This no sodium baking mix is used as a substitute for higher-sodium commercial baking mixes.
Note: If you use the no-sodium baking mix for plain bread such as regular biscuits or plain pancakes (i.e. bread with no added spices, herbs, fruits, or vegetables), you may want to add 1/8 – 1/4 tsp salt to each cup of the mix to make it low-sodium bread instead of no-sodium bread. For other than plain bread, use it just as you would commercial baking mix (such as Bisquick).
See our low sodium bread recipes page for easy quick bread recipes using this mix.
Baking Mix
Serves: 60.
Ingredients
- 8 cups all-purpose Flour, sifted
- 4 Tbsp low sodium baking powder
- 1 cup vegetable shortening
Optional Substitutions to increase the nutritional value:
- 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.
Instructions
- 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.
Nutrition Information
Serving size: 1 piece of bread. Sodium: 0 mg. This mix contains no sodium
