I make a large batch of this and keep it in an airtight container.
- Carbohydrate 54.4260380007466 g
- Cholesterol 0 mg
- Fat 1.10080200003756 g
- Fiber 5.60918794797371 g
- Protein 8.82540850012614 g
- Saturated Fat 0.18758655001129 g
- Serving Size 1 1 Serving (74g)
- Sodium 140.406920000507 mg
- Sugar 48.8168500527729 g
- Trans Fat 0.313858800001613 g
- Calories 257 calories
Step-by-step
- Mix all ingredients very well.
- For every 2 cups mix used add 1/2 cup fat free mayo. NOTE: This replaces the usual shortening.
- You can substitute applesauce, pureed prunes, pureed squash or whatever you prefer for the mayo.
- This recipe may be made with all wheat flour or any combination.
- Pancakes: 2 cups baking mix, 1/2 cup fat free mayo, 1/4 cup egg substitute, 1 1/4 cups skim milk
- Waffles: 2 cups baking mix, 1/2 cup fat free mayo, 2 T. vegetable oil, 1 1/3 cups skim milk, 1/4 cup egg substitute
- Biscuits: 1 1/2 cups baking mix, 1/3 cup fat free mayo, 1/2 cup skim milk
Replacing the mayonnaise with an equal measure of unsweetened applesauce alters the final moisture retention of baked goods, yielding a denser and more delicate crumb. Dry baking mixes containing wheat germ require airtight storage vessels to prevent ambient humidity from oxidizing the natural oils in the grain. Keep the mixed dry ingredients in a cool, dark pantry for up to two months before incorporation. When preparing batters, overmixing activates the gluten networks in the all-purpose and wheat flours, producing tough biscuits or rubbery pancakes. Stir wet components into the dry base only until moistened, leaving small lumps visible in the bowl.
Storage and Make-Ahead Mechanics
Dry pantry blends lacking commercial preservatives benefit from pest-proof glass or metal containers with rubber gaskets. Freezing the dry blend is unnecessary and can introduce condensation upon thawing, which prematurely activates the baking powder and baking soda. Measure out exact portions from the master container using a dry measuring cup leveled off with a straight edge to maintain the proper ratio of leavening agents to flour.Textural Control in Baking
The addition of cream of tartar provides the necessary acid to react with the baking soda, driving carbon dioxide production for rapid rise. Fat-free modifications lack the tenderizing properties of solid fats, making gentle handling essential during shaping. Roll biscuit dough on a lightly floured surface no thinner than three-quarters of an inch to encourage vertical steam expansion during baking.
