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Aug 19, 2009 02:49 PM

Premixing Dry Ingredients for Baked Goods?

I'm planning my meals for our annual lake vacation, and want to combine the dry ingredients for baked goods in zip lock bags to bring with me, so I don't have to buy a bit of this and a bit of that when I get there. I'm wondering if there is any issue with adding baking powder and/or baking soda at this point (it might be up to two weeks before I use the mix) in terms of their remaining 'active'?


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  1. You'll be fine. Baking soda reacts with liquid, as does baking powder (whichalso reacts with heat, I think). As long as it's just the dry ingredients, you'll be okay. Remember that self-rising flour is just a mixture of flour, baking powder and salt, and we keep that way longer than 2 weeks. Enjoy your trip and post back about the wonderful things you'll cook!

    3 Replies
    1. re: nofunlatte

      Ditto cake and pancake mxes and Bisquick. And many people mix up their own Bisquick-like combos and store them for prolonged periods.

      1. re: greygarious

        And also ditto anything with yeast and flour. You could mix up all the dry ingredients for yeast bread or waffles. Don't forget to label stuff so you'll know what the heck it is when you go to use it. Happy trails! adam

        1. re: adamshoe

          Thanks all - that was my gut feeling, but wanted to make sure I didn't add the baking powder/baking soda and then mess it all up! Adam - I have a big Sharpie pen at the ready. The ziplock bags will make Sour Cherry Crisp (pistachio in the crisp), Creme Brulee French Toast, the best Blueberry Muffins ever (thanks to CH), and biscuits, using some of the 'old' White Lily flour that I still have on hand.