Whole grain baking mix
May 13, 2014 7:42 PM Subscribe
I'm looking for a good recipe for a whole grain general baking mix, similar to Bisquick. Any suggestions for individual recipes or cookbooks would be welcome. Specifics inside.
I need a recipe that doesn't call for any milk powder, but is all or mostly whole grain. I had a recipe that worked, from Make a Mix Cookery. It uses milk powder, and came out funny when I eliminated that ingredient. I think I should have changed some of the other proportions, but messed it up. :/
There are a few places I found recipes, but am hoping someone has experience, recipes, or suggestions to help. Sites I found with possible recipes: 1, 2, 3. There are some good suggestions, like adding extra liquid and maybe more leavening to make up for the heaviness of the whole grains.
Thanks!
I need a recipe that doesn't call for any milk powder, but is all or mostly whole grain. I had a recipe that worked, from Make a Mix Cookery. It uses milk powder, and came out funny when I eliminated that ingredient. I think I should have changed some of the other proportions, but messed it up. :/
There are a few places I found recipes, but am hoping someone has experience, recipes, or suggestions to help. Sites I found with possible recipes: 1, 2, 3. There are some good suggestions, like adding extra liquid and maybe more leavening to make up for the heaviness of the whole grains.
Thanks!
Arrowhead Mills makes a number of candidates. The Buttermilk has buttermilk powder (!), but I don't know about the rest. Our local health food store, Mrs Green's, carries them, and they can be found on line.
Regular grocery stores have Instabake. The last time I used it, it seemed very salty. Read the label for milk ingredients.
posted by SemiSalt at 5:14 AM on May 14, 2014
Regular grocery stores have Instabake. The last time I used it, it seemed very salty. Read the label for milk ingredients.
posted by SemiSalt at 5:14 AM on May 14, 2014
Questions for clarification - do you want no dairy in the entire process, i.e. no milk powder, butter, or any dairy product in the mix, and then no dairy used in recipes for what you make from the mix also, or is it just no dairy in the mix itself?
posted by gudrun at 6:58 AM on May 14, 2014
posted by gudrun at 6:58 AM on May 14, 2014
Yes, I think clarifying the question will help. If it is the latter you are looking for, Bob's Red Mill makes a whole-grain buckwheat pancake mix without any added dairy. The included recipes for using it, however, do include milk.
Ingredients:
organic stone ground buckwheat, organic stone ground whole wheat pastry flour, wheat gluten, organic evaporated cane juice, baking powder (monocalcium phosphate, bicarbonate of soda, cornstarch), sea salt (magnesium carbonate as flowing agent).
posted by Room 641-A at 7:05 AM on May 14, 2014
Ingredients:
organic stone ground buckwheat, organic stone ground whole wheat pastry flour, wheat gluten, organic evaporated cane juice, baking powder (monocalcium phosphate, bicarbonate of soda, cornstarch), sea salt (magnesium carbonate as flowing agent).
posted by Room 641-A at 7:05 AM on May 14, 2014
I'd also like a little clarification on the dairy issue, and wonder what you plan to make with the mix? Just pancakes and waffles?
You might try this one from In Jennie's Kitchen (also includes links to recipes that use the mix) and try subbing in up to half whole wheat flour, or more if you use white whole wheat. She's got a book out, as well, but I don't have it so can't attest to its contents. Most of the things you make with a baking mix require fat (usually butter) or dairy (usually milk or milk powder) for texture/crumb, but you could always try vegan quickbread recipes, they mostly use coconut oil/milk substitutes and/or flax seed to mimic egg.
posted by hungrybruno at 8:33 AM on May 14, 2014
You might try this one from In Jennie's Kitchen (also includes links to recipes that use the mix) and try subbing in up to half whole wheat flour, or more if you use white whole wheat. She's got a book out, as well, but I don't have it so can't attest to its contents. Most of the things you make with a baking mix require fat (usually butter) or dairy (usually milk or milk powder) for texture/crumb, but you could always try vegan quickbread recipes, they mostly use coconut oil/milk substitutes and/or flax seed to mimic egg.
posted by hungrybruno at 8:33 AM on May 14, 2014
Response by poster: Thanks for the answers so far!
I'm looking for no dairy in the mix, but can probably substitute dairy in any recipe. It's not lactose intolerance, but I will get hives if I have too much dairy. It's much easier to just avoid it altogether.
posted by annsunny at 9:33 AM on May 14, 2014
I'm looking for no dairy in the mix, but can probably substitute dairy in any recipe. It's not lactose intolerance, but I will get hives if I have too much dairy. It's much easier to just avoid it altogether.
posted by annsunny at 9:33 AM on May 14, 2014
Response by poster: Oh, and I'm wanting to make biscuits, mostly, though I do want some versatility, muffins, etc.
posted by annsunny at 9:45 AM on May 14, 2014
posted by annsunny at 9:45 AM on May 14, 2014
For biscuits. I think the biggest problem will be choosing a fat. Butter is classic for the taste as well as the texture. I bet a biscuit made with lard or Crisco could be great, but we avoid the saturated fats. I make biscuits using half Heart Smart Bisquik (no dairy) and half Arrowhead Mills Buttermilk pancake mix using 2% milk and no added fat.
The HS Bisquik is not good by itself. It makes tasteless, rubbery pancakes, but the combo as above is fine.
The reasons to use milk in biscuits and pancakes (besides the needed liquid content) are taste and fat. You can compensate for the fat with a little oil if the result is too dry.
posted by SemiSalt at 10:59 AM on May 14, 2014
The HS Bisquik is not good by itself. It makes tasteless, rubbery pancakes, but the combo as above is fine.
The reasons to use milk in biscuits and pancakes (besides the needed liquid content) are taste and fat. You can compensate for the fat with a little oil if the result is too dry.
posted by SemiSalt at 10:59 AM on May 14, 2014
I think the answer may be to look for vegan recipes and cookbooks. Though is it just cow's milk that gives you hives, or could you substitute goat's milk for baking if you don't react to that? (You can make a buttermilk substitute for baking with 1 tbs of cider vinegar to 250ml of goats milk. Let it sit for 10-15 minutes and then use as a substitute for regular buttermilk in recipes.)
In terms of vegan recipes for example, here's a recipe for dairy free whole wheat biscuits.
posted by gudrun at 11:44 AM on May 14, 2014
In terms of vegan recipes for example, here's a recipe for dairy free whole wheat biscuits.
posted by gudrun at 11:44 AM on May 14, 2014
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You may or may not be aware that many whole wheat baked goods usually only use whole wheat flour for about half the flour volume. In this case, you can probably go up a bit more, since quickbreads don't call for gluten formation-- wheat bran can lacerate gluten molecules, weakening the structure. At least, so AB tells me. As long as you're making tender breads like biscuits, waffles, pancakes, muffins, whole wheat can be a majority of the flour.
posted by Sunburnt at 9:47 PM on May 13, 2014 [1 favorite]