Dear Deb,

Here is your recipe you requested. When I bake I usually use only Whole Wheat Pastry Flour. But this recipe form Vegetarian Times ask for a blending of 3 types of flours. Good luck.

Sincerely,

Vivian



Baking Mix

Keep this mix in the fridge and then by adding just a few ingredients, you'll be able to have wonderful and fresh-baked goods in minutes.

5 cups unbleached all-purpose flour
3 cups whole wheat pastry flour
1 cup whole wheat flour
A cup baking powder
1 cup powdered milk (do not use nonfat pow-
dered milk)
2 tsp. salt
1 Y4 cups (3A sticks) light stick margarine, cut into
small pieces

IN LARGE BowL, mix flours, baking powder, milk and salt. With a pastry blender or two knives, cut in margarine until mixture forms coarse crumbs. Store airtight in the refrigerator up to 3 months or freeze up to I year. When ready to use, stir and spoon into measuring cup. Makes about 12 cups.
PER CUP: 459 CAL.; 11G PROT.; 15G TOTAL FAT (0 SAT. FAT); 71GCARB.;
IMG CHOL.; 1,077MG SOD; 3G FIBER. LACTO