Mix Recipes

Gluten Free Bread

Mix Recipes

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  • 3 3/4 cups fruit
  • 5 1/4 cups sugar
  • 3 tbsp. fruit pectin
Measure amount of prepared fruit specified in recipe ingredient listing, pack solidly in measuring cup, if measure is slightly short, add water. Place measured fruit in 6 to 8 quart sauce pan. Measured sugar and set aside. Stir in fruit pectin mix into prepared fruit. Sauce pan must be no more than 1/2 full to allow for full rolling boil. Bring to a full boil over high heat stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil. A boil that cannot be stirred down. Maintain full boil for one minute, stirring constantly. Remove from heat. Skim off Foam with large metal spoon. Immediately ladle into jars leaving 1/4 inch space at top. With a damp cloth, wipe jars and treads clean. Immediately cover jars with lids. Screw bands on firmly. This recipe does not list the basic canning instructions for prepping your jars or finishing them after you have added product. Yields approximately 6 cups. Recipe may vary due to moisture in the fruit

Used as a thickening agent, derived from corn. It needs to be cooked in order for it to thicken. It will cook up cloudy. Corn starch is great for puddings and gravy.

12oz mix (approx. 1 3/4 cups mix)
Add 1 cup cold water. Mix 1 minute on low speed and 6-8 minutes on medium speed. Bake at 370 for approx. 37-40 minutes. Yields 1 (8") cake. Product information/materials may change.

Add 1-1/2 cups cold water to package contents. Mix 1 minute on low speed, and 6-8 minutes on medium speed. Bake at 370 approx. 37-40 minutes. Yields (1) 8" cake.

1-1/3 cups water. Beat 8 to 10 minutes or until it forms a peak. Bake at 375 for 10 minutes, 350 for 35 minutes, or until done.

  • 3-1/2 cups mix
  • 1-1/4 cups water
Add 3/4 cups of water to mix and cream for 4 minutes. Add 1/2 cup of water; scrape bowl and mix until smooth. Bake at 375 for 18-20 minutes. Yields (2) 8" round layer cakes.

  • 3 cups mix
  • 1 cup water (divided)
Combine mix and 1/2 cup water. Mix on low speed 2 minutes using paddle. Add 1/2 cup water with mixer running on low speed for 30 seconds. Scrape Bowl. Mix 2 additional minutes on Low Speed. Bake at 350 for 30-35 minutes, or 375 for 25-30 minutes.

To 1 pkg of mix, add 3/4 cup water. Mix 1 minute on low speed. Increase speed to medium for another 2 minutes. Add an additional 1/2 cup of water and 1/4 cup of vegetable oil. Slowly mix until blended. Mix 1 minute on low speed. Scrape the sides of the bowl. Mix 2 minutes on low speed.

  • 1 pkg of mix
  • 1-1/4 cups water
Add 3/4 cups of the water to mix. Beat for 4 minutes. Add the remaining 1/2 cup of the water; scrape bowl and mix until smooth. Bake at 375 for 18-20 minutes.

  • 4 1/2 lbs mix
  • 4 cups water
  • 4 tbsp. yeast
Combine yeast & water, let sit 5 minutes. Add mix and knead dough for 4-6 minutes till soft and smooth. Let rise 45-60 minutes. Roll out and cut desired shapes. Let rise till double in size. Fry at 375 for approx. 1 minute per side. Yields approx. 6 dozen.

  • 4 cups Organic Whole Wheat Pizza Mix
  • 1 ½ cups of warm water
  • 2 Tbsp. dry yeast
  • 3 Tbsp. olive oil
- Add the yeast and 1 tablespoon of the pizza mix to the warm water. Stir briskly and set aside for 5 minutes.
- Measure the organic pizza mix into a large bowl (or use a stand mixer fitted with a dough hook).
- Add the yeast/water mix and stir to moisten the mix.
- Pour onto a floured surface and knead for 5 minutes (important step). If the dough becomes too sticky as you’re kneading it, add just a little flour.
- Preheat the oven to 450 degrees.
- Return dough to the bowl, cover, and allow it to rise in a warm place (80f), until doubled in size. Punch it down and pat or roll flat to the size of your well-greased baking pan (to your desired thickness). Roll the edges up slightly. Pre-bake the crust at 450 degrees for 5- 7 minutes.