Ozma Master Mix – the gluten free answer to bisquick!
Don’t want to make a huge batch of Ozma Mix to test it out?
Try the small batch version below:Ingredients:
2 2/3 cups GFCF flour (any mixture will work)
6 Tbsp shortening
2 Tbsp baking powder
2/3 cup tapioca flour
1 tsp sugar
2 tsp xanthan gum
1/2 tsp salt
Don’t buy expensive mixes at the Health food store, you never know what is really in them.
12 cups sorghum flour (spoon lightly into cup and level off)
2 cups shortening (we use Spectrum palm)
2/3 cup gfcf double-acting baking powder ( I make my own baking powder, most baking powders are made with corn, which my children won’t tolerate. Get the recipe here)
4 cups tapioca flour
4 cups almond flour
6 tsp sugar (we use maple sugar because our kiddos are allergic to cane)
10 tsp xanthan gum
4 tsp salt
1. Into a large bowl, sift together the sorghum flour, baking powder, sugar, and salt. (This removes lumps and helps mix ingredients.)
2. Cut in palm shortening with 2 knives, pastry blender or fingers until the mixture looks like coarse oatmeal.
3. Stir in the tapioca flour.
4. Stir in the almond flour; mix well.
5. Store in a covered container in the refrigerator.
Yield: 16 cups. Keeps 2 months. For longer storage, freeze.
Tips: The flours in this recipe are flexible. We mostly use all sorghum because we like it, are not sensitive to it and it is not gritty like rice flour, or bitter like bean or quinoa flour. But if you rotate for sensitivities, it will work fine if you substitute in different flours. I have used rice, corn, quinoa, potato, bean etc. The final product will differ in density, of course. Sorghum is heavier than most, but it is not gritty at all and holds together better. It is also higher in protein than most. I prefer the mix with the Almond flour, it gives it a great taste and also has the added bonus of adding protein, which is good for our carb-loading kids. We have dropped the almond flour though, because we are watching high-oxalate foods. It is really helping us! The exception to this is the tapioca flour- It is necessary in the recipe. It gives the final product a nice brown crust and helps hold everything together. This is ok- almost everybody does ok with tapioca. The final word though, is that my husband LIKES foods made with this mix, and my kids eat it too. Not having to bake 6 different kinds of rolls for dinner: PRICELESS.
Want more information? Learn more about Ozma’s Master Mix GFCF Cookbook
With Ozma’s Master Mix GFCF Cookbook you can make all of these recipes:
Basic Coffee Cake
Apple Cinnamon Cake
Peanut Butter Refrigerator Cookies
Indian Fry Bread with Hummus
Self-Crust Spinach Quiche
Peachy Spice Cake
Thanksgiving Impossible French Apple Pie
Christmas Morning Muffins
Flaxseed Gel (egg replacer)
Homemade Baking Powder