Homemade Dairy-Free Baking Mix

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.

Homemade Dairy-Free Baking Mix

 

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Prep time

5 mins

Total time

5 mins

 

Sarah has adapted this recipe from Family Feasts for $75 a Week

Author: Sarah Hatfield

Serves: 10 cups

Ingredients

• 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

Instructions

1. Combine dry ingredients.
2. Add the shortening and mix by hand until well combined.
3. Store in an airtight container in the refrigerator for up to three months.

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