Homemade Whole Wheat Baking Mix

Finally! A healthy baking mix to keep on hand for last-minute baking. Whole wheat flour is a whole grain and flaxseed adds fiber and good omega-3 fats.

  • Author: Serena Ball


  • 3 cups whole wheat flour (preferably whole wheat pastry flour; see notes)
  • 1/4 cup ground flax seed
  • 2 tablespoons + 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 tablespoon sugar
  • 3 tablespoons cold butter, shredded on large holes of box grater
  • 1/4 cup coconut oil


Add flour, flaxseed, baking powder, baking soda, salt and sugar to a large bowl. Whisk to blend.

Using a pastry blender or 2 butter knives together, blend butter and coconut oil into dry ingredients, until coconut oil is the size of large peas.

Store in a large jar or in a plastic zip-top bag in the refrigerator for 2 weeks, or freeze for several months.


Baking Mix Recipes:

Stir in the following ingredients, just until batter is moistened.

Kefir Pancakes: 1 cup baking mix + 1 cup kefir (or buttermilk) = 8 pancakes (3-in diameter)

Banana Pancakes: 1 cup baking mix + 2 mashed bananas + 1/3 cup milk = 8 pancakes

Cranberry Scones: 1 cup baking mix + 1 (6-oz) container vanilla Greek yogurt + 1/4 cup dried cranberries. Bake at 400-degrees-F for 14-15 minutes. Yield 6 scones.

Almost any other baking mix recipe found online can also be used.

Whole wheat pastry flour is preferred as final baked goods come out a bit fluffier. If using regular whole wheat flour, use 1 tablespoon more liquid in the recipe and expect a bit denser product (which sometimes preferable – as in brownies or bars!)

Store mix in the fridge in a glass jar (or zip-top plastic bag) for up to 2 weeks, or freeze for several months.