Better Baking Mix
Based on a recipe from Washington State University Extension, via USDA MyPlate Kitchen
Steps written by Kubbord
What goes in
- 4 cupsall-purpose flour
- 4 cupsquick rolled oats
- 1⅓ cupsnon-fat dry milk
- 19.7 mlbaking powder
- 4.9 mlsalt
How to cook it
- In a large mixing bowl, combine the all-purpose flour, quick rolled oats, non-fat dry milk, baking powder, and salt.
- Stir or whisk thoroughly for 1 to 2 minutes until all ingredients are evenly distributed throughout the mixture.
- Transfer the dry mixture into an airtight container or a heavy-duty plastic storage bag, seal tightly, and label the container with the date.
- Store in a cool, dry place for up to 6 months, giving the mix a gentle stir before measuring it out for use in recipes.
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