Whole Grain Baking Mix
Debra Thomas

2 cups all-purpose flour 2 cups whole wheat flour 3/4 cup nonfat dry milk powder 1/2 cup quick cooking rolled oats 1/2 cup cornmeal 3 Tbsp. baking powder 1 tsp. salt 1 cup shortening

In a large container, thoroughly combine all dry ingredients. Using a pastry blender, cut in shortening until evenly dispersed. Store tightly covered, up to two weeks, at room temperature or up to several months in the refrigerator. Makes about 8 cups.

Note: You can substitute all-purpose flour for the 2 cups of whole wheat flour.