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 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.

 


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