You might recall my Better Than Crocker Biscuit Baking Mix Recipe from the holiday season. It produces fluffy dairy-free biscuits and can be used in place of Bisquick in a myriad of recipes. But we all have our little tweaks and variations on traditional recipes … this is Sarah‘s version of a homemade dairy-free baking mix, which she uses in her Caramel Apple Pudding Cake Recipe (yes, that’s dairy-free, too!).
Sarah prefers a higher ratio of “milk” powder (see the milk powder note below) in her dairy-free baking mix and a touch less fat. But the recipe is quite flexible in terms of wheat flours – you can use all-purpose for the fluffiest results, swap in white-wheat flour or whole wheat pastry flour for more whole grain goodness, or go full-on hearty with spelt or kamut flour.
Special Diet Notes: Dairy-Free Baking Mix
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.
Non-Dairy Milk Powders: A key to this dairy-free baking mix is “milk” powder. Fortunately, this ingredient is becoming much more common, can be purchased online (it’s shelf-stable), and there are several options emerging. Here’s the quick low-down:
- Soymilk Powder – Since this is the original dairy-free milk powder, there are a few brands available, including Now Foods and Better Than Milk.
- Rice Milk Powder – Second in line for availability, you can get brands like Better Than Milk or my favorite, Growing Naturals.
- Potato Milk Powder – Vance’s is the only brand we know of, and we aren’t big fans of the ingredients, but it’s an option.
- Coconut Milk Powder – Most brands contain at touch of caseinate (dairy), but there are a few truly dairy-free and vegan brands popping up, including Native Forest.
- 8 cups unbleached flour, or a mix of wheat flours
- 1½ cups plain or original powdered rice or soy milk (see post above for additional options)
- ¼ cup baking powder
- 2 teaspoons kosher salt
- 1-1/2 cups non-hydrogenated vegetable shortening
- Combine dry ingredients.
- Add the shortening and mix by hand until well combined.
- Store in an airtight container in the refrigerator for up to three months.
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If one is using coconut oil for this, it should not be refrigerated.