This is a versatile mix and works well in recipes calling for baking mixes. The baking mix stores well on the counter or cupboard for 3 months, or in the refrigerator for 6 months. If you want to substitute part whole wheat flour, it is recommended you store the mix in the refrigerator, since the oils in whole wheat flour can make it turn rancid faster than all-purpose flour.
1 tbsp salt
1 tsp cream of tartar
1/4 cup granulated sugar
2 cups shortening
9 cups all-purpose flour (may substitute up to half of the all-purpose flour with whole wheat flour, whole wheat pastry flour – you can also use your choice of bleached or unbleached flour)
1/3 cup Clabber Girl Baking Powder
In a large bowl combine flour, baking powder, salt, cream of tartar and sugar. Stir together until thoroughly combined. Cut shortening into mixture with a pastry blender until it resembles coarse crumbs. Place mix into a sealed container to be stored, in a dry place. (plastic containers work fine).
Use in a variety of recipes calling for baking mix, including:
1 tbsp salt
1 tsp cream of tartar
1/4 cup granulated sugar
2 cups shortening
9 cups all-purpose flour (may substitute up to half of the all-purpose flour with whole wheat flour, whole wheat pastry flour – you can also use your choice of bleached or unbleached flour)
1/3 cup Clabber Girl Baking Powder
In a large bowl combine flour, baking powder, salt, cream of tartar and sugar. Stir together until thoroughly combined. Cut shortening into mixture with a pastry blender until it resembles coarse crumbs. Place mix into a sealed container to be stored, in a dry place. (plastic containers work fine).
Use in a variety of recipes calling for baking mix, including: