This is my original recipe before going gluten-free. I developed this recipe when I eliminated trans-fats, like shortening, from our diet and I wanted a wholegrain version of a baking mix (Bisquick). I milled my own flour for this recipe. -Grainlady

Good-for-you Baking Mix

2 c. spelt flour (or unbleached all-purpose flour)

3 c. white whole wheat flour

3/4 c. Morning Moo's whey-based milk substitute (or non-instant dry milk powder, OR, instant non-fat dry milk powder - but first blend instant non-fat dry milk powder in a blender until it is pulverized, then measure 3/4-cup)

1/2 c. quick-cooking rolled oats

1/2 c. cornmeal

3 T. baking powder

1 t. salt

1 c. LouAna coconut oil (or softened butter)

In a large bowl, thoroughly combine all dry ingredients. Add the soften fat using a pastry blender to cut it into the dry ingredients (Grainlady note: A Q&E way to incorporate the fat is to use a hand-held electric mixer - or mix it in your stand mixer.) Store, tightly covered, in a refrigerator if using it quickly (within a month), or in the freezer if needing to store it for a longer period of time due to the freshly-milled wholegrain flour.

-Grainlady

Baking mix by-the-cup:

1 c. all-purpose flour

1-1/2 t. baking powder

1/4 t. salt

1 T. fat-of-choice

Mix together until fat is fully incorporated.

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You can also download this publication from Utah State University for "Ready-Quick Mix" , along with a wide variety of recipes it can be used in. I use this as a hand-out in classes I teach at the Food Bank.

http://extension.usu.edu/htm/publications/publication=6016

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Yet one more from Martha Stewart: http://www.marthastewart.com/1086611/homemade-baking-mix

I've been using the King Arthur Flour Baking Mix recipe for several years now. I usually make just half of the recipe and have adjusted it to be lower sodium and just about half whole wheat flour. I mainly use it for Impossible Pies and summer squash fritters. I've also used it a few times for Bisquick Banana Bread and other Bisquick recipes. The KAF basic recipe contains instructions for making biscuits, scones, dumplings, muffins, coffee cake, pancakes, & waffles.

KAF BAKING MIX (Halved & with my personal adjustments)

4-1/2 cups flour*

2-1/2 T. baking powder (I use Hain Featherweight Sodium-Free)

1 T. salt (I use just 1/2 tsp.)

1/8 cup (2 T.) sugar

1/2 cup shortening (I use Spectrum Organic)

*Flour: 2 cups AP; 1 cup White Whole Wheat; 1-1/2 cups Whole Wheat Pastry

Since I'm only making half the recipe, I blend everything in my food processor. Also, because of the whole wheat flours, I store it in my fridge.

Many thanks to all who posted.

Grainlady. Sorry to interfere with this post, but need the recipe for the base ingredients to keep for the homemade soups. Lost the one you posted way back. Story of my life for sure. I am always hunting for something. Thanks and sorry . Barb

I'd like to have that also.

Barb & pink_warm_mama_1 -

I've used a number of them over the years and the one I use most frequently now is for "Magic Mix" (originally developed by the Utah State Extension Service), using the cornstarch option so I can make it gluten-free, and I use coconut oil instead of butter so it keeps well at room temperature (if you use butter, make sure you refrigerate or freeze the mix). Here is a link that should be helpful:

http://everydayfoodstorage.net/about-food-storage/magic-mix

This link includes the how-to (and do use an electric mixer to blend the mixture - it works really well) and base recipe, plus a number of recipes to use it in (just click on the highlighted options (condensed cream of chicken soup, condensed cream of mushroom soup, condensed cream of celery soup, etc. In the book "I Can't Believe It's Food Storage" there are also recipes for using this base mix for Gravy, Fudgsicles, Pudding, Pesto Alfredo Sauce, Cream of Chicken-Mushroom-Broccoli-Celery and Tomato Soup. If you need any of those recipes, I'd be happy to post them.

Base recipe:

2-1/3 c. dry powdered milk

1 c. all-purpose flour OR 1/2 c. cornstarch (which is what I use for a gluten-free version)

1 c. (2 sticks) butter (I use 1 c. coconut oil)

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Another link from Utah State: Soup and Sauce (SOS) Mix

http://extension.usu.edu/files/publications/publication/FN_Cooking&Baking_2011-02pr.pdf

Here's another Soup and Casserole Sauce Mix from Kansas State University that is a little different than the above recipes.

http://www.he.k-state.edu/fnp/educators/eating-well-but-cooking-less/curriculum-and-handouts/lesson12/SoupandCasseroleSauceMix.pdf