Quick-Bread Dry Mix

1 Review
From: EatingWell Magazine October/November 2005

In this versatile recipe, you may substitute whole-wheat flour for the whole-wheat pastry flour. For a more fiber-rich muffin, use all whole-wheat flour.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 1/2 cups whole-wheat pastry flour, (see Ingredient note) or whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Preparation

  1. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.
  • Make Ahead Tip: Stores nicely in a freezer bag in the freezer for up to 6 months.
  • Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Nutrition information

  • Per serving: 1125 calories; 4 g fat(0 g sat); 23 g fiber; 231 g carbohydrates; 31 g protein; 364 mcg folate; 0 mg cholesterol; 0 g sugars; 10 IU vitamin A; 0 mg vitamin C; 451 mg calcium; 7 mg iron; 1945 mg sodium; 146 mg potassium

Reviews 1

July 18, 2011
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By: yellow_apple30
Great Starting Point This is very tasty. It's not something whole wheat that tastes like white flour, but it has such a nice flavor. This is really great to have on hand. I make a bunch of it ahead of time so all I have to do is portion out the wet ingredients. There are several variations on this site, and pretty much any combo you like would work.