How to Make and Store Your Own Mixes

In this article, we’ll tell you how to make your own bread mixes, cornbread mix, pancake mix, and granola mix.

We think every pantry should have a stock of mixes on hand and if you don’t want to buy them, consider making them. Here are some tips:

Mixes can be grouped into three categories:

  • Mixes that require refrigeration or freezing.
  • Mixes that contain some added fat such as butter or shortening
  • Mixes that are fat free or nearly so.

Be sure to store dry mixes in a cool, dry environment in airtight containers.  You should plan on using mixes without added shortening or other fat in 6 to 12 months.  Mixes with fat added should be used within three months.  Be sure and label and date your mixes. 

  • Mixes do not store well in light plastic bags. For best storage, use rigid plastic containers, glass jars with screw on lids, heavy cellophane bags, or Mylar bags.
  • If the mix has added shortening, either use the mix within two or three months or store the mix in the refrigerator. If the mix has butter or margarine, it must be refrigerated.
  • If the mix calls for nuts, store them separately and check them for freshness before using.
  • For yeasted mixes, store the yeast separately. Individual packets are ideal. If you plan on using bulk yeast, keep it refrigerated after opening for reliable results.
  • Consider the expiration date of baking powder and baking soda. Do not store the mixes beyond the indicated expiration dates of the leavenings.

Recipes to try: