Baking Mix
- 8 cups all-purpose Flour, sifted
- 4 Tbsp low sodium baking powder
- 1 cup vegetable shortening
- Substitute up to half of the flour with the same amount of whole wheat flour. (You will need to store the baking mix in the freezer if you do this.)
- Substitute up to 1 cup of the all-purpose flour with an equivalent amount of wheat germ.
- In a large bowl, whisk together all of the ingredients except the shortening. The, use a pastry cutter to cut in the shortening until it is evenly distributed and the resulting mixture is crumbly.
- Store in an airtight container. If you include any whole wheat flour, you should store it in the freezer. Otherwise, you can store it at room temperature.
Serving size: 1 piece of bread. Sodium: 0 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/breads/baking-mix/
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