Wheat Belly All Purpose Baking Mix Recipes

Steps:

• Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
• Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
• Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

Steps:

• In the bowl of a food processor combine the flour, baking powder and salt. Pulse for 15 seconds. Add the shortening and pulse until the mixture is similar in texture to cornmeal. If you do not have a food processor shift together the flour, baking powder, and salt into a large bowl. Cut in the shortening with a fork or pastry blender until the mixture is similar in texture to cornmeal.
• Use in recipes that call for Bisquick or all-purpose baking mix.

Steps:

• Mix the flour, sugar, baking powder, and salt in a stand mixer or by hand until well blended.
• Add vegetable shortening and mix until completely incorporated.
• Store in refrigerator or freezer for best results.

Steps:

• Whisk whole wheat flour, unbleached flour, sugar, baking powder, baking soda, and salt together in a bowl; store in an airtight container.

Steps:

• In a large bowl, whisk together the almond meal/flour, flaxseeds, coconut flour, baking soday, and psyllium seeds( if desired). Store in an airtight container, preferably in the refrigerator.