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Mom’s Homemade Baking Mixes (6 Boxes)


We sell your ever-useful Mom’s Homemade Baking Mixes in cases containing six, 21-ounce boxes or as a part of 6-box, “build-your-own” cases with other Inspiration Mixes of your choosing.  Each box of your all-purpose, Mom’s Homemade Baking Mix makes a 9-inch loaf of wonderfully toastable sandwich bread or rich banana bread.  We also include recipes for baking blueberry muffins or cornbread.

We blend your Mom’s Homemade Baking Mixes in a fully gluten-free facility in southern Oregon.  All ingredients are non-GMO and free of gluten, wheat, casein, dairy, and soy.

Purchase by the case (6 mixes):



Ingredients: White rice flour, evaporated cane juice, tapioca flour, sorghum flour, cornstarch, potato
starch, coconut flour, non-aluminum double-acting (corn) baking powder, sea salt, and xanthan gum.

Additional information

Weight 136 oz
Dimensions 10 × 5 × 7.25 in


Mom’s Homemade Bread

1 box of Mom’s Homemade Baking Mix

1 ¼ cup of water

2 tablespoons active dry yeast or 2 packets Rapid Rise yeast

4 tablespoons of butter, margarine or substitute

4 egg whites or egg substitute

1 tablespoon of vanilla

1 tablespoon of apple cider vinegar

(Add 2 tablespoons of applesauce for a softer bread)

Grease a 9- or 10-inch loaf pan. Heat your oven to 200°F then turn it off.

Mix dry yeast in Mom’s Homemade Bread Mix and set aside.

For best results, use a stand mixer or a bread machine. Place the wet ingredients in a mixing bowl and lightly whip.

Add the dry mix and blend on medium for 2 minutes until it is like thick cake batter.

Put the dough into bread pan and shape with a spatula.  Place the pan in a warmed oven for 20-30 minutes or until double in size. Remove from the oven.

Preheat your oven to 350°F. Bake the bread for 30-40 minutes. Test it for doneness by inserting a toothpick in the center; if it comes out clean, the bread is fully baked. Remove the pan from the oven and let stand for 5-10 minutes. Remove the bread from pan and allow to cool.

Blueberry Muffins (Makes 12 muffins)

1 ¾ cups of Mom’s Homemade Baking Mix

¼ cup of sugar

2 ½ teaspoons of baking powder

¼ teaspoon cinnamon

2 eggs

¾ cup of milk of your choice

2 tablespoons of applesauce

2 teaspoons of vanilla

¼ cup of oil

1 cup of blueberries + ¼ cup of sugar

Preheat oven to 400 degrees F.

Grease a muffin pan or use muffin-pan liners.

Combine the dry ingredients in a bowl and set aside. Mix the rest of the ingredients together. Add the wet ingredients to the dry mix and hand stir until moistened. The batter will be lumpy.

Fold in the blueberry mixture.

Fill the muffin cups evenly. Bake them 15-18 minutes until golden brown. Remove them from the heat and cool them for 5 minutes.

JoAnn’s Banana Bread (makes 2 loaves)

2 ¼ cups of Mom’s Homemade Baking Mix

1 tablespoon of baking powder

1 ½ teaspoon of baking soda

2 teaspoon of cinnamon

½ cup of oil

3 eggs or ½ cup of applesauce

½ cup of granulated sugar

½ cup of brown sugar, packed in firmly

1 ½ cups of mashed bananas (about 4)

1 tablespoon of vanilla

Optional: add nuts, raisins

Preheat your oven to 350 degrees F.

Grease two, 9-inch loaf pans.

Combine the dry ingredients in a bowl and set aside. Mix the oil, sugar, brown sugar, eggs, vanilla, and bananas together until well blended. Add the dry mixture to the wet mixture and beat the mixture on medium.

Divide the mixture between the two loaf pans.

Bake the banana bread 35-45 minutes. Remove it from the oven and let it set in pans for 5 minutes. Remove it from pans and cool it on a wire rack.


1 cup of Mom’s Homemade Baking Mix

1 cup of cornmeal

1 tablespoon of baking powder

¼ cup of butter

3 tablespoons of honey

2 eggs

1 cup of milk of your choice

¼ cup of oil

Preheat your oven to 400 degrees F.

Grease 9×9-inch baking pan.

Combine the baking mix, cornmeal, and baking powder; set the dry mixture aside. Beat the butter and honey together until light and fluffy. Add the eggs and milk to the butter/honey mixture, then mix the liquids together.

Add the dry mix to the liquid mix and beat the cornbread batter with an electric mixer for one minute until smooth.

Pour into the 9×9 pan.  Bake 20-25 minutes.  Let cool and serve.


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