Batch & Keep — High Protein Dry Mix Cookbook
Batch & Keep — High Protein Dry Mix Cookbook
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Over 150, split across four chapters: Baking (cookie, cake, brownie, muffin, pizza crust, biscuit, cornbread and more), Meals (mac and cheese, noodle soup, bean soup, stuffing, oatmeal, pancake and waffle), Seasonings & Sauces (18 blends including ranch, taco, Italian, creole, everything bagel), and Snacks & Drinks (trail mix, pudding, dips, hot chocolate).
No. Nearly every mix is built from flour, sugar, oats, baking powder, salt, cocoa, cornstarch, milk powder and standard dried spices. A bowl, a whisk and a jar with a lid will get you through the whole book.
Storage guidance is printed alongside each recipe. As a general rule, dry baking mixes hold well for several months in a sealed jar kept cool and dark, while seasoning blends stay at their best flavor for about six months. Anything containing dairy powder has its own shorter window noted on the page.
It's a physical spiral-bound edition that lays completely flat on the counter, so you're not fighting a book that snaps shut while your hands are covered in flour.
That's one of the main reasons people make their own. Because you're combining base ingredients yourself, you can swap in the flour you prefer, cut the salt, reduce the sugar, or leave out anything that doesn't work for your household. Ratios are written so substitutions are straightforward.
It depends on what you currently buy, but customers most often report the savings on seasoning blends and baking mixes, where a single jar of homemade replaces several packets. Buying staples in bulk is where the cost per batch drops the most.
Not at all. Most mixes are measure, stir, seal. The instructions for turning each jar into a finished dish are written in plain steps, and there's nothing that requires technique beyond basic stovetop and oven work.
You're covered by a 90-day money-back guarantee. Cook from it, test a few jars, and if it isn't earning its shelf space, contact us within 90 days for a refund.
One Book.Your whole pantry, handled.
Four chapters, seventy-plus mixes, and the ratios to turn plain bulk staples into the things you've been buying in boxes.
Baking Mixes
Weeknight Meals
18 Seasoning Blends
Snacks & Drinks
Ratios & Storage Notes
Spiral-Bound, Lays Flat
Boxed mixesvs. your own pantry.
Same dinners, same desserts, same seasoning packets — just made from ingredients you picked, at a fraction of what the box aisle charges.
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FEATURE
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Store-Bought Boxes
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The Dry Mix Pantry
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Cost per batch
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✗ $4–$7 every single time | ✓ Pennies from bulk staples |
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Ingredient control
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✗ Fillers, gums, anti-caking agents | ✓ You choose every ingredient |
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Variety on hand
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✗ One mix per box, per trip | ✓ 150+ mixes across 4 chapters |
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Last-minute dinners
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✗ Store run or no dinner | ✓ Already sitting on your shelf |
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Dietary swaps
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✗ Take the formula or leave it | ✓ Swap flour, salt and sugar freely |
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Storage guidance
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✗ A printed date and nothing else | ✓ Shelf-life notes on every recipe |
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Packaging waste
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✗ A box and liner in the trash | ✓ Refill the same jars forever |
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Counter usability
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✗ Fine print on a cardboard flap | ✓ Spiral-bound, lays flat, large type |
Three steps.Then the box aisle is optional.
You don't have to overhaul your kitchen. Start with one jar on a Sunday and build from there.
Open to the chapter you actually need — baking, meals, seasonings or snacks — and choose the mix you're tired of buying in a box.
Measure the dry ingredients, whisk, and seal. Most take about four minutes and scale up cleanly if you want a bigger jar.
When it's time to eat, follow the short finishing steps on the same page — add water, milk, egg or oil and you're done.
What Home Cooks Are Saying
I cook every night and I was still running to the store twice a week for one boxed thing. Honestly figured this would be another book I'd flip through once and shelve. But I made the seasoning blends first, then the pancake and biscuit mixes, and now six jars live on my counter — I haven't bought a boxed mix since spring. It's not fancy, it just quietly fixed a thing that annoyed me for years.
Sounds like a small thing but it isn't. Every other cookbook I own snaps shut the second I let go, so I end up photographing pages on my phone. This one opens flat and stays there. Paper is thick enough that a wet thumb doesn't wreck it, and the print is big enough to read from across the counter.
I've tried making my own mixes off the internet before and half of them came out chalky or too salty. What I noticed here is that the ratios are consistent — the cornbread came out the same the fourth time as the first, and the ranch blend tastes right without me tinkering. That's the part I was skeptical about and it's the part that held up.
My husband watches his sodium and reading packet labels was making me crazy. Making the taco and Italian blends myself means I control the salt completely, and I can skip the anti-caking stuff. Nobody at the table has noticed a difference in flavor, which was my only real worry going in.
I put the hot chocolate mix and the brownie mix in wide-mouth jars with the instructions tied on a tag, and they were the best-received gifts I gave last year. Cost me almost nothing per jar. Ordered three copies of the book itself for my daughters after that.
Worth saying: the savings show up later, not the first week. My first shop for bulk flour, oats, milk powder and a dozen spices wasn't cheap, and I needed jars. Two months in it's clearly ahead, and the meal chapter alone has earned it. Four stars only because I wish it said that plainly on page one.