbohydrates for your starch count.