Diabetic Cooking

Whole Grain Baking Mix for Diabetics



  • 2 1/4 cups unbleached all-purpose flour
  • 2 1/4 cups whole wheat flour
  • 2 1/4 cups oat flour*
  • 1 1/4 cups nonfat dry milk
  • 3 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda


Combine ingredients in 1-gallon resealable freezer food storage bag; stir with wire whisk to blend. Seal bag; shake upside down to mix ingredients in corners.

Alternatively, combine ingredients in large bowl; transfer to 8-cup container with tight-fitting lid; seal. Label and date. Store in freezer up to 6 months.

*Note: Oat flour is available at many supermarkets, natural foods stores, and online. Oat flour can easily be made at home by pulsing old-fashioned oats in a blender or food processor until a flour-like consistency is reached.

Note: For best results, spoon flours and milk powder into measuring cups and level with edge of straight spatula. This is the most accurate way to measure dry ingredients and helps aerate and lighten the flour mixture. Dipping the measuring cup into the flour bag compacts the flour, making it more dense, which can lead to inaccurate measuring and less air in the mixture. For easy cleanup, spoon flour into measuring cups over a sheet of waxed paper. The flour leftover from leveling can be poured back into the flour sack using waxed paper as a funnel.

Note: Freezing is suggested for the baking mix because whole wheat and oat flours are made with whole grains, meaning they still contain the bran, the germ and the endosperm of the grain. Whole grains contain more beneficial fats and fiber than refined grains, and should be frozen for longer shelf life.

Yield: 8 cups.

Serving size: 2 1/4 cups unbleached all-purpose flour.

Nutrition Facts Per Serving:

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