Homemade Gluten-Free Baking Mix

Gluten-free Biscuit Mix from Baking Free™

One of the first requests I got when I started baking for this blog was for a baking mix like our mothers used to use all the time.  You know the one! You can make biscuits–cut out or drop, shortcake, “impossible” pies, etc. with this mix.  As luck would have it I had just found a recipe for the homemade baking mix but hadn’t made it yet with our flour.  I emailed the recipe to the lady, and told her hadn’t tried it out yet.  She needed it for the next weekend–so I was glad to provide it.

A couple of weeks later she sent me a note to say it worked just fine!  That motivated me to try my hand at making and using the mix.  It is such a convenience to have on hand.  I now consider this one of the basics that a new gluten-free baker should have in the kitchen.  I believe in anything that makes it easier to live the gluten-free lifestyle and stay healthy!  Try it–I bet you will like it too!

Homemade Gluten-Free Baking Mix
  • 5 cups Baking Free™ gluten-free all purpose flour (1 cup weighs 124 g so 5 cups should weight 620 g)
  • 4 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ⅝ cups powdered milk (I measured ½ cup + ⅛ cup)
  • ½ tablespoon salt
  • ⅛ cup sugar (I used to use raw sugar--but it remained grainy so I switched to regular sugar)
  • 1⅛ cup coconut oil
  1. Whisk all dry ingredients together in a large bowl. Cut in coconut oil with pastry cutter until you have fine crumbs.
  2. Store in airtight plastic bag in pantry for about 2 weeks. Freezer for up to 2 months.
This recipe can be doubled.  I just can't use that much in a reasonable time.  Use it for biscuits, impossible pies and other recipes for biscuit mixes.


  • Dianne D says:

    Does your flour contain xanthum gun? The baking mix recipe from June 29 doesn’t list xanthum gum. Is it needed in the baking mix?

    • Kathleen Andrews says:

      Our flour does contain a small amount of xanthan gum. I have not had to add it to the baking mix. I have posted eight recipes using the baking mix as listed. I find that I add xanthan gum only if the recipe doesn’t work well without it. These worked satisfactorily for me. Let me know if you have recipes that you think need it. If I do add it I usually only add 1/2 teaspoon per cup of flour.

  • Doris K says:

    Here’s an adaptation if you want to make just 1 1/2 cups of mix:
    1 c flour mix, 1/4 tsp xantham gum, pinch of salt, 2 tsp baking powder, 1/3 c powdered milk.

    This makes enough to make a quick pizza crust just add 1/2 tsp Italian seasoning 1/2 c water 2 eggs, 1/3 c oil. Mix spread on pizza pan Bake 10 mins at 400 add toppings and bake additional 10-15 mins. Enjoy

    • Kathleen Andrews says:

      Thanks, Doris for adding this recipe. Sometimes you just need enough to make a quick gluten-free pizza!

      • Doris K says:

        you’re welcome Kathleen. Like you am a member of gluten free community and willing to share ideas with others. Especially using great products that make things tasty.

Leave a Reply

Your email address will not be published. Required fields are marked *