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Wednesday, March 3, 2010

Whole Wheat Low Sodium Baking Mix

Over at Chickens in the Road, there is a quick mix that is used as a base for biscuits, muffins, and pancakes. I have modified it to fit our low sodium diet and used whole wheat flour.

5 cups whole wheat flour
1/4 cup Demerara Cane sugar
1/4 cup Hain Featherweight baking powder*
1 1/4 teaspoons Fruit Fresh citric Acid crystals **

Combine all ingredients in a large bowl and store like flour. I used a large container with a lid. The baking mix has 0 mg sodium.

* This baking powder is the key to the low sodium baking mix. It is made with potassium instead of sodium.

** The original baking mix calls for cream of tartar (tartaric acid), which contains a lot of sodium. I substituted citric acid crystals to help as a preservative (not that the baked goods last that long).


Anonymous said...

Michelle, can you tell me where you buy your baking powder and the Citric acid crystals? Thanks!

Michelle said...

Re: Anonymous - I have found the baking powder at a couple of natural foods stores. You may also check in of some of the larger chain stores that tend to have more natural products. It is available online, but I am not sure about the shipping.

For the Fruit Fresh, check stores that have canning supplies. It is the same ingredient that is used in the canning process as a preservative.

Good luck finding the ingredients!

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