Ditch those Boxed Baking Mixes: 12 DIY Whole Food Dry-Mix Recipes
Do you love convenience but are also trying to incorporate more whole foods into your family’s diet? Keep it simple and cut out unhealthy ingredients while saving money by crafting your own dry mix pantry staples. Here are 12 dry baking mixes and spice blends to start out your pantry conversion. You don’t need to do it all at once, simply recreate each quick mix as you run out.
The simplest way to start is to choose your favorite recipes and mix up a double or quadruple batch of the dry ingredients. Then paste instructions on the outside of the dry mix container stating what wet ingredients should be added to how much of the dry ingredients and how to proceed. But, if you need some basic mixes to start out, check out these 12 basic dry mixes and spice blends.
1. Baking/Biscuit Mix (2 quarts)
Ingredients
6 cups flour
1 Tablespoon salt
2 ? Tablespoons baking powder
1 ? cups coconut oil
Method
Mix dry ingredients. Mix coconut oil in by hand until it creates a crumbly mixture. Seal and store in pantry.
To use
Use in place of packaged biscuit mix.
2. Universal Muffin Mix (6 quarts)
Ingredients
18 cups flour
5 cups sugar or honey granules
6 Tablespoons baking powder
2 Tablespoons baking soda
2 Tablespoons salt
3 Tablespoons cinnamon
3 Tablespoons nutmeg
Method
Mix ingredients, seal and store in pantry.
To use
For 12 muffins preheat oven to 400F.
Beat 2 eggs
1 ½ teaspoons vanilla
1 cup milk
½ cup butter, melted
Stir in 2 1/2 cups muffin mix and any additional ingredients based on muffin type until just moist. Bake at 400 degrees Fahrenheit for 18-20 minutes.
3. Gingerbread Mix
Ingredients
8 cups flour
2 cups sugar
1/4 cups baking powder
1 Tablespoons salt
1 teaspoons baking soda
1 teaspoons cloves
1 Tablespoons ginger
1 Tablespoons cinnamon
2 cups coconut oil
Method
In a large bowl mix together dry ingredients. Hand mix in oil until mixture resembles cornmeal. Store in an airtight container.
To use
3 cups gingerbread mix
1/3 cup molasses
1 egg
Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in a bowl, dough will be fairly stiff! Roll dough into 1 inch balls, roll in sugar (or a cinnamon/sugar mixture) and place on cookie sheets. Flatten cookies. Bake for 12-15 minutes, until edges are browned.
To make gingerbread house mix, add 1 cup of flour to the cookie mixture. Roll out to ¼-inch thickness and bake about 7 minutes. Cool overnight.
4. Tortilla Mix
Ingredients
16 cups flour (up to half whole wheat)
2 Tablespoons baking powder
2 Tablespoons salt
¾ cup coconut oil
Method
Combine dry ingredients in a bowl and stir with whisk to fully mix. Cut in shortening with pastry blender or hands. Store mix in airtight container.
To use
Place 2 cups tortilla mix in a bowl, making a well in the center. Add 1/2-3/4 cups warm water, a little at a time, mixing until you have a soft dough.
Knead dough for a short time till it becomes elastic.
Cover with plastic and let it rest 10-15 minutes.
Form small balls, pull the dough around the bottom of the ball to make top smooth. Set aside, covered with plastic wrap.
Roll balls out thin or use a tortilla press. Cook on a heated griddle for about 15-30 seconds per side (until bubbles form). Flip and repeat.
5. Corn Bread Mix
Ingredients
4 cups flour
4 cups yellow cornmeal
2 cups nonfat dry milk
1 cup sugar or honey granules
1/2 cup baking powder
1 Tablespoon baking soda
2 teaspoon salt
Method
Combine all ingredients. Store in airtight container.
To use
1 egg, beaten
1/2 cup water
2 Tablespoons oil
1 1/4 cup cornbread mix
Preheat oven to 425 degrees Fahrenheit. Mix egg, water and oil. Add cornbread mix and stir to combine. Place batter in greased 8″ x 8″ pan and bake for 12-15 minutes, until golden brown. Can also be used for homemade corndog batter.
6. Cream of Anything Soup Mix
Ingredients
4 cups powdered milk
1 ½ cups vegetable bouillon
4 teaspoons dried onion flakes
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon pepper
Method
Measure all ingredients and pour them into a container with an airtight seal.
To use
Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it starts to thicken. This is the equivalent of one can of condensed soup.
7. Ranch Dressing Mix
Ingredients
1/2 cups dried parsley
2 Tablespoons dried minced garlic
2 Tablespoons dried minced onion
1 Tablespoon dried dill
1/4 cup onion powder
1/4 cup garlic powder
1 Tablespoon salt (can be less for taste)
1 Tablespoon fresh ground black pepper
1/2 teaspoons red chile flakes
Method
Mix and seal in airtight container. If you want it smooth, throw it in the food processor and pulse.
To use
Combine following ingredients and allow to sit for 30 minutes.
1 Tablespoon Ranch Dressing Mix
1 1/2 cups mayonnaise
3/4 cup cultured buttermilk or whey
8. Hot Cocoa Mix
Ingredients
4 cups instant dry milk powder
1 1/2 cups organic sugar or honey granules
2/3 cup unsweetened cocoa
Method
Combine and store in airtight container.
To use
Spoon 1/3 cup of the hot cocoa mix into a cup or mug. Add boiling water to the top, stir and serve.
9. Taco Seasoning (1 quart)
Ingredients
1 1/2 cup dried minced onion
1 1/2 cup chili powder
3/4 cup cumin
2 Tablespoons salt
1/4 cup cayenne pepper
6 Tablespoons cornstarch
1 1/2 teaspoons garlic powder
1/4 cup oregano
Method
Mix and store in airtight container.
To use
Use as you would packaged taco seasoning mix. Mix packets usually contain 3 tablespoons, so substitute 3 tablespoons homemade mix for recipes that call for one packet.
10. Italian Seasoning (About 1 pint)
Ingredients
6 Tablespoons dried basil
6 Tablespoons dried marjoram
6 Tablespoons dried oregano
6 Tablespoons dried rosemary
6 Tablespoons dried thyme
Method
Mix and store in airtight container.
To use
Use in any recipe calling for Italian seasoning.
11. Cinnamon Sugar
Ingredients
1/4 cup sugar or honey granules
1 Tablespoon cinnamon
Method
Mix and store in airtight container.
To use
Use on French toast, in oatmeal, on cinnamon toast, cinnamon rolls or even to flavor coffee.
12. Pumpkin Pie Spice
Ingredients
1/3 cup cinnamon
1 Tablespoon nutmeg
1 Tablespoon ginger
2 teaspoons cloves
Method
Mix and store in airtight container.
To use
Flavor pumpkin pie or pumpkin-flavored treats like pumpkin spice lattes or pumpkin cream rolls.
Keep in touch with Kristi on Twitter @VeggieConverter
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