How To Make Your Own Basic Kitchen Mixes At Home

What Counts As A Basic Kitchen Mix?

A basic kitchen mix is a pre-measured blend of dry ingredients you can store and use later to speed up everyday cooking and baking. Most home mixes fall into two groups: baking mixes (flour-based) and seasoning mixes (salt-and-spice-based).

The goal is consistency. When you measure once, mix thoroughly, and store carefully, you reduce daily prep without changing how the food cooks.

What Are The Safest Rules For Making And Storing Dry Kitchen Mixes?

Dry mixes are safest and most reliable when you keep moisture, heat, and light away from them. Use clean, fully dry bowls, utensils, and containers, and avoid mixing on humid days if your kitchen tends to get damp.

• Containers: Use airtight jars or containers with tight lids. If you use bags, squeeze out air and keep them inside a lidded bin.
• Labeling: Write the mix name, the date made, and any key directions (like “add water and oil”) on the container.
• Shelf life: Flour-based mixes made with only dry, nonfat ingredients usually hold up to 3 months at cool room temperature. Mixes containing powdered milk, ground nuts, or whole-grain flours can go rancid sooner, often 1 to 2 months at room temperature.
• Best practice: For longer keeping, store flour-based mixes in the refrigerator or freezer. Cold storage helps protect flavor and slows rancidity.
• Food safety line: If a mix smells stale, sour, “paint-like,” or otherwise off, discard it. When in doubt, throw it out.

Spice mixes keep longer than baking mixes, but they still fade. If the aroma is weak, the flavor will be weak.

How Do You Measure Flour-Based Mixes So They Stay Consistent?

Use weight when you can, because cups vary with scooping and humidity. If you measure by volume, stir flour in its container, spoon it into a measuring cup, and level it off.

A small table like this prevents many mix failures.

Ingredient	1 Cup (Approx.)
All-purpose flour	120 g
Granulated sugar	200 g
Powdered sugar	120 g
Rolled oats	90 g
Fine salt	6 g

These are common working weights, not laboratory values. Different brands and milling styles can shift numbers slightly.

How Do You Make A Basic All-Purpose Baking Mix You Can Turn Into Biscuits Or Pancakes?

An all-purpose baking mix is a flour blend with leavening and salt that you enrich later with fat and liquid. This mix is most useful when it stays simple and dry.

Basic All-Purpose Baking Mix (Dry)

Yield: About 7 cups (enough for several batches of quick breads or breakfast batters)
Prep time: 10 minutes
Equipment: Large bowl, whisk, airtight container

Ingredients

• 6 cups all-purpose flour (720 g)
• 3 tablespoons baking powder (36 g)
• 1 tablespoon fine salt (18 g)
• 1 tablespoon granulated sugar, optional (12 g)

Directions

1. Whisk the flour, baking powder, salt, and sugar (if using) in a large bowl for at least 30 seconds, lifting from the bottom to distribute the baking powder evenly.
2. Transfer to an airtight container and label with the date.

Storage

Store airtight in a cool, dry place for up to 2 to 3 months. Refrigeration or freezing is more reliable if your kitchen runs warm.

How Do You Use It For Pancakes Or Waffles?

For pancakes or waffles, you need added richness and structure. Use eggs and fat, and adjust liquid for batter thickness.

• 2 cups mix (about 240 g)
• 2 large eggs
• 1 1/2 cups milk (360 g), more as needed
• 2 tablespoons neutral oil or melted butter (28 g)

Whisk eggs, milk, and oil, then whisk in the mix just until combined. Let stand 5 minutes so the flour hydrates. Cook on a preheated surface. Batter thickness varies with flour, humidity, and your preferred result.

How Do You Use It For Drop Biscuits?

For quick biscuits, use cold fat and minimal mixing.

• 2 cups mix (about 240 g)
• 4 tablespoons cold butter or solid fat (56 g)
• 3/4 cup milk or buttermilk (180 g), plus a little more if needed

Cut the fat into the mix until it looks like coarse crumbs. Stir in milk just until no dry flour remains. Portion onto a lined pan and bake at 425°F (220°C) until set and browned, usually 12 to 15 minutes depending on size and your oven.

How Do You Make Self-Rising Flour When You Do Not Have It?

Self-rising flour is simply flour with baking powder and salt. It is useful for certain quick breads and simple batters, but results vary depending on the flour’s protein level.

Self-Rising Flour Substitute

Yield: 1 cup

• 1 cup all-purpose flour (120 g)
• 1 1/2 teaspoons baking powder (6 g)
• 1/4 teaspoon fine salt (1.5 g)

Whisk thoroughly and use right away or scale up and store airtight. If you store it, whisk again before measuring because baking powder can settle.

How Do You Make A Basic Brown Sugar Substitute Mix That Blends Smoothly?

If you are out of brown sugar, you can approximate it by combining granulated sugar with a small amount of molasses. It behaves similarly in many recipes, though it may not match moisture exactly.

Brown Sugar Substitute

Yield: About 1 cup packed

• 1 cup granulated sugar (200 g)
• 1 tablespoon molasses (20 g) for light-style
• 2 tablespoons molasses (40 g) for dark-style

Mix with a fork or paddle until evenly colored and no wet streaks remain. Store airtight. Use within a month for best texture, because it can harden over time.

How Do You Make A Cocoa Drink Mix Without Relying On Additives?

A simple cocoa mix is mostly cocoa powder and sugar with a little salt. If you add powdered milk, it becomes more convenient but can shorten shelf life.

Basic Cocoa Mix (Dry)

Yield: About 2 1/2 cups
Prep time: 10 minutes

Ingredients

• 1 cup unsweetened cocoa powder (85 g)
• 1 1/2 cups granulated sugar (300 g)
• 1/2 teaspoon fine salt (3 g)
• 1/2 teaspoon cornstarch, optional (2 g), for a slightly thicker cup

Directions

Whisk until uniform. Break up any cocoa clumps with the back of a spoon.

To Use

Start with 2 tablespoons mix (about 20 g) per 8 ounces hot milk or water (240 g). Adjust to taste. Cocoa powder varies in strength and bitterness.

Storage

Airtight for up to 3 months at room temperature. Keep it away from steam.

How Do You Make A Basic “Cream Soup” Dry Mix For Quick Cooking?

You can build a neutral dry base that thickens into a mild sauce when cooked with broth or milk. Because this is cooked before serving, it is forgiving, but it still needs good storage to avoid off flavors.

Savory Thickening Base (Dry)

Yield: About 1 1/2 cups

• 1 cup all-purpose flour (120 g)
• 1 cup powdered milk (100 g), optional but useful
• 2 tablespoons cornstarch (16 g)
• 1 tablespoon fine salt (18 g)
• 2 teaspoons onion powder (6 g)
• 1/2 teaspoon black pepper (1 g)

Whisk thoroughly and store airtight. If you include powdered milk, store it in the refrigerator or freezer for best flavor.

To use as a thickened soup base: Whisk 1/3 cup mix (about 40 g) into 2 cups cold broth (480 g). Bring to a simmer while whisking until thickened. Add cooked ingredients separately. Adjust seasoning at the end, because salt levels in broth vary widely.

How Do You Make An Everyday Seasoning Salt Mix Without Over-Salting?

A good general seasoning mix is built so you can season in layers. Keep salt present, but not so dominant that you cannot adjust later.

Everyday Seasoning Mix (Dry)

Yield: About 1/2 cup

• 3 tablespoons fine salt (54 g)
• 2 tablespoons paprika (14 g)
• 1 tablespoon garlic powder (9 g)
• 1 tablespoon onion powder (8 g)
• 2 teaspoons ground black pepper (4 g)
• 1 teaspoon dried oregano (1 g)

Mix well and store away from heat and light. Use as a baseline seasoning. If you prefer more control, cut the salt in half and season salt separately.

How Do You Make A Chili-Style Spice Mix That Is Balanced And Not Bitter?

Chili-style mixes are easiest to control when you avoid too much dried herb and keep an eye on smoked or very dark chili powders, which can read bitter if heavy-handed.

Chili-Style Spice Mix (Dry)

Yield: About 1/3 cup

• 2 tablespoons chili powder (12 g)
• 1 tablespoon ground cumin (6 g)
• 2 teaspoons paprika (4 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon onion powder (3 g)
• 1 teaspoon dried oregano (1 g)
• 1/2 teaspoon fine salt (3 g)
• 1/4 teaspoon black pepper (0.5 g)
• Pinch cayenne, optional

Stir or whisk until uniform. Store airtight. For most uses, start with 1 to 2 tablespoons per pound of meat (450 g) or per pot of beans, then adjust.

How Do You Make A Taco-Style Seasoning Mix Without Fillers?

A taco-style mix is similar to chili-style seasoning, but it often benefits from a little thickener so it coats evenly when you add liquid.

Taco-Style Seasoning Mix (Dry)

Yield: About 1/3 cup

• 2 tablespoons chili powder (12 g)
• 1 tablespoon ground cumin (6 g)
• 2 teaspoons paprika (4 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon onion powder (3 g)
• 1 teaspoon fine salt (6 g)
• 1/2 teaspoon dried oregano (0.5 to 1 g)
• 1/2 teaspoon cornstarch (2 g)
• 1/4 teaspoon black pepper (0.5 g)
• Pinch cayenne, optional

Mix thoroughly. To use, brown your main ingredient, add 2 tablespoons seasoning, then add 1/3 to 1/2 cup water (80 to 120 g) and simmer briefly. Cornstarch thickening depends on simmer time and heat.

How Do You Make An Italian-Style Herb Mix That Still Tastes Fresh?

Dried herb blends are only as good as the herbs. If the jar has little smell, the blend will be dull, no matter how well you balance it.

Italian-Style Herb Mix (Dry)

Yield: About 1/3 cup

• 2 tablespoons dried oregano (3 g)
• 2 tablespoons dried basil (3 g)
• 1 tablespoon dried thyme (2 g)
• 1 tablespoon dried rosemary, crushed (2 g)
• 1 tablespoon dried parsley (1 g)
• 1 teaspoon garlic powder (3 g), optional
• 1/2 teaspoon black pepper (1 g), optional

Crush any large rosemary needles between your fingers so the blend measures and distributes evenly. Store airtight and use within 3 months for best aroma.

How Do You Make A Quick Pickling Blend That Does Not Turn Harsh?

A pickling spice blend works best when the spices are fresh and you keep strong aromatics in check. Whole spices keep their punch longer than ground.

Simple Pickling Spice (Dry)

Yield: About 1/4 cup

• 2 tablespoons mustard seed (18 g)
• 1 tablespoon black peppercorns (6 g)
• 2 teaspoons coriander seed (4 g)
• 2 teaspoons dill seed (4 g)
• 1 teaspoon red pepper flakes (2 g)
• 2 bay leaves, crumbled (optional)

Mix and store airtight. Use in brines and pickles as your recipe directs. Spice intensity varies, so start modestly if you are unsure.

How Do You Keep Mixes From Clumping And Settling?

Clumps usually mean moisture, static, or poorly mixed powders. Settling is normal, especially with baking powder and fine salt.

• Whisk longer than you think: Powders need time to distribute.
• Sift if needed: If cocoa or powdered sugar clumps, sifting improves results.
• Store away from steam: A container next to the stove often clumps, even when “closed.”
• Re-whisk before measuring: For mixes with leavening, shake the container or whisk the mix in a bowl before you measure.

What Common Ingredients Shorten Shelf Life The Most?

Fat is the usual problem in dry mixes. Once fat oxidizes, it tastes stale and can smell sharp.

Ingredients that shorten shelf life include:

• Whole-grain flours (more oils)
• Nut flours and ground seeds
• Powdered milk and dairy powders
• Any mix that includes solid fat cut into flour (even if it looks dry)

If you want the longest storage, keep mixes dry and low-fat, and add fat later when you cook.

What Simple Checks Tell You A Mix Is Still Good?

Use your senses and stay conservative. Dry mixes should smell clean and neutral, with spices that still smell like themselves.

• Smell: If it smells stale, rancid, sour, or oddly sweet, discard it.
• Look: If you see moisture beads, mold, or hard damp clumps, discard it.
• Performance: If a baking mix stops rising, the leavener is likely old or unevenly mixed. Replace it rather than doubling baking powder, which can leave a bitter, soapy taste.

How Can You Set Up A Small System So You Actually Use The Mixes?

The simplest system is the one you can maintain. Make mixes you cook with regularly, store them where you will see them, and keep batch sizes realistic.

• Choose 3 to 6 mixes you will reach for often.
• Make small batches first, then scale up once you know you like the balance.
• Date everything. Rotation matters more than perfection.
• Keep a short note on the container with the basic use ratio, so you do not rely on memory.

When your kitchen mixes are consistent, you cook faster with fewer measuring errors, and you still keep control over salt, sweetness, and seasoning strength.