What Is Baking Blend Food
LOW CARB BAKING BLEND
Make and share this Low Carb Baking Blend recipe from Food.com.
Provided by Trying to be Trim
Categories < 15 Mins
Time 5m
Yield 2 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in mixing bowl. I also usually add a pinch of Gluccomannan. Use a good gelantin such as Great Lakes for health benefits.
- Store in airtight container.
Nutrition Facts : Calories 33.7, Fat 2, SaturatedFat 0.2, Sodium 6.5, Carbohydrate 1.4, Fiber 1.3, Sugar 0.1, Protein 3.1
BASIC BAKING MIX
Make and share this Basic Baking Mix recipe from Food.com.
Provided by Diana Adcock
Categories High In...
Time 10m
Yield 4 cups
Number Of Ingredients 6
Steps:
- In a food processor or large mixing bowl combine all the dry ingredients.
- Pulse to mix the ingredients or turn your mixer on low to mix well, 1 T at a time add the shortening-mixing well after each addition.
- This will keep for 6 weeks in your fridge, 4 weeks on the shelf.
- To make a pourable crust combine 2/3 cups baking mix with 2 eggs and 1 cup of milk.
- Mix well.
- For biscuits, muffins or pancakes follow the directions in recipe#16813.
BAKING SPICE BLEND MIX
This is a wonderful mix that is quick to mix up and will keep up to 6 months when stored in a container with a tight-fitting lid. Use this mix to add zip to cake batters, quick bread, whipped cream, pancakes, muffins, etc. If the recipe calls for various spices, just add up the amounts and sub this spice blend. Yet another great recipe from More Make-A-Mix-Cookery
Provided by PaulaG
Categories High Fiber
Time 10m
Yield 6 tablespoons
Number Of Ingredients 6
Steps:
- In a small bowl, combine all ingredients with a wire whisk until thoroughly blended.
- Pour mixture into a 1/2 cup container with tight-fitting lid, label and date.
Nutrition Facts : Calories 18.8, Fat 0.7, SaturatedFat 0.4, Sodium 2.8, Carbohydrate 3.9, Fiber 2, Sugar 0.4, Protein 0.3
HARVEST GRAIN BLEND FOR BREAD
I was inspired by the Harvest Grain Blend that King Arthur Flour sells, but being in Canada, the cost of shipping is prohibitive enough to make me come up with my own version. Add 1/2 to 2/3 cup to your favourite bread for extra crunch, flavour, and nutrition! I suggest replacing 2 tbsp of each cup of flour with the mixture as a starting point. I've also added some barley flakes and 7 grain cereal to my mix. Store in a tightly sealed container. Another way to use the mix is to make a "soaker", which you do by pouring 1 cup of hot water over 2/3 cup of the mix, and allowing it to soak overnight. Then add this to your bread mix, ensuring to subtract out the 1 cup of water and 2/3 cup of flour from the recipe you're working with.
Provided by Katzen
Categories Breads
Time 5m
Yield 12 loaves, 144 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together. Store in tightly sealed container.
- To use, substitute mix flour, using 2 tbsp per 1 cup of flour. To use soaked (which will make it less crunchy, and more chewy), add 1 cup hot water to 2/3 cup of the mix, and allow to sit, covered overnight. Ensure when adding to your flour mix to subtract the water and mix from your recipe's water and flour.
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