We’ve created a collection of every homemade baking mix that you will ever need. Spend an afternoon and make your own mixes for your pantry that will save time and money. Plus, you control the ingredients. Cooking from scratch has never been easier.
In days past when our grandmother wanted to make a cake, she would bake it from scratch with all the natural ingredients that were always stocked in her pantry. Today, we have ability to purchase a box of cornbread, pancake, or brownie mix in a convenient box.
We have a trade-off for using that convenience. The oils and additives listed are often hydrogenated and some are just plain unnecessary when producing a tasty snack for your family.
It’s not necessary to spend hours in the kitchen baking from scratch (unless you want to.) You can make your own handy shelf stable baking mix and kick those processed boxed mixes out of your home.
Why a homemade baking mix?
Because YOU control the ingredients that directly affect your families health.
Attainable Sustainable’s pancake mix uses coconut sugar and sea salt as the basic ingredients. Coconut sugar has a lower glycemic index than regular sugar and has a natural taste like honey. You can substitute granulated sugar in the dry mix or leave the sugar out altogether and add honey when you incorporate the mix with the wet ingredients.
The berry scone mix from Schneider Peeps is really adaptable. You can use different pieces of dried fruit in place of the berries and lemon zest. To make this very shelf stable and easy, add 3 tablespoons of powdered milk to the mix and use ½ cup water when cooking.
You’ll also like that this mix is broken into single batch portions, uses whole wheat flour, and is stored in the freezer for long-term shelf storage. Wheat flour will keep at least one year if stored this way.
Our family likes all kinds of cornbread, from sweet to savory. Five Heart Home developed a recipe that is sweetened with honey and is adaptable so you can add as much or as little sweetener as you want. Adapt this recipe to suit your savory palate by adding chopped green chilies and corn kernels, or red pepper flakes and onion.
Brownie Baking Mix
Brownies are a Sunday dessert favorite for many families. This recipe from the book Make-a-Mix by Karine Eliason, Nevada Harward & Madeline Westover is the best one we’ve tried.
- 6 cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons salt
- 8 cups sugar
- 8 ounces unsweetened cocoa powder
To make brownies:
- ¼ cup butter, melted
- 2 eggs, beaten
- 1 tsp vanilla extract
- 2 ¼ cups brownie mix
- ½ cup chopped nuts (optional)
- ½ cup chocolate chips (optional)
Preheat oven to 350°F. Grease and flour an 8×8 pan. Combine the butter, eggs, and vanilla. Whisk.
Add the brownie mix, whisk until smooth. Stir in optional nuts and chocolate chips.
Pour into the prepared pan and bake 30 to 35 minutes.
Homemade Quick Mix
No baking mix roundup would be complete without a general quick mix to replace boxed Bisquick.
All homemade quick mixes have coconut oil, lard, or vegetable shortening cut into it before storage, which is the difference between this and the other mixes listed above. It will have a shortened shelf life of 3 months because it already has the fat included. You should only make as much mix as you will use in that time.
This homemade quick mix can be used for pancakes, waffles, biscuits, and scones (recipes included in the post below.)
Looking for gluten free options? We’ve got a bunch of tips for your gluten free baking needs!
Are you a fan of shelf-stable make-ahead mixes for the pantry?
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